Cozy up this Fall season with a warm mug of Pumpkin Spice Hot Chocolate! It’s made with real pumpkin puree and it's dairy-free! Make a batch for the family or take it to your next holiday gathering in the slow cooker.
The flavor of classic hot chocolate just got kicked up a notch with the addition of pumpkin puree and pumpkin spice.
Grab a slice of vegan pumpkin banana bread and a mug of warm pumpkin spice hot chocolate for the ultimate Fall treat!
When I first tried this pumpkin spice hot chocolate I immediately KNEW it would be the next blog post!
It’s hot chocolate for all of us, pumpkin lovers!
Dairy-free hot chocolate can be made on the stovetop or in the slow cooker
- To make this warm pumpkin drink on the stovetop, add all the ingredients to a pot. Use an immersion blender or hand whisk to mix the ingredients together. Heat it up on the stove then serve immediately.
- The slow cooker method is perfect for large gatherings. Triple the recipe and serve it at your next holiday party. Blend all the ingredients together in a standard blender, or whisk it together in the slow cooker.
The Perfect Fall Treats
If you're looking to dive into more Fall flavored recipes, I recently posted these Pumpkin Cheesecake Bars.
When I created the cheesecake recipe the weather was still warm in my area so a cold pumpkin treat was perfect. Now that Fall has set in and the nights have become chilly this Pumpkin Spice Hot Chocolate has quickly taken its place.
More warming vegan recipes
We'd love to hear from you!
If you found this post helpful, please leave a 5-star rating in the recipe card and share your thoughts in the comments below. Also, if you snap a photo be sure to share it with us! We love to see your creations! You can find us on Pinterest, Facebook, and Instagram.
Recipe
Vegan Pumpkin Spice Hot Chocolate
Cozy up this season with Vegan Pumpkin Spice Hot Chocolate! It’s made with real pumpkin puree and pumpkin spice giving it a rich, decadent flavor!
Ingredients
Pumpkin Spice Hot Chocolate
- 2 cups non-dairy milk
- ⅓ cup pumpkin puree
- 2 Tablespoons cocoa powder
- 3-4 Tablespoons maple syrup, or sweetener of choice to taste
- ½ teaspoon pumpkin spice
Topping
- coconut whip, store-bought or homemade*
- ground cinnamon or pumpkin spice
Instructions
Stovetop
- Add all the ingredients to a saucepan.
- Using an immersion blender, blend until smooth.
- Heat over medium-low until warmed. Stir occasionally to keep it from scorching on the bottom.
- Taste and adjust sweetness if needed.
- Pour into mugs and top with coconut whip* and cinnamon.
Slow Cooker
- Triple the recipe! (at least)
- Add all the ingredients to your slow cooker.
- Using an immersion blender, blend until smooth.
- Heat on low for 3 hours or high for 1½ hours.
- Taste and adjust sweetness if needed
- Serve in mugs topped with coconut whip and cinnamon.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 462Total Fat: 18gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 244mgCarbohydrates: 69gFiber: 7gSugar: 54gProtein: 11g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
*How to make Coconut Whip
Place 2 cans of full-fat coconut milk in the back of the fridge overnight. The next day, carefully open each can and scoop out the solid cream on top. (Use the leftover liquid in a smoothie etc. or discard it). Place the cream and 2-3 Tablespoons of sweetener (I use powdered turbinado sugar) in a large mixing bowl. Mix with an electric hand mixer until smooth. Use right away or store in the fridge to thicken.
Comments
No Comments