Pumpkin Spice Hot Cocoa

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Today is chilly and rainy…the perfect day for some hot cocoa! When I saw an idea for adding pumpkin to hot cocoa over at VeryBestBaking.com, I experimented a little and came up with a few different ways to make it. The VeryBestBaking site mentions that pumpkin is a good source of fiber and melts right into your hot cocoa. I added some cinnamon to my versions to make them a little more spicy.

This first recipe is super-easy and you can make it a mug at a time. The recipe I’m giving makes one serving. If you want to make a larger batch, you can mix the cocoa up in a saucepan instead of a mug.

PUMPKIN SPICE HOT COCOA I by Nancy Creative

Makes 1 serving

  • 6 ounces water, heated in a microwave-safe mug
  • 1 packet of your favorite hot cocoa mix (I used the Nestle® brand)
  • 2 Tablespoons pure pumpkin from can (not pumpkin pie filling)
  • 1 1/2 Tablespoons mini semi-sweet chocolate chips (you can use the regular-size chocolate chips, but the minis melt faster if you’re making this in a mug)
  • 1/2 teaspoon cinnamon
  • 1/2 to 1 Tablespoon half and half (light cream)
  • whipped cream and extra cinnamon for garnish, if desired

Heat up 6 ounces of water in your mug (make it a little hotter than you normally would, because the ingredients you’ll be adding will cool it down a little). Add cocoa mix to hot water and stir, then add pumpkin and blend well. Add in chocolate chips and stir until melted, then stir in the cinnamon. Last, add the half and half and blend well. At this point, you may want to heat up your cocoa in the microwave for 10-20 seconds if it has cooled down. If desired, top with whipped cream and a light sprinkling of cinnamon.

This second hot cocoa recipe that I came up with uses milk instead of water. It’s also made with cocoa powder and sweetened with honey.

PUMPKIN SPICE HOT COCOA II by NancyCreative

Makes 4-6 servings

  • 6 cups milk
  • 3/4 cup pure pumpkin from can (not pumpkin pie filling)
  • 6 Tablespoons unsweetened baking cocoa
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1 teaspoon vanilla
  • 6 Tablespoons honey
  • whipped cream and extra cinnamon for garnish, if desired

In saucepan, blend milk, pumpkin, cocoa, and spices. Heat until mixture is hot and steaming (you don’t want it to get to the boiling stage), then add in the vanilla and honey. Blend well, then pour cocoa into mugs. If desired, top with whipped cream and sprinkle with some cinnamon or nutmeg.

These are great ways to enjoy hot cocoa in the fall and winter months! Do you like adding anything special to your hot cocoa?

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