Featuring oat milk infused with cinnamon, ginger, nutmeg and cloves, this rich hot chocolate captures the best flavors of a slice of pumpkin pie, in the form of a warm autumn beverage. This pumpkin pie hot chocolate is easily made vegan by choosing a dairy-free dark chocolate. Garnish your mug with a cinnamon stick and a swirl of coconut whipped cream.
Pumpkin Pie Hot Chocolate
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Ingredients
Hot Chocolate
- 1-1/2 cups oat milk
- 1 cinnamon stick
- 1 piece fresh ginger cut into 1/4-in. thick slices
- 1/2 tsp. whole cloves
- 1/2 cup dark chocolate coarsely chopped
- 1/4 cup pumpkin purée
- 1 Tbsp. dark brown sugar packed
- 1 tsp. vanilla extract
- 1/2 tsp. whole nutmeg grated
Toppings
- 1 scoop Coconut whipped cream
- Pinch of ground cinnamon
- 2 cinnamon sticks
Instructions
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In medium saucepan, combine oat milk, cinnamon stick, ginger and cloves. Bring to simmer over low heat. Simmer 1 minute, stirring occasionally.
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Remove from heat. Cover and steep 1 hour.
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Pass through mesh strainer and discard spices.
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Rewarm infused oat milk over low heat. Add chopped dark chocolate and stir until melted.
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Whisk in pumpkin purée, brown sugar, vanilla extract and grated nutmeg.
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Pour into mugs. Garnish with coconut whipped cream, ground cinnamon or cinnamon sticks. Serve immediately.
Notes
Nutrition
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