Pumpkin Spice Hot Chocolate Recipe

4.5 2 2
Pumpkin Spice Hot Chocolate Recipe
Pumpkin Spice Hot Chocolate Recipe photo by Taste of Home
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Pumpkin Spice Hot Chocolate Recipe

Read Reviews
4.5 2 2
Publisher Photo
My mom makes this hot chocolate with pumpkin, spices and white chocolate. We usually drink it on Halloween, but it’s delish at Christmas too. —Sasha King, Westlake Village, California
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 3 teaspoons vanilla extract
  • HOT CHOCOLATE:
  • 8 cups 2% milk
  • 4 cups heavy whipping cream
  • 2 cinnamon sticks (3 inches)
  • 2 tablespoons pumpkin pie spice
  • 1 tablespoon grated orange peel
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup sugar
  • 1 cup white baking chips
  • 1 tablespoon vanilla extract
  • Additional pumpkin pie spice

Directions

In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Refrigerate until serving.
In a 6-qt. stockpot, heat milk, cream, cinnamon sticks, pie spice and orange peel over medium heat until bubbles form around sides of pan.
Whisk pumpkin, sugar and baking chips into milk mixture until blended. Remove from heat; stir in vanilla. Discard cinnamon sticks. Pour into mugs; top with whipped cream. Sprinkle with additional pumpkin pie spice. Serve immediately. Yield: 14 servings (1 cup each).
Originally published as Pumpkin Spice Hot Chocolate in Breakfast & Brunch Bookazine 2015, p94

  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 3 teaspoons vanilla extract
  • HOT CHOCOLATE:
  • 8 cups 2% milk
  • 4 cups heavy whipping cream
  • 2 cinnamon sticks (3 inches)
  • 2 tablespoons pumpkin pie spice
  • 1 tablespoon grated orange peel
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup sugar
  • 1 cup white baking chips
  • 1 tablespoon vanilla extract
  • Additional pumpkin pie spice
  1. In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Refrigerate until serving.
  2. In a 6-qt. stockpot, heat milk, cream, cinnamon sticks, pie spice and orange peel over medium heat until bubbles form around sides of pan.
  3. Whisk pumpkin, sugar and baking chips into milk mixture until blended. Remove from heat; stir in vanilla. Discard cinnamon sticks. Pour into mugs; top with whipped cream. Sprinkle with additional pumpkin pie spice. Serve immediately. Yield: 14 servings (1 cup each).
Originally published as Pumpkin Spice Hot Chocolate in Breakfast & Brunch Bookazine 2015, p94

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Reviews forPumpkin Spice Hot Chocolate

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MY REVIEW
Orbs User ID: 7287623 272066
Reviewed Aug. 21, 2017

"I cut this recipe down to serve less people--so delicious! I used ground cinnamon and pie spice. Thank you, Sasha, for sharing this recipe."

MY REVIEW
Rhoni347 User ID: 6294550 258999
Reviewed Jan. 1, 2017

"I really liked this, though next time I would strain it so get the orange zest out of it. But the flavor was great. I served it with a New Year's Lucky Almond cake from Taste of Home as well and the orange in the drink complimented the orange glaze on that so it was perfect. However, my fiance did not enjoy this at all stating it was too thick, like syrup. So to each his own. Only reason it got 4 stars was because of that. I would have given it 5!"

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