Warm up on a chilly fall day with this pumpkin chai hot chocolate. It’s easy to make, rich, and perfectly sweet. Plus, it’s accented with chai spices: cinnamon, ginger, cardamom, and black pepper!
As a lifelong hot chocolate lover, I am constantly looking for new twists on the classic drink. In young adulthood, I also took a liking for chai lattes as well as pumpkin spice lattes. I decided to combine elements of hot chocolate, chai, and pumpkin spice lattes into one delicious warm beverage today. It’s vegan as written, but it can be made with whatever milk you like. I have made it with organic whole cow and goat milk with delicious results as well!
ingredients you’ll need
For this pumpkin chai hot chocolate, you’ll need your favourite unsweetened plant-based milk, canned pumpkin puree, cocoa, chocolate chips, your favourite sweetener (maple syrup, coconut sugar, and cane sugar are all good options), chai spice, vanilla extract, and a tiny pinch of sea salt.
how to make this hot chocolate
Combine all of the ingredients in a small pot set over medium heat. Whisk occasionally until the chocolate chips have melted and the hot chocolate has reached your desired temperature. For a frothy drink, pour into a blender and blend for 15 seconds, or use a milk frother. Pour into your favourite mug and enjoy on its own or with a sweet treat, such as a slice of pumpkin bread, coffee cake, or a cookie.
It’s an awfully simple recipe, but as I said a little while ago, I’m beginning to develop an appreciation for simple recipes.
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more hot chocolate recipes
- Chai White Hot Chocolate (Vegan)
- Cashew Butter Cardamom Hot Chocolate (Vegan)
- Vegan Raspberry Hot Chocolate
I hope that you love this pumpkin chai hot chocolate! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Enjoy!
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Pumpkin Chai Hot Chocolate (Vegan)
- Total Time: 5 minutes
- Yield: 1 serving 1x
Description
Warm up on a chilly fall day with this pumpkin chai hot chocolate. It’s easy to make, rich, and perfectly sweet. Plus, it’s accented with chai spices: cinnamon, ginger, cardamom, and black pepper!
Ingredients
- 1 ¼ cups unsweetened non-dairy milk, or whole cow’s or goat’s milk
- 2 tablespoons canned pumpkin puree
- 1 tablespoon cocoa
- 1 tablespoon semisweet chocolate chips
- 1 tablespoon sweetener (maple syrup, coconut sugar, or cane sugar- omit for a less sweet drink)
- 1 teaspoon chai spice mix (see note for alternative)
- ½ teaspoon vanilla extract
- Tiny pinch of sea salt
Instructions
- Combine all of the ingredients in a small pot set over medium heat. Whisk occasionally until the chocolate chips have melted and the hot chocolate has reached your desired temperature. For a frothy drink, pour into a blender and blend for 15 seconds, or use a milk frother. Pour into your favourite mug and enjoy on its own or with a sweet treat, such as a slice of pumpkin bread, coffee cake, or a cookie.
Notes
If you do not have any chai spice mix on hand, use ¼ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon cardamom, ⅛ teaspoon nutmeg, and a small pinch each of cloves and ground black pepper.
Nutritional information calculated with unsweetened soy milk and Lily’s chocolate chips.
- Prep Time: 5 minutes
- Category: Beverage
Nutrition
- Serving Size:
- Calories: 361
- Sugar: 36.8 g
- Sodium: 316.9 mg
- Fat: 12.7 g
- Saturated Fat: 5.4 g
- Carbohydrates: 56.3 g
- Fiber: 8.7 g
- Protein: 11.9 g
- Cholesterol: 0 mg
Tomorrow’s recipe will be loaded buffalo tofu fries; it’s the perfect plant-based game day fare!
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