Pumpkin Hot Chocolate

A cozy, plant-based twist on hot chocolate There is nothing quite like a warm mug of hot chocolate once the weather starts to turn, and this pumpkin version brings all the flavours of fall into one cozy, dairy free drink. Rich with cocoa and warmed through with cinnamon, it comes together in the blender in minutes, a little reminder of just how much plants have to offer.

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This recipe is:

• Vegan & dairy free

• Made with wholesome, everyday ingredients

• Ready in minutes

• Naturally sweetened

Why This Recipe Works

Pumpkin purée gives this hot chocolate a silky, slightly thickened body that regular milk alone cannot replicate, while cocoa powder brings the classic hot chocolate flavour front and centre. A touch of jaggery sweetens things naturally, and a hint of cinnamon rounds it out with that warm, spiced quality that makes it feel like the perfect fall drink.

• Pumpkin purée adds body and a subtle natural sweetness

• Cocoa powder keeps the flavour rich and properly chocolatey

• Jaggery sweetens gently without any refined sugar

• Cinnamon brings the warm spice fall is known for

• Blending everything together makes it smooth and creamy in seconds

How to Make Pumpkin Hot Chocolate (Overview)

This comes together in 2 simple steps:

1. Blend

Blend the pumpkin purée, cocoa powder, non-dairy chocolate milk, jaggery, and cinnamon until smooth.

2. Warm and Serve

Pour into a mug and warm on the stovetop or in the microwave, then top as desired.

Tips for Best Results

• Use cooked and fully cooled pumpkin purée, so it blends smoothly without a raw taste coming through

• Warm gently rather than boiling, so the flavours stay balanced

• Top with a scoop of vegan ice cream or whipped coconut cream for an extra indulgent finish

• Adjust the jaggery to taste depending on how sweet your chocolate milk already is

Pumpkin Hot Chocolate

Prep Time: 5 minutes Cook Time: 2–3 minutes Total Time: about 8 minutes Servings: 1–2

Ingredients

1 cup cooked and cooled pumpkin purée

2 tbsp cocoa powder

3/4 cup non-dairy chocolate milk (almond or oat work great)

2 tbsp jaggery, or sweetener of choice

1/2 tsp cinnamon

Vegan ice cream or whipped coconut cream, to top, optional

Instructions

1. Add the pumpkin purée, cocoa powder, chocolate milk, jaggery, and cinnamon to a blender.

2. Blend until smooth and creamy.

3. Pour into a mug and microwave to your preferred warmth, or heat gently on the stovetop.

4. Top with a scoop of vegan ice cream or whipped coconut cream, if using, and serve immediately.

Notes

• Any non-dairy chocolate milk works here, almond and oat are both great optionsCheck out out nut milk 101 to make any nut milk from scratch

• Can always replace Jaggery with a zero calorie sweetener