Combat chilly autumn nights with a twist on these two fall classics, pumpkin spice and hot chocolate. Cocoa remains the predominant flavor profile, perfectly accompanied by the five spices in this homemade blend. Don't hesitate-- this will become your new favorite drink whenever you or your guests need a cozy dose of comfort.
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If I'm to be a sellout, at least I'm no longer a skeptic.
Now, I knew going in that chocolate shares many of the same flavor molecules as cinnamon, nutmeg, clove, and ginger, but I was afraid of being unable to balance the intensity of all of these flavors.
Fortunately, a few rounds of recipe testing revealed that ⅛ of a teaspoon in 12 ounces of milk (told you I was scared) adds the slightest hint of spice that lingers pleasantly on the palate. However, for those pumpkin spice aficionados, ¼ teaspoon per 12 ounces will be perfect to satisfy your PSL cravings.
Keep an eye out this week for my homemade pumpkin spice blend, with an accompanying video to be released this weekend. I used this same recipe when creating this hot chocolate, so I can confidently advise on each of the serving sizes listed in the recipe card.
Why Chocolate Lovers Make This Recipe
- A twist on a classic -- if you've been trapped in a hot chocolate rut these past few winters, then this pumpkin spice hot chocolate will help reignite your love for this timeless treat.
- Cozy -- hot chocolate instantly conjures up images of firepits, oversized sweaters, and copious amounts of laughter with family and friends. This recipe seamlessly fits right into those autumnal plans, and will become yet another treasured holiday tradition.
- Simple yet elegant -- create a showstopper with just five ingredients, and all in just five minutes!
Ingredients and Variations
In five minutes and with just five ingredients, this cold weather cure can be yours. A few notes on key ingredients:
Whole milk -- I use whole milk as often as I can for it's creamier texture, but you can substitute with heavy cream for an even richer texture, or use any non-dairy substitute you wish.
Real chocolate -- while the flavor of chocolate is ultimately up to your personal preference, this recipe works best with both milk and dark chocolates. You can also substitute with chocolate chips in a pinch, but know that these will probably not dissolve well in the milk.
Cocoa powders -- while traditional "hot chocolate" only uses melted chocolate, I wanted the cocoa notes to conquer over the stronger spices like clove and nutmeg. This recipe also features two different kinds of cocoa powder for an even more complex taste.
Pumpkin spice mix -- I love learning the international nuances of warm spice blends. Irish mixed spice, British mixed spice, pumpkin pie spice, and even Chinese five spice-- cinnamon, clove, and nutmeg go together all over the world. And for those who have been too embarrassed to ever ask: no, pumpkin spice does NOT contain any actual pumpkin in it. Go figure! If you don't have your own pumpkin spice blend on hand, I will be posting the recipe this week. 🙂
Tips for Success
- For even more intense pumpkin spice flavor and a gorgeous, professional finish, sprinkle fresh pumpkin spice overtop the whipped cream before serving.
- Grate your own spices whenever possible, since store-bought spices have already begun to lose their potency by the time of purchase. However, buying jarred spice is always an acceptable substitute if you can't find a particular kind, or simply aren't in the mood to do it yourself. 😉
Storage and Reheating Instructions
As with most drink recipes, this hot chocolate should be prepared as needed rather than made ahead of time. Fortunately, you can make a fresh mug in less than five minutes, so you can still be perfectly prepared even at a moment's notice.
Video
Pumpkin Spice Hot Chocolate
Equipment
- 1 microwave-safe mug
- 1 whisk
- 1 teaspoon
- ⅛ or ¼ teaspoon
Ingredients
- 12 ounces whole milk
- 2 teaspoons Dutch-processed cocoa powder
- 1 teaspoon unsweetened cocoa powder
- 1 ounce real milk chocolate
- ⅛-1/4 teaspoon pumpkin spice mix ⅛ teaspoon for mild, ¼ teaspoon for regular
Instructions
- In a microwave-safe mug, heat the milk for about 2 minutes, or until hot. Whisk in the Dutch-processed cocoa powder, unsweetened cocoa powder, and pumpkin spice mix. Add the chocolate and stir until melted. Garnish with whipped cream and more fresh pumpkin spice mix (optional). Serve immediately.
