Why You'll Love It
- - Dairy‑free, so it suits most diets
- - Simple pantry spices create depth
- - Silky texture without any cream
- - Quick to make, perfect for a busy morning
*"I poured this into a mug and felt instantly wrapped in a soft blanket. Absolutely divine!"*
Essential Ingredient Guide
- Pumpkin puree: Choose pure canned pumpkin (not pie filling); it adds natural sweetness and body.
- Unsweetened cocoa powder: Select a high‑quality cocoa for a deep chocolate flavor without added sugar.
- Oat milk: Oat milk foams nicely and imparts a subtle nutty note that pairs well with spices.
- Cinnamon, nutmeg, cloves: These spices create the classic pumpkin‑pie aroma; toast them lightly for extra warmth.
- Maple syrup or agave: A touch of natural sweetener balances the bitterness of cocoa.
- Vanilla extract: Just a splash enhances the overall roundness of the drink.
Complete Cooking Process
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Ingredient Readiness:
Measure spices, whisk cocoa with a bit of oat milk to form a smooth slurry, and have pumpkin puree at room temperature.
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Flavor Development:
Simmer the spice‑cocoa mixture gently; this coaxes the aromatics to bloom and meld.
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Texture Control:
Stir constantly while adding the remaining oat milk to avoid lumps and achieve a velvety mouthfeel.
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Finishing Touches:
Sweeten with maple syrup, stir in vanilla, and top with a whisper of cinnamon.
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Serving Timing:
Serve immediately while piping hot, allowing the steam to carry the spice perfume.
- Warm your mug first; it keeps the drink cozy longer.
- Add a pinch of sea salt to intensify the chocolate flavor.
- If you like extra richness, swirl in a spoonful of coconut cream.
- For a festive look, garnish with a dusting of pumpkin‑pie spice.
Pro Tips
Well, those little touches make a big difference. I remember a chilly November when I tried the salt trick—it was a revelation. And the coconut cream swirl? It adds an indulgent silkiness without compromising the vegan ethos, so feel free to experiment as you like.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Use full‑fat oat milk for the richest texture
- Don’t boil; a gentle simmer preserves the spice aroma
- Taste before sweetening; pumpkin’s natural sugars vary
Frequently Asked Questions
→ Can I use almond milk instead of oat milk?
Yes, almond milk works fine, though it yields a slightly thinner texture. For extra creaminess, add a splash of cashew cream.
→ How do I make this recipe dairy‑free?
All ingredients listed are plant‑based, so the drink is already dairy‑free. Just ensure any chocolate you use doesn’t contain milk solids.
→ Can I add a protein boost?
A spoonful of vanilla pea protein powder mixes well and keeps the drink smooth.
→ What’s the best way to reheat leftovers?
Warm gently on the stovetop over low heat, stirring constantly to avoid scorching.
→ Is this suitable for kids?
Absolutely; it’s sweetened with natural maple syrup and contains no caffeine.
→ How long does it keep in the refrigerator?
Store in an airtight container for up to 3 days; reheat and stir before serving.
Chef's Tips
For a thicker drink, reduce the oat milk by 1/4 cup before adding the pumpkin.,If you prefer a richer chocolate flavor, increase cocoa to 3 tbsp.,A tiny dash of espresso powder adds depth without making it a coffee drink.
Nutrition Facts
per serving
210
Calories
4g
Protein
38g
Carbs
6g
Fat
Taste Profile
Warm, sweet, and lightly spiced with a deep chocolate backbone
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Will alter the flavor slightly but provides similar texture.
Same sweetness level; adjust to taste.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add 1/4 tsp cayenne pepper or a dash of chili powder for a gentle heat.
Coffee Infused
Stir in 1 tsp instant espresso powder for a mocha‑pumpkin twist.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Boiling the mixture, which can cause a grainy texture.
- Adding too much maple syrup and overpowering the spice balance.
- Using too little oat milk, resulting in a thick, cloying drink.
Meal Prep & Storage
Make Ahead Tips
You can blend the pumpkin‑spice‑cocoa base and store it refrigerated for up to 2 days; simply reheat and add fresh oat milk when ready to serve.
Leftover Ideas
Reheat gently on the stovetop, adding a splash of oat milk to restore silkiness.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather ingredients and whisk cocoa powder with spices and a splash of oat milk.
Add remaining oat milk and pumpkin puree; stir to combine.
Simmer gently, stirring frequently, until hot and smooth.
Add maple syrup, vanilla, and sea salt; adjust sweetness.
Serve in warmed mugs and garnish as desired.
Pumpkin Spice Hot Chocolate
A velvety, plant‑based pumpkin spice hot chocolate that feels like a warm hug on a crisp autumn evening. Silky oat milk swirls with ground pumpkin, cinnamon, nutmeg, and a whisper of cloves, delivering comfort without dairy.
Timing
Prep Time
10 Minutes
Cook Time
10 Minutes
Total Time
20 Minutes
Recipe Details
Ingredients
Base
- 01 2 cups oat milk
- 02 1/2 cup pumpkin puree
- 03 2 tbsp unsweetened cocoa powder
- 04 1 tsp ground cinnamon
- 05 1/4 tsp ground nutmeg
- 06 1/8 tsp ground cloves
- 07 2 tbsp maple syrup
- 08 1/2 tsp vanilla extract
- 09 Pinch of sea salt
Optional Toppings
- 01 Whipped coconut cream
- 02 Extra cinnamon dust
- 03 Mini marshmallows (vegan) – optional
Instructions
In a small saucepan, whisk together cocoa powder, cinnamon, nutmeg, cloves, and a splash of oat milk until smooth.
Add the remaining oat milk and pumpkin puree, stirring to combine.
Heat over medium‑low, stirring frequently, until the mixture is hot but not boiling, about 5‑7 minutes.
Stir in maple syrup, vanilla, and a pinch of sea salt. Taste and adjust sweetness if needed.
Pour into warmed mugs, top with coconut cream, a dusting of cinnamon, and (if desired) vegan marshmallows.
Notes & Tips
- 1 For a thicker drink, reduce the oat milk by 1/4 cup before adding the pumpkin.
- 2 If you prefer a richer chocolate flavor, increase cocoa to 3 tbsp.
- 3 A tiny dash of espresso powder adds depth without making it a coffee drink.
Tools You'll Need
-
Saucepan
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Whisk
-
Measuring cups
-
Measuring spoons
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Heat‑proof mugs
Must-Know Tips
- Don’t let the mixture boil, it can cause a grainy texture.
- Warm your mug first; it keeps the drink cozy longer.
- Taste before adding the final sweetener; pumpkin sweetness varies.
Professional Secrets
- Use a splash of oat milk to make a cocoa slurry – prevents lumps.
- Simmer gently to allow spices to release their oils fully.
- Finishing with a pinch of sea salt enhances the chocolate’s depth.
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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