Keyword: Halloween, homemade, hot chocolate, pumpkin, pumpkin hot chocolate, Thanksgiving
Dessert Type: Beverages
Prep Time: 10minutes
Cook Time: 30minutes
Total Time: 40minutes
Author: Elizabeth LaBau
This Pumpkin Hot Chocolate isn't anything typical. It’s thick. It’s rich. It’s a bit like drinking a candy bar, if your candy bar was also flavored with pumpkin puree, cinnamon, ginger, and orange zest.
2ouncessemi-sweet or bittersweet chocolateabout 1/3 cup chopped
2tbspbrown sugarmore or less to taste
Garnishes like whipped creammarshmallows, cinnamon, or chocolate
Place the milk in a small saucepan over medium-low heat, and add the pumpkin, cinnamon stick, cloves, chopped candied ginger, orange zest, and vanilla bean. Slowly heat the milk and bring it to a simmer, so that bubbles are forming around the edges but it never comes to a boil.
Remove the pan from the heat and cover it with a lid to allow the flavors to infuse for at least 30 minutes. If you have more time, you can let it infuse longer, even overnight. Just make sure to refrigerate the milk if it sits out longer than an hour or so.
When you’re ready to finish the hot chocolate, strain the milk mixture into a clean saucepan, discarding the solids. Bring the milk back up to a simmer, then remove the pan from the heat.
Add the chopped semi-sweet chocolate and the pinch of salt.
Whisk gently until the chocolate dissolves and the mixture is completely smooth. Taste the hot chocolate, and add brown sugar as needed. Depending on the sweetness of your chocolate and your personal taste, you might want more or less sugar than the recipe calls for.
Pour into small mugs to serve, and garnish with whipped cream, marshmallows, chocolate shavings, or a dash of cinnamon.