Creamy vegan pumpkin spice hot chocolate made with real pumpkin, cocoa and warm spices. Ready in just 10 minutes.
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Pumpkin spice hot chocolate is just the thing when you fancy a mug of cocoa with a little autumn flavour. This vegan version combines real pumpkin puree, unsweetened cocoa powder and warm spices, with brown sugar for sweetness. Finish with a generous spoonful of vegan whipped cream and an extra sprinkle of spice.
This simple recipe takes around 10 minutes and makes two servings, so it's easy to put together when you want a coffee shop treat in your own kitchen. If you enjoy the spices in a pumpkin spice latte, you'll find plenty to like here, with chocolate taking the place of coffee.
It's a delicious fall treat for chilly afternoons, movie nights or crisp fall mornings when you have time to sit down with something warm.
About the ingredients
You only need a handful of ingredients, most of which are cupboard staples. Look for canned pumpkin in the baking or American foods section of your supermarket or grocery store. Availability varies, particularly in the UK, but homemade pumpkin puree works too.
Pumpkin contributes fibre and vitamin A, while fortified non-dairy milk can add nutrients such as calcium and vitamin D. The nutritional content varies between milk brands, so check the carton if you're choosing one for particular nutrients.
Here's what each ingredient brings to the drink:
- Non-dairy milk: Oat milk gives a creamy base, while almond milk makes a lighter drink with a slightly nutty flavour. Choose a milk you enjoy drinking, as its flavour will come through.
- Pumpkin puree: Real pumpkin adds flavour and body. Choose plain pumpkin purée rather than sweetened pumpkin pie filling.
- Unsweetened cocoa powder: This provides the chocolate flavour without adding sugar, leaving you in control of the sweetness.
- Brown sugar: Adds sweetness and a gentle caramel note that works well with the pumpkin and spices.
- Pumpkin pie spice: You need just ½ teaspoon of pumpkin pie spice for the two servings. A bought blend is convenient, or you can use my homemade pumpkin pie spice recipe.
- Vanilla extract: Rounds out the cocoa and spice flavours.
- Vegan whipped cream: Adds a creamy topping that slowly melts into the hot chocolate. Finish with additional pumpkin spice or vegan chocolate shavings.
Instructions
Heat the milk: In a medium saucepan, heat the milk over medium heat until it is warm but not boiling. Stir through the cocoa powder.
Stir in the pumpkin puree, brown sugar, pumpkin pie spice and vanilla extract. Mix until smooth. Do not let it boil.
Serve: Pour the hot chocolate into mugs. Top generously with vegan whipped cream and sprinkle with extra pumpkin pie spice or vegan chocolate shavings for garnish.
Enjoy: Serve hot and enjoy the comforting flavours of fall!
Feel free to adjust the sweetness and spice level to suit your taste.
Print📖 Recipe
Pumpkin Spice Hot Chocolate Recipe (Vegan)
- Total Time: 10 minutes
- Yield: 2 mugs 1x
- Diet: Dairy-Free, Egg-free, Gluten-Free, Pescatarian, Soya-Free, Vegan, Vegetarian
Description
Creamy vegan pumpkin spice hot chocolate made with real pumpkin, cocoa and warm spices. Ready in just 10 minutes.
Ingredients
- 2 cups non-dairy milk of your choice, such as almond or oat milk
- ½ cup pumpkin puree, canned or homemade
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons brown sugar, adjust to taste
- ½ teaspoon pumpkin pie spice, or a mixture of cinnamon, nutmeg and allspice
- ½ teaspoon vanilla extract
- Vegan whipped cream, for topping
- Additional pumpkin pie spice, for garnish
Instructions
- Heat the milk: In a medium saucepan, heat the milk over medium heat until it is warm but not boiling. Stir through the cocoa powder.
- Stir in the pumpkin puree, brown sugar, pumpkin pie spice and vanilla extract. Mix until smooth. Do not let it boil.
- Serve: Pour the hot chocolate into mugs. Top generously with vegan whipped cream and sprinkle with extra pumpkin pie spice or vegan chocolate shavings for garnish.
- Enjoy: Serve hot and enjoy the comforting flavours of fall!
Notes
Feel free to adjust the sweetness and spice level to suit your taste.
Variations and substitutions
The recipe below keeps things simple, but there are several ways to adapt your drink.
Try a different plant milk
Soy milk is another good option for creamy hot chocolate. Almond milk gives a lighter flavour, while coconut milk adds a noticeable coconut taste.
Carton coconut milk is closer in consistency to other drinking milks. Canned coconut milk is much richer, so try replacing just a little of your usual plant milk with it if you want a more indulgent sip.
There's no need to use whole milk or dairy heavy cream to make this drink satisfying.
Swap the sweetener
You can use maple syrup instead of brown sugar. Start with a little less, then taste and add more as needed. Different plant milks have different levels of sweetness, so an unsweetened milk gives you more control.
Pumpkin syrup can also add sweetness and spice, but check that it's vegan and reduce the other sweetener accordingly. It won't replace the body provided by real pumpkin puree.
Add more chocolate
For a richer version, melt a few real chocolate chips into the warm drink. Choose dairy-free dark chocolate or semi-sweet chocolate chips, and stir until completely melted.
Vegan milk chocolate gives a sweeter, milder result. Taste before adding extra sugar, and keep the chocolate addition modest if you want the delicate flavour of the pumpkin to remain noticeable.
Adjust the spices
Pumpkin spice mix varies between brands, especially in how strongly it tastes of cloves or ginger. Start with the amount in the recipe, then add another small pinch if you prefer more spice.
Making your own homemade pumpkin spice lets you adjust the blend to suit your taste. A cinnamon-forward mixture works particularly well with cocoa.
Make a pumpkin mocha
Stir a little espresso or strong brewed coffee into your finished drink for a chocolatey variation on a pumpkin spice latte. Add it gradually so the coffee doesn't overwhelm the pumpkin.
Add a little heat
If you enjoy spicy hot chocolate, try a tiny pinch of cayenne alongside the cinnamon and other spices. It gives a warming twist inspired by spiced Mexican hot chocolate. Start with less than you think you need.
Make an adult version
For an adult drink, stir a splash of bourbon into an individual mug after taking the hot chocolate off the heat. Add the whipped cream afterwards.
Serving suggestions
Serve your pumpkin spice hot chocolate while it's hot, with a spoon for scooping up the topping.
Vegan whipped cream and a sprinkle of pumpkin pie spice are lovely on their own, but you could also try:
- Vegan mini marshmallows. Check the packet, as conventional marshmallows often contain gelatine.
- Dairy-free chocolate shavings or small chocolate shapes.
- A drizzle of vegan caramel sauce.
- A light dusting of cocoa powder.
- A cinnamon stick for stirring.
If you're whipping your own topping, choose a vegan alternative to heavy whipping cream that is specifically labelled as suitable for whipping.
For something to eat alongside your mug of hot cocoa, try a vegan biscuit, a slice of banana bread or a small helping of vegan pumpkin pie dump cake. For a gathering, set out a few bowls of toppings so everyone can finish their own drink.
Frequently asked questions
Can I use pumpkin pie filling instead of pumpkin puree?
Plain pumpkin puree is the best choice for this recipe. Pumpkin pie filling, sometimes labelled pumpkin pie mix, already contains sugar and spices. Using it would change the sweetness and spice balance.
Check the ingredients on the tin: you're looking for pumpkin without the added pie ingredients.
Can I use homemade pumpkin puree?
Yes. Use cooked pumpkin blended until smooth, with no added salt, sugar or seasoning.
Homemade pumpkin puree can be more watery or fibrous than canned pumpkin. Drain away excess liquid if needed and blend out any stringy pieces before measuring your ½ cup.
Why does my hot chocolate have lumps or a grainy texture?
Cocoa powder can form small lumps, especially if it has become compacted in the container. Sift it before adding it, then whisk thoroughly as you combine the ingredients.
A grainy texture can also come from fibrous pumpkin puree or the ground spices. Using very smooth puree helps. If you prefer a finer texture, you can pour the finished drink through a fine-mesh sieve.
A little settling is normal when a drink contains real pumpkin and ground spices. Give it a stir before taking another sip.
Can I use hot chocolate mix instead of cocoa powder?
Hot chocolate mix and hot cocoa mix often contain sugar, milk powder or other added ingredients. They aren't a direct replacement for the unsweetened cocoa powder in this recipe.
For the quantities below, stick with unsweetened cocoa powder. If you do experiment with a mix, check that it's vegan and adjust the brown sugar to account for its sweetness.
Can I turn this into white hot chocolate?
A pumpkin white hot chocolate would need vegan white chocolate chips or a chopped vegan white chocolate bar in place of the cocoa, with the added sugar adjusted.
White chocolate contains fat and sugar, so it isn't a spoon-for-spoon substitute for cocoa powder. The quantities in the recipe card are for the cocoa version; a white chocolate version needs a different balance of ingredients.
Can I make a smaller batch or a larger batch?
Yes. For a smaller batch serving one, halve every ingredient: use one cup of milk, ¼ cup pumpkin puree, one tablespoon each of cocoa powder and brown sugar, and ¼ teaspoon each of pumpkin pie spice and vanilla extract.
A small saucepan is useful for this amount, provided there's enough room to whisk.
For four servings, double all the ingredients and use a larger saucepan. A big batch will take longer to heat, so watch the milk rather than relying only on the original cooking time.
Can I make it in a slow cooker or crock pot?
The method and timings here are for the stovetop. A slow cooker or crock pot heats much more slowly, so the five-minute cooking time won't apply.
For a larger batch of this particular recipe, multiply the ingredients and use a suitably sized pan on the hob. Keep stirring as it heats and avoid letting it boil.
How should I store leftover hot chocolate?
Store it without the whipped cream or other toppings. Cool it promptly, transfer it to an airtight container and refrigerate within two hours. Use it within 48 hours.
Reheat only the amount you need, stirring in a saucepan until steaming hot throughout. Reheat leftovers only once, then let your drink cool to a comfortable sipping temperature.
The pumpkin and cocoa may settle in the fridge, so whisk the drink as it reheats. Add fresh toppings just before serving.
Does it contain caffeine?
There's no coffee in the original recipe, but cocoa naturally contains caffeine, so this drink isn't caffeine-free. Adding espresso or extra chocolate will increase the caffeine content.
What can I do with leftover pumpkin?
Stir leftover pumpkin into porridge, pancake batter or overnight oats, or use it in my vegan pumpkin smoothie.
You can also freeze plain puree in measured portions for future pumpkin recipes. Half-cup portions are handy when you want to make this hot chocolate again.
A cosy drink for pumpkin lovers
This easy pumpkin spice hot chocolate is a lovely recipe to keep handy through the fall season and cooler months. It uses simple ingredients, comes together quickly and gives you plenty of room to choose your favourite milk and toppings.
Make a couple of mugs, find something good to nibble alongside them and enjoy it while it's warm. If you try the recipe, leave a comment and let me know how you served yours.
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