Easy Coconut Pumpkin Hot Chocolate Recipe
Author: 
Recipe type: beverage
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 - 13.5oz can of coconut milk (see notes below)
  • ⅓ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup of coconut sugar (or regular granulated sugar)
  • 2 tablespoons cocoa powder
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
Instructions
  1. Pour your coconut milk into a small saucepan.
  2. Add all other ingredients, whisking to combine.
  3. Simmer over low heat for about 10 minutes, whisking occasionally.
  4. Add more regular milk or a dairy-free alternative to thin the mixture, if desired.
  5. Pour into mugs when desired temperature and consistency has been reached.
  6. (Optional) Serve with mini marshmallows or whipped cream. If serving with whipped cream, consider adding a sprinkling of fresh cinnamon or nutmeg to the top.
Notes
Note: You can put the can of coconut milk in the refrigerator overnight, which can make the hot chocolate creamier.

Second Note: Using the can of coconut milk is going to make this a thicker hot chocolate. If you prefer, you can use regular milk or your favorite non-dairy milk substitute to either thin the recipe or instead of the canned coconut milk.
Recipe by Real Life at Home at https://www.reallifeathome.com/coconut-pumpkin-hot-chocolate/