Thick and Creamy Pumpkin Hot Chocolate

Are you looking for creamy pumpking hot chocolate recipe?Get cozy with a warm mug of thick and creamy pumpkin hot chocolate! This tasty fall drink is made with real pumpkin, sweet spices, and rich chocolate.

Why You’ll Love This Recipe

Beacuse twist on regular hot chocolate with yummy pumpkin flavor.
The creamy texture makes it extra delicious.
Super easy to make in just 15 minutes!
You can change the sweetness and spice to match your taste.
It’s great for warming up on a cool evening.

Ingredients:

(For two servings)

2 cups milk (any kind you like)
½ cup heavy cream (makes it extra creamy)
¼ cup pumpkin puree (canned or homemade)
2 tablespoons cocoa powder (unsweetened)
¼ cup chocolate chips (semi-sweet)
3 tablespoons sugar (or as much as you like)
½ teaspoon pumpkin pie spice
½ teaspoon vanilla extract
Whipped cream and cinnamon (optional toppings)

How to Make It

Put the milk, heavy cream, pumpkin puree, cocoa powder, sugar, and pumpkin spice into a saucepan. Mix it well.
Heat the mixture on medium heat.Then stirring often, until it gets hot but don't let it boiling.
Turn the heat down low and add the chocolate chips. Stir until they melt and the hot chocolate is smooth and creamy.
Take the pan off the heat and stir in the vanilla extract.
Pour into mugs, add whipped cream and cinnamon if you want, and enjoy!
Extra Tips & Variations
If you don't have dairy you can use almond,oat or coconut milk.
For make it spicy add a pinch of cayenne pepper for a little heat.
If you love chcolate add extra cocoa powder or use dark chocolate chips.
For less suger try using stevia or monk fruit instead of sugar.
Fun Toppings: Try marshmallows, chocolate shavings, or caramel drizzle!

Storing

Let the extra hot chocolate cool. Then keep it in the fridge for up to 2 days.

Reheating

Warm it on the stove over low heat, stirring often, or microwave in short bursts, stirring in between.

Now, grab a blanket and enjoy your delicious pumpkin hot chocolate!You will surprise your family members.