This has a milder chocolate flavor with hints of Mexican chocolate and pumpkin pie. Delicious!
I hadn’t really thought of putting pumpkin and hot chocolate together until I saw a powder mix at the market. I don’t really like doing those kind of mixes, especially since making hot chocolate is wickedly easy. This is perfect for using up those extra amounts of pumpkin that wander around the kitchen looking for a home after making things like pumpkin quick bread.
You can whisk this together in just a few minutes. I use a molinillo which was originally designed for making Mexican chocolate. I am not sure everyone knows what they are. In fact, I once saw one being passed off in an antique mall as an antique baby rattle (NOT!) I’ll post a picture for you in case you haven’t seen one. I definitely recommend them as they don’t cost very much and work better at mixing chocolate and frothing it than any other tool I have seen. If you drink a lot of hot chocolate you’ll definitely want one.
I also use dehydrated mini-marshmallows (like the kind that come in hot chocolate packets or in boxes of Lucky Charms). I get them from a guy who sells spices at the local farmer’s market but I know they also sell them on Amazon if you want to hunt them down. They melt and get soft very well.
- 2 cups whole milk
- 1 tablespoon cocoa
- 1 teaspoon vanilla extract (I used vanilla paste which you can use in equal amounts)
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 teaspoon cinnamon
- pinch nutmeg
- Whisk together the ingredients in a saucepan until no little bits of pumpkin are left in the chocolate.
- Heat over low heat until warm and frothy.
- Serve with mini marshmallows.
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