Honestly, fall is the best time to play around with new cozy drinks at home. If you’re hunting for an easy treat packed with those warm autumn flavors, you might want to check out my pumpkin spice hot chocolate mocktail recipe.
It’s basically classic hot chocolate with a pumpkin spice twist—super comforting and non-alcoholic, and you don’t have to be a pro to make it.
I love how creamy and soothing this is, and wow, does it ever smell like fall in a mug. It’s great for sharing with family at a little get-together, or just sipping solo on a chilly night.
If you’re a pumpkin spice fan or just like trying something a bit different, you’ll probably enjoy this.
Pumpkin Spice Hot Chocolate Mocktail Recipe
This one blends rich chocolate with all those cozy, seasonal spices. Think creamy, a little sweet, and full of cinnamon, nutmeg, and ginger—basically, everything fall should taste like.
Equipment
- Medium saucepan
- Whisk for mixing
- Measuring cups and spoons
- Heatproof spoon for stirring
- Ladle for serving
- Mugs or heatproof glasses
- Small bowl for spices
- Optional: milk frother for whipped cream
- Optional: fine mesh strainer
- Optional: grater for nutmeg
I always keep a couple extra spoons nearby for taste-testing. And honestly, a ladle just makes serving hot drinks so much easier (and safer).
Ingredients
- 2 cups whole milk or non-dairy milk (almond, oat, or 2% milk)
- 2 tablespoons pumpkin puree (canned or homemade)
- 2 tablespoons unsweetened cocoa powder
- ¼ cup semi-sweet chocolate chips (milk, dark, or white chocolate chips are all fair game)
- 2 tablespoons brown sugar (or maple syrup)
- ½ teaspoon pumpkin pie spice (or homemade pumpkin spice)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- Pinch ground cloves or allspice
- 1 teaspoon vanilla extract
- Pinch salt
- Whipped cream or pumpkin spice whipped cream (store-bought or homemade)
- Mini marshmallows or homemade marshmallows
- Optional: cinnamon stick for garnish
- Optional: sweetened condensed milk or half-and-half for extra creaminess
All these bits and pieces make the hot chocolate extra rich and flavorful. I’ll sometimes toss in a little more cinnamon or vanilla—just depends on my mood.
Instructions
- Warm the milk in a saucepan over medium heat, but don’t let it boil.
- Whisk in the pumpkin puree until it’s smooth.
- Add cocoa powder, chocolate chips, and brown sugar. Whisk until the chocolate melts.
- Stir in the pumpkin pie spice, cinnamon, nutmeg, ginger, cloves, and a pinch of salt.
- Let it simmer on low for a couple minutes, whisking here and there.
- Take it off the heat and add the vanilla extract.
- Give it a taste—if you want it sweeter, add a bit more sugar or maple syrup.
- Pour into mugs.
- Top with whipped cream or pumpkin spice whipped cream.
- Add marshmallows, a cinnamon stick, or a sprinkle of extra spice if you’re feeling fancy.
I always whisk like crazy so the chocolate and pumpkin really blend. Letting it simmer just a bit makes the flavors come together nicely.
Notes
Whole milk makes this super creamy, but if you need dairy-free, almond or oat milk totally work. For a richer drink, half-and-half, heavy cream, or sweetened condensed milk will take it up a notch.
Try swapping the chocolate chips—white chocolate is sweeter, dark chocolate is a bit more intense. Homemade pumpkin puree is lovely if you’ve got it, but honestly, canned is a lifesaver.
A big dollop of whipped cream on top just makes it feel special. Marshmallows or a dash of cinnamon are always a good idea. Sometimes I’ll toss in a pinch of espresso powder for a little extra depth.
It’s easy to tweak this mocktail to your own taste. I like to switch up spices or toppings depending on the day. It’s become one of my favorite ways to enjoy a fall or holiday drink at home.
Equipment
Ingredients
- 2 cups milk whole, almond, oat, or 2%
- 2 tablespoons pumpkin puree canned or homemade
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup semi-sweet chocolate chips milk, dark, or white
- 2 tablespoons brown sugar or maple syrup
- 1/2 teaspoon pumpkin pie spice or homemade blend
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1 pinch ground cloves or allspice
- 1 teaspoon vanilla extract
- 1 pinch salt
- whipped cream or pumpkin spice whipped cream for topping
- mini marshmallows for topping
- cinnamon stick optional, for garnish
- sweetened condensed milk or half-and-half optional, for creaminess
Instructions
- Warm the milk in a saucepan over medium heat (do not boil).
- Whisk in pumpkin puree until smooth.
- Stir in pumpkin pie spice, cinnamon, nutmeg, ginger, cloves, and salt. Simmer on low for a few minutes, whisking occasionally.
- Remove from heat and add vanilla extract. Taste and adjust sweetness or spice as needed.
- Ladle into mugs. Top with whipped cream or marshmallows, and garnish with a cinnamon stick if desired. Serve hot.
Notes
Tasting Notes
When I first take a sip of this pumpkin spice hot chocolate mocktail, the taste is creamy, and there’s just a bit of pumpkin peeking through. Right away, I get that warmth from the spices—cinnamon and nutmeg stand out the most.
The chocolate is rich, but honestly, it doesn’t try to steal the show. It sort of melts together with the pumpkin, and the whole thing feels like a cozy nod to fall.
The sweetness? It’s balanced, thankfully, and doesn’t blast your taste buds.
The drink is thick and velvety, which I love—it makes each sip a little more satisfying. If I let it cool for a minute, the spices seem to come forward even more.
For topping, I like a swirl of whipped cream. It just makes it extra creamy.
Sometimes I’ll sprinkle a bit more cinnamon or grate some chocolate on top for a festive touch. Why not?
The aroma is kind of like baked pumpkin pie mixed with hot cocoa, which is honestly hard to resist.
Drinking it just makes me feel like it’s autumn, even if it’s not.
