Ingredients
Units
Scale
- 1–3 Tbsp. maple syrup*, divided
- 1 Tbsp. cocoa powder
- 2 Tbsp. canned pumpkin puree
- 1/4 tsp. pumpkin pie spice**
- 1/4 tsp. vanilla
- Pinch of salt
- 1 cups milk
- 2 Tbsp. whipped cream for garnish
Instructions
- In a microwave-safe mug***, mix together 1 tablespoon of the maple syrup, cocoa powder, pumpkin puree, pumpkin pie spice, vanilla, and salt. While stirring, slowly drizzle in the milk.
- Heat in the microwave on high for 1 minute. Stir. Heat for 30 seconds at a time, stirring after each interval, until it reaches your desired temperature. Taste and add more maple syrup, if desired.
- Top with whipped cream.
Notes
*Instead of maple syrup, you can use white sugar, brown sugar, simple syrup, honey, or agave nectar.
**Instead of pumpkin spice, you can use 1/4 teaspoon of cinnamon plus, optionally, any or all of the following: a small pinch of ground ginger, cloves, allspice, nutmeg and/or cardamom.
***To make this hot chocolate on the stove, combine the ingredients in a small saucepan instead of in a microwave-safe mug. Then heat over medium-low heat, stirring often, until it has reached your desired temperature.
