Ingredients
Base Ingredients
- 3 tbsp canned pumpkin puree
- 2 tbsp raw cacao powder or Dutch-processed cocoa powder
- 1 tbsp natural peanut or almond butter (or a nut-free option like sunflower seed butter or tahini)
- 1 tbsp maple syrup
- 1 tbsp dairy-free chocolate chips or 1/2 oz dark chocolate bar
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin spice
- 2 cups unsweetened soy milk or oat milk
- Pinch of salt
Instructions
- Combine Ingredients: Add the pumpkin puree, cacao powder, nut butter, maple syrup, chocolate chips, vanilla extract, pumpkin spice, unsweetened soy or oat milk, and a pinch of salt into a medium saucepan over medium heat.
- Heat and Stir: Whisk the mixture continuously as it warms. Bring to a rapid simmer, ensuring the chocolate chips completely melt and the mixture becomes smooth and uniform. Stir regularly to prevent sticking and ensure even heating.
- Optional Blending: Alternatively, once heated, use an immersion blender to blend the mixture until it achieves a velvety smooth texture.
- Serve: Pour the hot chocolate evenly into two mugs. Enjoy immediately as is or optionally garnish with whipped cream and a sprinkle of extra pumpkin spice for added flavor and presentation.
Notes
- Use dairy-free chocolate chips or dark chocolate to keep the recipe dairy-free and vegan.
- Substitute nut butter with seed butter for nut allergies.
- Adjust pumpkin spice quantity to taste for more or less spice intensity.
- Unsweetened soy or oat milk provides a creamy texture without added sugars; other plant milks can be used but may alter taste.
- To make this beverage sweeter, increase maple syrup slightly based on preference.
- This recipe can be doubled to serve more people.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
