A lovely, fall-flavored update to a classic homemade hot chocolate recipe. It contains pumpkin and pumpkin spice, and you can optionally spike it with pumpkin spice vodka or Bailey’s Irish Cream.
Ingredients
5 cups whole or 2% milk
6 tablespoons pumpkin purée
6 tablespoons light brown sugar
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
pinch sea salt
1-1/2 cups semi-sweet chocolate chips
4 tablespoons Pumpkin Spice Vodka or Bailey’s Irish Cream (optional)
whipped cream
additional pumpkin pie spice
Directions
- In a small saucepan over medium heat, whisk together milk, pumpkin, sugar, extract, pumpkin pie spice and salt. Heat until bubbles form around the edges touching the pan. Reduce heat to low, and stir in chocolate, until fully melted and incorporated. If you are spiking this, stir in your optional choice of alcohol. If this is being shared with children, do not add the alcohol, fill the kids’ mugs first, and then spike each adult mug individually with your alcohol.
- For serving, pour into 4 large mugs or 6 smaller ones, (add optional alcohol to adult mugs), and top with whipped cream with a light dusting of additional pumpkin spice. Serve immediately.
Notes
- Recipe adapted from Striped Spatula.