Pumpkin Spice Hot Chocolate

If you love pumpkin spice latte’s, this Pumpkin Spice Hot Chocolate is for you! It’s chocolatey, deliciously spiced, and tastes just like fall! Note that it can be made with cocoa or with chocolate chips.

Video: Making Pumpkin Spice Hot Chocolate

What Kind Of Pumpkin To Use

For this one, I just use canned pure pumpkin puree. If you have canned pumpkin pie filling, you can use that instead, just use less of the pie spice and vanilla extract listed in the recipe.

If you’d like to use fresh pumpkin, that’s a great idea too! You can make homemade pumpkin puree and then use it just as listed in the recipe.

Cocoa Versus Chocolate

You can make this Pumpkin Spice Hot Chocolate with either unsweetened cocoa powder OR chocolate chips. We’re giving you both versions. Honestly though, I prefer the one made with cocoa powder. It has a darker, less sweet edge to it that I really enjoy, so that’s why I’ve put that recipe in the actual recipe slot below. But the recipe made with real chocolate is coming up too, don’t worry.

Note that in both the cocoa and the chocolate versions, I’ve gone a bit light on the chocolate (just a tablespoon). This is to let the pumpkin and the spice shine through. I found that more cocoa/chocolate made it taste more like a Mexican hot chocolate than a pumpkin hot chocolate. Not a bad thing, but just not what I was going for. But of course you can add more cocoa or more chocolate chips, if you’d like.

Finally, in the above video, you’ll see that I added the chocolate chips before heating everything up. You can do that and it absolutely works. However, as with my recipe for Hot Chocolate Made With Real Chocolate, I actually find that the chocolate melts more smoothly and looks better if you stir the chocolate in after heating everything. It takes a bit longer and more stirring, but it does make a subtle difference.

The Sweetener

I’ve gone with maple syrup here just to really make it taste like fall, you know? You’ll notice that I’ve given a range from 1-3 tablespoons for the maple syrup in this recipe. That’s a large range for two reasons:

• First, because not everyone likes things as sweet as other people.
• Second, because different grades and types of maple syrup have different levels of sweetness. I recommend starting with 1 tablespoon, heat up your hot chocolate, then add more syrup to taste.

If you’d like to use something else instead of maple syrup as your sweetener, you can. White sugar, brown sugar, honey, simple syrup, or agave nectar are all great options. Do the same as I’ve instructed above and start with 1 tablespoon, and then stir in more after the hot chocolate is heated through.

Pumpkin Spice Substitutes

If you don’t have pumpkin spice mix, that’s totally fine. You can make your own small batch from this recipe for homemade pumpkin spice. 

Alternatively, you can just use 1/4 teaspoon of cinnamon and optionally add in a small pinch of any or all of the following ground spices: ginger, cloves, allspice, nutmeg, and cardamom.

Microwave Versus Stovetop

These days, I tend to make hot chocolate in the microwave. It’s just easier. But I’m giving instructions for making it in a saucepan on the stove as well.

Note that when I say easier, I mean if I’m making this for 1-2 people. If I’m making a larger batch, it actually becomes quicker and easier to make it on the stove.

Why? If you make it in the microwave, you have to take it out often to stir it. If there’s a large quantity of hot chocolate, then it takes a long time to heat, so you’re taking it in and out of the microwave a lot. If you just do it on the stove instead, then you just let it go and stir it every now and then. See what I mean?

Making A Larger Batch

This recipe can be multiplied for as many servings as you’d like. But as mentioned, if I’m making a larger batch (like enough for more than 2 people), I find it easier to make it in a saucepan on the stove rather than in the microwave. But that’s up to you.

If you’re making a big batch for a party, you can make the hot chocolate in the slow cooker/crock pot like this recipe, or make it on the stove and then keep it warm in a crockpot. Line up some mugs and set out the whipped cream and other delicious hot chocolate toppings like these, and let guests serve themselves. For the ultimate experience, try making your own homemade marshmallows, which you can even dust with cinnamon sugar. Mmm.

Recipe For Pumpkin Hot Chocolate With Real Chocolate

• 2 Tbsp. canned pumpkin puree
• 1-3 Tbsp. maple syrup*, divided
• ¼ tsp. pumpkin spice
• ¼ tsp. vanilla
• Pinch of salt
• 1 cup milk
• 1 Rounded Tbsp. of semi-sweet chocolate chips
• 2 Tbsp. whipped cream for garnish

1. In a microwave-safe mug, mix together the pumpkin puree, 1 tablespoon of the maple syrup, the pumpkin spice, vanilla, and salt. While continuously stirring, drizzle in the milk.
2. Heat in the microwave on high for 1 minute. Stir. Heat for 30 seconds at a time, stirring after each interval, until it steaming hot.
3. Stir in the chocolate chips and keep stirring until they’re melted in. Heat for another 30 seconds, if needed. Taste and add more maple syrup, if desired.

*See recipe below for substitutions and for stovetop instructions.

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