Racion

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
Spiced Pumpkin Hot Chocolate

Ingredients

1
  1. 1 Milk 2.5%pack 930 ml ≈ $0.88 250 ml
  2. 2 Pumpkinpack 1 kg ≈ $2.80 70 g
  3. 3 Cocoa powder 8 g
  4. 4 Sugar 12 g
  5. 5 Cinnamon 1 g
  6. 6 Nutmeg 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

  1. Cut pumpkin2 into small cubes, cover with some milk1, and simmer for 8–10 minutes until tender.

  2. Blend the pumpkin2 and milk1 until completely smooth.

  3. Add the remaining milk1, cocoa powder, sugar, cinnamon, and nutmeg.

  4. Heat gently over low heat for 3–4 minutes, stirring constantly—do not let it boil.

  5. Pour into a mug and serve hot.

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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