Last week I was looking for a way to thaw out after being outdoors in the polar vortex, when I remembered this hot chocolate recipe my mom made for me the last time I was home for a visit. This hot chocolate was special; it was spiked with pumpkin and pumpkin pie spice. Just the thing I needed to thaw out my fingers and warm my soul.
Since I didn’t have her recipe or any pumpkin pie spice around, I improvised a bit. Since I don’t drink dairy milk, the result was a vegan beverage with no added sugar. I thought it was quite tasty, though I might cut back on the ground cloves with the next batch. I’ll also make sure I have some vegan whipped cream around; I think that would have elevated the concoction from tasty to decadent.
Vegan Pumpkin Pie Hot Chocolate
Makes 4 servings.
4 cups unsweetened vanilla almond milk
1 cup pure pumpkin
4 tablespoons unsweetened cocoa powder
2 tablespoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
12 packets stevia powder (that’s what I had on hand; if my math is correct, it equals 6 teaspoons of the measurable variety), or other desired sweetener, to taste
Vegan whipped cream for topping (optional)
Warm almond milk in a saucepan over medium heat. Whisk in remaining ingredients, except whipped cream, until blended. Top with a dollop of vegan whipped cream, if desired.