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Drinks | October 11, 2013

Pumpkin Spiced Hot Cocoa

Pumpkin Spiced Hot Cocoa
Pumpkin Spiced Hot Cocoa
Pumpkin Spiced Hot Cocoa

Corrine called me the other day and asked if I had a recipe for Starbucks Pumpkin Spiced Hot Cocoa.
My reply: What’s that?
I waited for the next cold day and drove to Starbucks. Big line. This is not Seattle. We only have one Starbucks in town. Note to me: be ready to wait wait wait when visiting Starbucks on a cold day in Btown. I ordered myself a tall. When the barista finally handed me the cup (seriously 15 minutes later) I took a sip and knew I was in trouble. Cream. Spice. Chocolate. Pumpkin.
This is not a drink. It’s dessert.

I’ve been back a few times for research/ homework, ABK style. Each time, tasting and comparing. This is serious work.
Back at the ranch, looked online for “Starbucks Pumpkin Spice Hot Cocoa”. Found several recipes and adapted it to my taste, adding a home made hot cocoa which was adapted from Alton Brown, Food Network. Combining these two recipes resulted in a homemade version of my new favorite pumpkin-spiced-chocolaty treat.
If you are out in your car and want to sip a dessert in a cup, stop by Starbucks. If you’re cozied up at home, watching the rain or snow fall from inside your steamed up windows, mix up this treat. It’s like comfort in a cup.
Fall style.

Pumpkin Spiced Hot Cocoa

Pumpkin Spiced Hot Cocoa A Bountiful Kitchen


  • 2 cups low fat or whole milk I used skim
  • 2 tablespoons pumpkin puree
  • 1 cup hot cocoa mix recipe below
  • 1/2 teaspoon pumpkin pie spice
  • whipped cream chocolate syrup and additional pumpkin pie spice for garnish


  1. Pour milk into a saucepan. Add pumpkin puree, dry cocoa mix and 1/2 teaspoon pumpkin pie spice.
  2. Cook over medium heat, whisking until smooth, and milk is hot. Do not boil. Remove from heat.
  3. Pour in to mugs and top with whipped cream. Drizzle chocolate syrup and sprinkle with additional pumpkin pie spice.
  4. Serve immediately.
  5. 2 servings

Alton Brown’s Hot Cocoa


  • 1 cup powdered sugar
  • 1/2 cup Dutch Process cocoa*
  • 1 1/4 cup powdered milk
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch


  1. Mix all of the ingredients together and store in a container with a lid in a cool, dry place.
  2. When ready to use, place about 1/3 to 1/2 cup of mix into a mug, fill cup with hot water or hot milk. Mix and enjoy.
  3. Tips:

Recipe Notes

-*When buying Dutch Processed Cocoa, buy a good quality chocolate, it will greatly improve the flavors in the finished product.
-If you are in a hurry, or don’t want to make your own hot cocoa mix, you may substitute a pre-made powder mix, such as Stephen’s Hot Cocoa Mix (I suggest a dark hot chocolate mix).
-When making the hot cocoa, you may use hot water when mixing up to drink, but I like to mix with milk for extra rich flavor.

10 thoughts on “Pumpkin Spiced Hot Cocoa

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  1. I make my own hot cocoa mix Si. I think I NEED to go try your recipe out. Since you added it to skim milk…I'm going t count it as a diet drink. 🙂

  2. Yum!!! I may need one of these. The dangerous thing is, the new Starbucks that is going in on 5th South is conveniently on my way to the freeway every morning 😛 OOOoooo… and the Centerville Starbucks has an awesome, quick, drive thru 🙂 That's the one I always go to.

  3. Where do you buy your Dutch Cocoa at? Can you find it at the grocery store or do you have to order it? Also, what brand do you use?

    1. Hi Lindsey, this recipe makes 2 servings. It would be a great treat for a crowd! Thanks for reading ABK,