Vegan Pumpkin Spice Hot Chocolate
by Iona Berry
If you haven't jumped on board the pumpkin spice hype this year, then get ready to get excited with this hot chocolate recipe. It's the perfect balance of sweet, indulgent and gently spiced.
This pumpkin spice vegan hot chocolate is a perfect balance of sweet, indulgent and gently spiced. The ultimate festive drink and is one of the only reasons I get excited that the evenings are getting darker earlier. This warming mug will be waiting for you after a long autumnal walk and is the perfect addition for a cosy night in. Don’t skip the extra cream on top, trust me, you won’t regret it.
Makes one large mug or two small
240g oat milk (I like to use a barista one which is extra creamy)
40g pumpkin puree (canned or homemade)
1 tbsp maple syrup (depending on how sweet you like it)
A few drops of vanilla extract
½ tsp pumpkin spice
A pinch of salt
85g vegan chocolate chips (I used 54% cocoa)
Soy whipped cream
A pinch of pumpkin spice
In a small saucepan put the oat milk, pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, cloves and a pinch of sea salt and whisk until smooth.
Turn the heat on the stove to medium and whisk the ingredients until you see bubbles forming around the edges of the pan. Turn the heat down to low and then add your chocolate chips. Continue to whisk until all of the chocolate has melted and the sauce has thickened.
Pour into your mug of choice leaving a little gap at the top for your whipped cream. Sprinkle with extra pumpkin spice and enjoy this festive treat!
By Iona Berry
Iona is our Development Chef, aka our go-to girl for developing, testing and tasting delicious dishes for you to all enjoy at home. When she’s not in the kitchen, you’ll find her either running or cycling, or trying out food markets and new restaurants around London. Continuous market research it would seem.