Jump to Recipe

HAPPY OCTOBER! I am SO happy that it’s finally October, and yet at the same time I’m shocked that it’s October already. Does that even make sense? Probably not, but there it is anyway.

I am mortified to admit that for the first 25 years or so of my life, my idea of a good cup of hot chocolate was that powder crap that you mix with hot water. WATER. Water and chocolate powder does not a good drink make. It took a few years of light hazing provided by my best friend Jess for me to be able to finally see the light. If that just so happens to be YOUR idea of fantastic hot chocolate, I won’t judge you too harshly. I only just reformed my ways myself. But I will tell you you’re in luck. Today I’m sharing a delicious, seasonally appropriate and dairy free version of everyone’s favorite sweet cold weather beverage.

I must warn you that this beverage is extremely thick, decadent, and filling. I suggest that this recipe will happily serve two as a little after dinner dessert. Certainly do not expect to pound down 16 ounces of this like you could easily do with a fast food establishment’s idea of “hot chocolate.” Water, I tell you. For shame!

When I tested this recipe I actually took a video and sent the video to my friend Sam to get her opinion on the consistency. I couldn’t decide if I should post the recipe or not. It’s so thick it’s definitely not the hot chocolate I’m anywhere near used to. And since it’s a hot beverage I couldn’t exactly pass it off as a smoothie. But she encouraged me to post it because she said that she loves super thick hot chocolate, and the consistency that my video portrayed was right up her alley. I figured if she likes it that way, and I do too, we probably aren’t the only two humans on the planet who like our hot chocolate with a little more body.

So I’m going out on a limb here and posting this recipe that closely resembles a drinkable pumpkin pie. I’m here for it.

thehungryhungryhiker

Pumpkin Spice Hot Chocolate

A decadent, dairy free recipe for a cold weather fall favorite: hot chocolate!
Print Recipe Pin Recipe
Cook Time 5 minutes
Total Time 5 minutes
Servings: 2 people
Course: Dessert, Drinks
Cuisine: American
Ingredients Method

Ingredients
  

  • ½ cup coconut milk canned
  • ¼ cup mini chocolate chips of choice I use Enjoy Life to keep it dairy free
  • 3 tbsp canned pumpkin not pie filling
  • ¼ cup plus 2 tbsp carton nut milk of choice I use Elmhurst 2 ingredient cashew milk
  • ½ tsp pumpkin pie spice

Method
 

  1. Add the coconut milk and the chocolate chips to a small saucepan over medium heat. When the chocolate has melted, add the remainder of the ingredients. Stir constantly to combine. Increase the heat to medium high. Just before it reaches a boil, remove from heat and pour into two mugs. Serve hot and enjoy!