Warm your belly with this rich, decadent Thick and Creamy Pumpkin Hot Chocolate. The perfect treat to enjoy while strolling around the neighborhood looking at the christmas lights. Want to kick it up a notch? You can always put a wee tipple of somethin’ somethin’ in there for the adults in the party (but shhh you didn’t hear it from me)!
Cold nights just beg for a big batch of hot chocolate to be served up to warm big and little bellies alike. Make yours a Thick and Creamy Pumpkin Hot Chocolate to get a little bit of extra goodness in there, or simply to use up that last bit of pumpkin puree you have hanging out in the fridge following your Holiday baking. And I know we all have that halfa can hanging out in there.
Topping Suggestions To Send Your Thick and Creamy Pumpkin Hot Chocolate Over The Edge
There are so many toppings to choose from when serving up this decadent drink. Choose from:
- whipped cream,
- a sprinkle of cinnamon,
- some actual sprinkles,
- and/or a little swirl of melted chocolate or syrup.
You are only limited by your imagination (and the sweetness level you can handle) so go wild.
Where do you like to enjoy a seasonal hot chocolate? Our local neighborhood has crazy good Christmas lights and decorations, so we like to get all rugged up and head out after dark and stroll the streets. If we are feeling particularly festive we will add a little tipple of something to the adults drinks just because 🙂
Tried the Thick and Creamy Pumpkin Hot Chocolate and looking for another drink to warm you up? Check out these delicious offerings that can be made in the slow cooker to fill your house with that great Holiday feel and smell.
Warm your belly with this rich, decadent and creamy Pumpkin Hot Chocolate. The perfect treat to enjoy while strolling around the neighborhood looking at the christmas lights.
- 4 tbsp pumpkin puree
- 3 tbsp coconut sugar
- 1/3 cup cocoa powder (unsweetened)
- 1/2 tsp pure vanilla extract
- 2 cups whole milk (or low fat if you prefer)
- whipped cream, cinnamon powder and sprinkles to serve
Into a medium sized saucepan add the pumpkin puree, coconut sugar, cocoa powder and vanilla extract. Slowly add in the milk, whisking as you go.
Turn the heat to low and stir frequently until the mixture is smooth and there are no lumps of cocoa powder remaining.
Bring the mixture to a gentle simmer, continuing to stir occasionally so that nothing sticks.
Once the mixture is smooth and has reached the desired temperature, remove from the heat and ladle into mugs. Top with whipped cream, a sprinkle of cinnamon or some actual sprinkles.