My Pumpkin Hot Chocolate with Homemade Almond/Coconut Milk is an easy to make dairy-free fall dessert. Chill it in the fridge, and it becomes a creamy pumpkin mousse.
One of the many wonderful things I love about this time of year are the vibrant colors and flavors that come with it. Pumpkin, cinnamon and chocolate are my favorite ingredients of the season that I like to incorporate in my recipes.
So today I want to bring the taste of fall to your table with 2 different easy recipes. First I’ll be showing you how to make a homemade almond/coconut milk, and with this delicious milk, we will be making a spicy Pumpkin Hot Chocolate that you can also chill in the fridge and serve as a mousse for a true taste of fall.
Be sure to watch the video above and grab the written recipe below.
Enjoy and happy holidays!
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Pumpkin Hot Chocolate with Homemade Almond/Coconut Milk
- ½ cup almonds
- ½ cup unsweetened shredded coconut
- 2 cups hot water
- pinch fine Himalayan salt
- ½ teaspoon vanilla extract
- 3 tablespoons pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- pinch ground nutmeg
- 2 tablespoons maple syrup, or other sweetener*
- ⅓ cup (56g or 2oz) 100% dark chocolate, chopped
- Begin by making the almond/coconut milk. Add to a blender the almonds, coconut, hot water, salt and vanilla. Let it rest for about 10 minutes, then blend on high for 30 seconds. Using a strainer or cheese cloth, strain the milk into a saucepan. Discard the pulp.
- In the saucepan mix into the milk the pumpkin, cinnamon, ginger, nutmeg, and maple syrup. Bring the mixture to a light boil over medium heat, stirring occasionally to dissolve the spices and combine the ingredients. At this point you can enjoy the hot pumpkin milk (which is delicious) or continue to the next step and add the chocolate.
- Once the milk comes to a light boil, turn off the heat and stir in the chocolate until its all melted into the milk. Serve immediately, or add the hot milk into serving dishes to enjoy as a chocolate pumpkin mousse. Allow it to come to room temperature then chill in the fridge until firm (about 2 hours).**