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A mug of smooth pumpkin hot chocolate without toppings
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Pumpkin Hot Chocolate Recipe

A creamy fall hot chocolate with real pumpkin, semisweet chocolate, whole milk, maple syrup, and cinnamon.
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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings: 2 mugs
Calories: 325.1
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups whole milk 488 g
  • 1/4 cup plain canned pumpkin puree 61 g; not pie filling
  • 1 tablespoon pure maple syrup 20 g
  • 1/2 teaspoon ground cinnamon 1.3 g
  • 2 ounces semisweet chocolate 56 g, finely chopped
  • 1/2 teaspoon vanilla extract 2.1 g

Equipment

  • 1 Small saucepan
  • 1 Whisk
  • 2 Heat-safe mugs at least 12 fluid ounces

Method
 

  1. Finely chop the chocolate. Whisk milk, pumpkin, maple syrup, and cinnamon in a small saucepan until the puree is evenly dispersed.
  2. Warm over medium-low heat for about 4–5 minutes, whisking often, until steaming but not boiling. Remove from the heat.
  3. Add the chopped chocolate and vanilla. Whisk for 1–2 minutes until completely melted and smooth. If needed, return to very low heat briefly while stirring; do not boil hard.
  4. Divide evenly between 2 roomy mugs and serve at a comfortable drinking temperature. Refrigerate leftovers promptly, within 2 hours or 1 hour above 90°F, and use within 2 days. Reheat gently while whisking.

Video

Notes

Contains milk; check chocolate for other allergens. Chocolate contains caffeine. Nutrition is estimated per half batch without toppings.
Video credit: Adriana Harlan, Living Healthy With Chocolate, Pumpkin Hot Chocolate with Homemade Almond-Coconut Milk. Her version makes almond-coconut milk and uses unsweetened dark chocolate, ginger, and nutmeg. This version uses whole dairy milk, semisweet chocolate, and cinnamon alone, with less maple syrup. Both melt chocolate into warmed pumpkin milk; follow this recipe’s quantities.