Pumpkin Hot Chocolate with Homemade Almond/Coconut Milk
Learn how to make almond/coconut milk to make a dairy-free Pumpkin Hot Chocolate that you can also chill in the fridge and serve as a mousse (Vegan, Paleo).
Prep Time10 mins
Total Time10 mins
Servings: 2 cups
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).**
*This recipe is not very sweet and I recommend you add more sweetener to your taste, especially if you serve it as a mousse for dessert.
**This recipe makes 2 cups of hot chocolate, or about 4 servings of the mousse.
Calories: 666kcal | Carbohydrates: 54g | Protein: 13g | Fat: 46g | Saturated Fat: 23g | Fiber: 16g