Spiced Pumpkin Hot Cocoa
Makes 4 servings (if you halve the recipe, just use a little pinch of the nutmeg, ginger, and cloves.)
Ingredients
For the hot cocoa:
6 cups milk
1 cup canned pumpkin or pumpkin puree (not pumpkin pie filling)
4 tablespoons Dutch process cocoa
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
4 tablespoons maple syrup
For the whipped cream:
1/4 cup heavy cream any of the following for dusting on top: cinnamon, nutmeg, cloves, ginger, raw sugar
Directions
In a saucepan, whisk together the milk, pumpkin puree, cocoa, spices and syrup. Heat until steaming, and divide into all mugs.
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, or by hand using a wire whisk, whip the heavy cream.
Top the mugs of cocoa with spoonfuls of the whipped cream. Sprinkle on a little cinnamon, nutmeg, cloves, ginger and/or raw sugar if you like.
Ingredients
For the hot cocoa:
6 cups milk
1 cup canned pumpkin or pumpkin puree (not pumpkin pie filling)
4 tablespoons Dutch process cocoa
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
4 tablespoons maple syrup
For the whipped cream:
1/4 cup heavy cream any of the following for dusting on top: cinnamon, nutmeg, cloves, ginger, raw sugar
Directions
In a saucepan, whisk together the milk, pumpkin puree, cocoa, spices and syrup. Heat until steaming, and divide into all mugs.
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, or by hand using a wire whisk, whip the heavy cream.
Top the mugs of cocoa with spoonfuls of the whipped cream. Sprinkle on a little cinnamon, nutmeg, cloves, ginger and/or raw sugar if you like.
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