Pumpkin Spice Hot Chocolate Featured

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Authors: Fatfree Vegan Blog

Pumpkin Spice Hot Chocolate

Welcome to Weekend Quickies–quick recipes that won’t cut into your weekend relaxation time. Today’s ridiculously easy recipe is brought to you courtesy of my last recipe, Mary’s Pumpkin Walnut Muffins, and more particularly by the half cup of pumpkin that is left over from a 15-ounce can after you make that recipe. Here’s a delicious drink that uses that leftover pumpkin and takes only about 10 minutes to prepare.

Imagine pumpkin pie and hot chocolate all mixed up together and poured into a mug and you’ve got this drink. Actually, it tastes better than that sounds! It’s spicy and sweet and warming on a chilly October day. I dressed mine up with a little foamy soymilk that I whipped up with a simple milk frother. It doesn’t work well with all soymilks, but the store-brand vanilla soymilk that I used foamed up quickly and even made little whipped cream-like peaks. You may have to test several brands before you find one that foams up that thick (hint: Silk Vanilla in the aseptic boxes does not work).

Also, if it’s not “curl up with a hot drink” weather in your neighborhood, you can easily turn this beverage into a pudding with the addition of cornstarch and a few extra minutes of cooking time. See the notes in the recipe for more details.

Pumpkin Spice Hot Chocolate

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