Pumpkin Spice Hot Chocolate

Name: Pumpkin Spice Hot Chocolate
Cook time: 10 min
Yield: 2 servings
Ingredients: 60 g pumpkin puree none; 12 g unsweetened cocoa powder none; 24 g granulated sugar none; 1 g ground cinnamon divided; 0.5 g ground ginger none; 0.25 g ground nutmeg none; 0.5 g fine salt none; 30 ml water for loosening cocoa paste; 480 ml whole milk none; 5 ml vanilla extract none; 60 g whipped cream for topping; 1 g ground cinnamon divided

A stovetop hot chocolate built on milk, pumpkin puree, cocoa powder, and classic pumpkin pie spices, served hot with whipped cream. The drink is smooth, lightly thickened by the pumpkin, and read as a seasonal cocoa rather than a dessert sauce.

By Julienne

Cook time: 10 minutes

Servings: 2

Ingredients

60 g pumpkin puree none
12 g unsweetened cocoa powder none
24 g granulated sugar none
1 g ground cinnamon divided
0.5 g ground ginger none
0.25 g ground nutmeg none
0.5 g fine salt none
30 ml water for loosening cocoa paste
480 ml whole milk none
5 ml vanilla extract none
60 g whipped cream for topping
1 g ground cinnamon divided

Instructions

In a small saucepan, whisk together the pumpkin puree, cocoa powder, sugar, 1 g of the cinnamon, ginger, nutmeg, salt, and water until smooth and paste-like. This first mixing prevents cocoa lumps. The mixture looks smooth and evenly dark with no dry cocoa pockets.
Whisk in the milk. Set the pan over medium heat and cook, whisking frequently, until steaming and just below a simmer. The drink is steaming and small bubbles form around the edge; do not let it boil hard.
Reduce the heat to low and cook for 2 minutes more, whisking, until the hot chocolate feels fully blended and lightly thickened. Remove from the heat and whisk in the vanilla extract. The drink is smooth, glossy, and hot all the way through.
Pour into 2 mugs. Top each with whipped cream if using, then dust with the remaining 1 g cinnamon. The mugs are filled with a creamy hot chocolate and a visible cinnamon finish.