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
Scale
- 1 1/4 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)
- 1/2 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 1/4 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon cardamom, 1/8 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