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an overhead photo of the pumpkin chai hot chocolate in a mug on a white table surrounded by pieces of pumpkin cake on plates

Pumpkin Chai Hot Chocolate (Vegan)


  • Author: Allison
  • 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

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

  1. 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

Keywords: pumpkin chai hot chocolate recipe