Do you think it’s ok to toot your own horn? I’m normally not the kind of person that would brag, but sometimes I just think you need too! So today I am bragging, but I’m bragging for good reason! I kid you not, I really think I make the best, healthy, low-calorie hot chocolate ever!! It’s like liquid gold in chocolate form. I made my famous Super Chocolaty Hot Chocolate last year for Christmas breakfast and my whole family, including Jenny’s boyfriend Jerry said it was the best hot chocolate they have ever had. It’s thick, creamy, chocolaty and doesn’t contain any sugar. It’s the ultimate chocolate lovers drink!! Here is a picture of it!
I figured with the cooler evenings and chilly mornings that hot chocolate was the way to go! It won’t hurt your waistline, it’s gluten-free, vegan and totally guilt-free to give to your kids! But today I am not sharing with you a recipe I have already made, but I share with you a change-up to my original recipe to celebrate the Fall season. This is my Pumpkin Spice Hot Chocolate.
Oh man, I may have out done my self on this one! The drink is chocolaty with the perfect blend of pumpkin and spices. It’s super thick, creamy and simply perfect for having after pumpkin picking or anytime of the day when you need a little sweetness and of course pumpkin!!! I think I will always need pumpkin. darn that pumpkin. Are you getting sick of seeing pumpkin recipes yet??
The drink is made with unsweetened coconut milk in the carton. Please do not use canned coconut milk, it will not work with this recipe. You can find unsweetened coconut milk in the isle with the soy milk and almond milk. I used Trader Joe’s brand, it’s my favorite. Oh and you don’t taste the coconut in this drink! If you do not have coconut milk, I recommend whole milk. You want something thick and I think non-fat milk will make it to watery, but you can try. I bet it will still taste good.
As for the remaining ingredients, I used unsweetened cocoa powder, use a good one for pure rich chocolate taste! I also used two tablespoons of canned pumpkin, stevia, vanilla extract, a pinch of pumpkin spice and dash of cornstarch to thicken it up. I added all the ingredients in a medium pot, and over low heat and I whisked it until the pumpkin was dissolved, and it got thick and bubbly. It took maybe ten minutes tops. Poured it into a glass and topped it with some marshmallows.
- Serves: 1 Cup
- Serving size: 1 Cup
- 2 tbsp. unsweetened cocoa powder
- ½ tsp. cornstarch
- ½ tsp. stevia or 2 tbsp. sugar
- ¼ tsp. vanilla extract
- 1 cup coconut milk, unsweetened from carton or whole milk
- 2 tbsp. pumpkin from can (not pie filling)
- ¼ tsp. pumpkin spice
- In a medium sauce pan; add all your ingredients and set over low heat. Whisk until thick and bubbly. Pour into a mug and serve with whip cream and or marshmallows.
I made this drink for Jenny and she poured it in her to go mug and off to work she went. She told me it tasted wonderful. What I love about Jenny is she is a big pumpkin fan just like me!!! I swear she’s really my daughter and not my step-daughter, were like two peas in a pod! My poor, poor Husband. lol
I hope you have a wonderful day! I want to go shopping for some Fall clothes, like boots, jeans, chunky sweaters and Fall props for my blog. We shall see how the day goes!
Enjoy your weekend!
P.S. Check out my other fun drinks from smoothies to cocktails on my collection at Foodie!