Pumpkin meets chocolate in this rich and super comfort hot drink. Creamy and silky hot cocoa milk is loaded with warming spices, nut butter and this oh-so special pumpkin taste. We use homemade pumpkin puree to provide the best flavor. Check the article for 3 easy ways to make pumpkin puree at home, either you have an oven or not!

Ingredients for pumpkin hot chocolate

You only need a few simple ingredients you probably already have at home to make this pumpkin hot chocolate. And if ever you’re missing one ingredient, check the substitution options below, I’m sure there’s a way for you to adapt the recipe!

• Pumpkin purée – it’s the basis of pumpkin hot chocolate. Pumpkin purée gives texture, smoothness, and a delicious pumpkin flavor that pairs perfectly with the chocolate. As it’s the main ingredient and the flavor is very important, make sure to use a good quality, unsweetened, unflavored pumpkin purée. The best option is to make it yourself – check the next paragraph for instructions!
• Cocoa powder – we don’t use chocolate but cocoa powder to add that unique deep and intense cocoa flavor. You can use either regular or raw cocoa powder. If possible, use high quality cocoa, and make sure there is no added sugar.
• Almond butter – one tablespoon of almond butter is enough to add so much richness, smoothness, as well as de delicious nutty flavor to this pumpkin hot chocolate! You can replace almond butter with any other nut or seed butter. My favorite alternatives are hazelnut, peanut and tahini. But sunflower, cashews, pecan, or any other butters will work perfectly.
• Maple syrup – it’s a natural, unrefined sweetener. Please taste and adjust the quantity of maple syrup depending on your preferences. I recommend to start with none or one tablespoon and increase as you want. You can omit maple syrup for an added sugar free drink, or replace with agave, coconut or date syrup.
• Plant based milk – I recommend almond or oat milk that have a light flavor, but you can use whatever other plant based milk of your choice (soy, rice, hazelnut, … )
• Vanilla extract – just for its subtle, floral, sweet aroma.
• Ground spices – I use cinnamon, ginger and nutmeg, but you can change for your favorite spices or use a blend like chaï or pumpkin spice mix.

Make your own pumpkin purée 3 ways

The pumpkin purée is the main ingredient of this pumpkin hot chocolate. For this reason, it’s particularly important to use good quality pumpkin purée, in both texture and flavor. The best option is still to make your own pumpkin purée. It’s very easy! Here are 3 different options to cook your pumpkin:

Baking pumpkin in oven

This is to miming the best way to make pumpkin puree. Baking the pumpkin in the oven (rather than in water) helps to keep all the flavors in the flesh, while enhancing the nutty aromas of the pumpkin. It also avoid to add too much moisture, then leads to a thicker, richer puree.

1. Preheat oven to 400 degrees F (200°C) and line a baking sheet with parchment paper.
2. Using a sharp knife, cut pumpkin in half lengthwise. Using a spoon, scrape out all of the seeds and most of the stringy parts from the center.
3. Lightly sprinkle the pumpkin flesh with a pinch of salt.
4. Place the pumpkin halves cut-side-down onto the baking sheet. Pierce the skin a few times with a knife to let steam escape.
5. Bake for 45 to 60 minutes (depending on the size of the pumpkin), or until the pumpkin can easily be pierced with a knife and the flesh is pulling away from the skin.
6. Remove from the oven and let the pumpkin cool for 10 minutes.
7. Scoop out the soft flesh and place in a blender or a food processor. Blend until perfectly smooth and creamy.

Cooking pumpkin in water

If you don’t have an oven, you can also cook the pumpkin in boiling water:

1. First, you need to prepare the pumpkin. Cut the pumpkin in half. Using a spoon, scoop out the seeds and most of the stringy bits from the center. Peel the pumpkin and cut the flesh into medium cubes.
2. Boil a large volume of water in a large sauce pan. Add the cubes of pumpkin. Reduce the heat to medium low and let it simmer covered for about 15 min or until fork tender.
3. Drain and let the pumpkin cool a little bit.
4. Add the cooked pumpkin in a blender or a food processor, and blend until perfectly smooth and creamy.

Using frozen pumpkin

Last but not least, you can also use frozen pumpkin. I won’t lie, fresh pumpkin offers the best flavor and gives the best result. But frozen pumpkin is a good option when pumpkin is our of season.

Frozen pumpkin usually comes in the form of small cubes. First, you’ll have to bake them in the oven (or if boiling in water, follow the guidelines above).

1. Preheat oven to 400 degrees F (200°C) and line a baking sheet with parchment paper. Place the baking sheet in the oven to heat.
2. Place the frozen squash in a medium bowl and break up any pieces that are frozen together. Add a very light touch of olive oil and a pinch of salt and toss until the squash pieces are evenly coated.
3. Arrange the pumpkin cubes in an even layer to the hot baking sheet.
4. Bake for about 20 minutes until the pumpkin is tender and golden, gently stirring halfway through to ensure even cooking.
5. Remove from the oven and let the pumpkin cool for 10 minutes.
6. Transfer the pumpkin in a blender or a food processor. Blend until perfectly smooth and creamy.

How to make pumpkin hot chocolate

I’m not even sure you need a specific paragraph to explain how to make pumpkin hot chocolate. It’s ridiculously easy. All you have to do is to follow these few steps:

1. Prepare all your ingredients.
2. Place all the ingredients in a blender and blend on high speed for 1 minute until frosty.
3. Taste and adjust the quantity of maple syrup and spices depending on your preferences.
4. Pour the liquid in a small saucepan. Bring to a little boil, then reduce and cook on low heat stirring constantly for a few minutes until thickened.
5. Serve pumpkin hot chocolate in a mug and garnish with marshmallows if you want.
6. Enjoy hot!

Watch pumpkin hot chocolate!

For more pumpkin recipes, check out my:

• Easy Chocolate Chips Pumpkin Bread
• Gluten free Pumpkin Bread
• Sheet Pan Caramel Pumpkin Cinnamon Rolls
• Creamy Pumpkin Oatmeal
• No bake Buckwheat Caramel Pumpkin Bars

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

Pumpkin Hot Chocolate

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• Author: Alice Pagès
• Prep Time: 5 minutes
• Cook Time: 3 minutes
• Total Time: 8 minutes
• Yield: 1 large mug 1x
• Category: Drinks
• Diet: Vegan

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Description

Pumpkin hot chocolate is the ultimate comfort drink. Creamy hot cocoa milk is blended with warming spices, nut butter and homemade pumpkin puree to provide the best seasonal flavors. It’s dairy and refined sugar free.

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Ingredients

Units USM Scale 1x2x3x

• 1/4 cup pumpkin purée (60g)
• 2 tbsp cocoa powder
• 1 tbsp almond butter
• 1–2 tbsp maple syrup
• 3/4 cup plant based milk
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/6 tsp ground ginger
• 1 pinch ground nutmeg
• optional: marshmallows for toppings

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Instructions

1. Place all the ingredients in a blender and mix for 1 minute until frosty. Taste and adjust the quantity of maple syrup depending on your preferences.
2. Pour in a small saucepan. Bring to a boil then cook on low heat stirring constantly for a few minutes until thickened.
3. Serve in a mug and garnish with marshmallows.

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Notes

1. Pumpkin puree – check the article for 3 easy ways to make pumpkin puree at home, either you have an oven or not! 

Recette version française

Chocolat chaud à la citrouille

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• Author: Alice Pagès
• Prep Time: 5 minutes
• Cook Time: 3 minutes
• Total Time: 8 minutes
• Yield: 1 grand mug 1x
• Category: Boissons
• Diet: Vegan

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Description

Ce chocolat chaud à la courge est la boisson réconfortante par excellence! Un chocolat chaud onctueux, délicatement parfumé aux épices et à la purée de courge. À la fois riche et léger, il est peu sucré.

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Ingredients

Units MUS Scale 1x2x3x

• 60 g de purée de courge
• 15 g de cacao en poudre
• 1 càs de beurre d’amande
• 1–2 càs de sirop d’érable
• 180 ml de lait végétal
• 1 càc de vanille liquide
• 1/2 càc de cannelle
• 1/4 càc de gingembre
• 1 pincée de muscade
• optionnel: mini guimauves

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Instructions

1. Mixer tous les ingrédients dans un blender à pleine puissance pendant 1 minute. Goûter et ajuster la quantité de sirop d’érable en fonction de vos préférences.
2. Verser dans une petite casserole. Porter le mélange à ébullition puis cuire à feu très doux pendant quelques minutes tout en remuant constamment, jusqu’à épaississement.
3. Servir dans un mug et garnir de guimauves. Déguster chaud.

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