Dairy-Free Pumpkin Hot Chocolate – Delicious and creamy hot chocolate hiding a secret veggie that adds to both richness and nutrition!
My ‘cool’ factor in this life is rapidly diminishing.
The hubs and I rented a movie this weekend, and I found myself a bit overwhelmed at what ‘comedy’ has now become.
Evidently, if there aren’t gratuitous eff bombs, alcohol, and nudity, it isn’t considered funny anymore. We ended up turning it off about a third of the way in.
I’m also totally out of the loop with music.
A few of the bigger names are recognizable, but I’ll be darned if I can sing you a tune. I tend to find my jams on the easy listening and oldies stations. A true sign that I’m no longer ‘with it’, so to speak.
While I may not be hip to know much about popular culture, I’m still in the loop with food!
Pumpkin is always cool, and this recipe is shining proof of that.
The kids and I were home alone on Saturday, and since it was a colder day, it seemed like a good time to bust out the hot chocolate for the first time this year.
My girls just loved this, and were none the wiser about the sneaky addition of pumpkin. In fact, the pumpkin makes the drink a lot more filling!
It adds a little bit of viscosity and doesn’t overpower the cocoa.
Topped with a big dollop of whipped cream and maybe some marshmallows, this makes a delicious, healthy treat for all!
Dairy-Free Pumpkin Hot Chocolate
- 2 cups milk of your choice
- 1/2 cup pumpkin puree
- 3 Tbsp cocoa powder
- 2 Tbsp maple syrup
- 1 tsp vanilla
- dash sea salt
- dash cinnamon optional
- stevia to taste
- Blend all.
- Heat everything to a low simmer.
- Serve when it reaches your desired temperature.
I like to use my Homemade Coconut Milk in this recipe.
I use this powdered stevia extract to up the sweetness a bit.
Some of the items I use to make this recipe include: