- 2 cups milk
- 1/4 cup canned pumpkin puree
- 1 tsp pumpkin spice
- 1/4 cup powdered sugar
- 1 tbsp cocoa powder
- whipped cream
- mini marshmallows (optional)
- ground cinnamon
- Combine milk - cocoa powder in a medium sauce pot and whisk together until combined. Heat over medium heat until the sugar has dissolved and the milk is warm. Remove from heat and portion into two cups. Top with whipped cream, mini marshmallows and sprinkle cinnamon. Serve.
**Helpful tips and common mistakes
When I used to prepare lunches and snacks at a large company, they loved the hot chocolate especially during the cold days. I prepared the classic hot chocolate and Mexican hot chocolate, but I wish I had thought of pumpkin spiced hot chocolate! This recipe is divine and incredibly easy to prepare.
When heating the milk, make sure not to bring the hot chocolate to a roaring boil; no one wants to taste scalded milk, it’s not tasty. Whisk well to make sure the cocoa is incorporated in the milk and heat.
Finish the hot chocolate with whipped cream, a sprinkle of cinnamon and mini-marshmallows. The marshmallows are optional but who doesn’t love little marshmallows floating in their hot chocolate? Nothing beats a hot cup of hot cocoa with a hint of pumpkin on a rainy day!