Easy Coconut Pumpkin Hot Chocolate Recipe
Enjoy the taste of fall and a dairy-free hot chocolate option when you make this quick and easy seasonal hot chocolate recipe.
Ingredients
- 13.5 oz 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
- Pour your coconut milk into a small saucepan.
- Add all other ingredients, whisking to combine.
- Simmer over low heat for about 10 minutes, whisking occasionally.
- Add more regular milk or a dairy-free alternative to thin the mixture, if desired.
- Pour into mugs when desired temperature and consistency has been reached.
- (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.
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.
Tried this recipe?Let us know how it was!