Pumpkin Spice Hot Chocolate Mocktail
This cozy hot chocolate mocktail blends rich cocoa, pumpkin puree, warm fall spices, and your choice of milk—topped with whipped cream or marshmallows. All the flavors of pumpkin spice season in one creamy, non-alcoholic mug!
Equipment
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Heatproof spoon
- Ladle
- Mugs or heatproof glasses
- Small bowl
- Milk frother
- Fine-mesh strainer
- Grater for nutmeg
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.
- Add cocoa powder, chocolate chips, and brown sugar. Whisk until chocolate melts.
- 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
Use any milk for your preferred richness. Swap chocolate chips to taste (white for sweeter, dark for richer). For extra creaminess, add half-and-half or condensed milk. Top with extra spice for a festive look!