Spiced Pumpkin Hot Chocolate
A warm, velvety hot chocolate infused with pumpkin purée, cinnamon, and a pinch of nutmeg. Rich and smooth in flavor.
- Time
- 15 min
- Serving
- 227 kcal
- Ingredients
- ≈ $0.43
- Protein
- 10 g
Ingredients
- 1 Milk 2.5%pack 930 ml ≈ $0.88 250 ml
- 2 Pumpkinpack 1 kg ≈ $2.80 70 g
- 3 Cocoa powder 8 g
- 4 Sugar 12 g
- 5 Cinnamon 1 g
- 6 Nutmeg 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Tips
- Why it works
- Cut the pumpkin into small cubes so it cooks evenly in 8–10 minutes and doesn't burn on the bottom of the pot. If you cut it large, it stays raw inside.
- Substitutions
- Replace the sugar with brown sugar 1:1 for a caramel flavor. Instead of nutmeg, add a pinch of cardamom. The aroma is similar but brighter.
- Common mistakes
- If the drink is too thin, the pumpkin was overcooked or you added too much milk. Check the consistency after blending. The puree should be thick.
- Storing and reheating
- Keep in the fridge for no more than 2 days. Reheat in a water bath, adding 20 ml of milk so it doesn't thicken. Don't freeze, the pumpkin flavor will spoil.
- Serve with
- Serve with toasted nuts or croutons for a crunchy contrast. Good with tea after lunch or as a dessert on a festive table.
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