Pumpkin Spiced Hot Cocoa
Pumpkin Spiced Hot Cocoa: This Starbucks copycat comes together in less than 10 minutes. Filled with pumpkin spice flavor and rich chocolate goodness - the perfect treat for a chilly autumn day!
Ingredients
Pumpkin Spiced Hot Cocoa
- 2 cups milk (low-fat or whole)
- 1 cup hot cocoa mix (see recipe below - or use your favorite high-quality dark cocoa mix, such as Stephens)
- 2 tablespoons pumpkin puree
- ½ teaspoon pumpkin pie spice
- whipped cream, chocolate syrup, and additional pumpkin pie spice for topping
Hot Cocoa Mix
- 1 cup powdered sugar
- ½ cup Dutch-process cocoa (see notes)
- ¼ cup powdered milk
- 1 teaspoon cornstarch
- ½ teaspoon salt
Instructions
- Pour milk into a saucepan. Add dry cocoa mix, pumpkin puree, and pumpkin pie spice.
- Cook over medium heat, whisking until smooth and milk is hot. Do not boil. Remove from heat.
- Pour into mugs and top with whipped cream and a drizzle of chocolate syrup. Sprinkle with additional pumpkin pie spice.
- Serve immediately.
- Makes two 10-ounce servings.
Hot Cocoa Mix
- Combine all ingredients in a bowl and whisk until blended well. Place in an airtight container and store in a cool, dry place.
Notes
If you are in a hurry or don't want to make your own hot cocoa mix, you may substitute a premade powder mix, such as Stephen's Hot Cocoa Mix. I suggest a dark hot chocolate mix.
For the hot cocoa recipe: When buying Dutch-process cocoa, buy a good quality chocolate. It will greatly improve the flavors in the finished product.
For a cup of cocoa from the hot cocoa mix: Place 1/3-1/2 cup hot cocoa mix in a mug. Stir in hot water or hot milk, depending on your preference. I like to use milk for an extra creamy, rich flavor!