Pumpkin Spice Hot Chocolate (Dairy-free)
This pumpkin spice hot chocolate is a rich and creamy dairy-free hot chocolate recipe made with almond milk, cocoa powder, pumpkin puree and pumpkin spice. It is the perfect cozy autumn hot chocolate recipe that takes less than 5 minutes to make.
I love adding pumpkin spice to my recipes this time of year. From pumpkin spice white russians to pumpkin spice hummus to pumpkin oatmeal to paleo pumpkin banana bread, adding pumpkin spice adds cozy Fall vibes to each recipe.
Which is why I love adding it to my hot chocolate! This pumpkin spice hot chocolate recipe is the perfect balance between creamy chocolate and warm pumpkin spice flavors. It only takes a few minutes to make, which makes this an easy drink option this time of year.
Table of Contents
- What makes this recipe great
- Recipe Ingredients
- Additions/ Substitutions
- Step by step instructions (2 methods)
- Expert tips
- Recipe FAQs
- Other almond milk drinks you’ll love:
What makes this recipe great
- You only need 5 ingredients.
- It is dairy-free, which is great for those with dairy intolerances or allergies.
- It comes together in a matter of minutes.
- It can be made on the stove or in the microwave.
Recipe Ingredients
- Almond milk– make sure to use an almond milk without added flavors or sugars.
- Pumpkin puree– you can use canned pumpkin puree or homemade pumpkin puree.
- Cocoa powder– make sure there is no added sugar in your cocoa powder.
- Honey– this adds a nice natural sweetness to the hot chocolate.
- Pumpkin Spice– this spice is a wonderful combination of cinnamon and other warming spices.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of almond milk, you can use any non-dairy milk of your choice.
- Instead of honey, you can use maple syrup.
- Instead of pumpkin pie spice, you can use ground cinnamon, ginger, nutmeg, and cloves.
- You can add 1/4 teaspoon of espresso powder per mug for deeper chocolate flavor.
Step by step instructions (2 methods)
Stovetop method
Step 1: Put the almond milk, cocoa powder, pumpkin puree, pumpkin spice, and honey into a sauce pan.
Step 2: Bring to a boil and simmer for 4-5 minutes.
Step 3: Whisk the pumpkin spice hot chocolate until smooth.
Microwave method
Step 1: Add the almond milk, cocoa powder, honey, pumpkin puree and pumpkin spice to a microwave safe mug.
Step 2: Microwave each mug for 1 minute and then another 30 seconds. But don’t let it cook too long or else it will boil over.
Then grab your handheld milk frother.
Step 3: Mix the hot chocolate with a milk frother.
Step 4: The hot chocolate is done once it is mixed until smooth.
Expert tips
- For both the stovetop method and the microwave method, keep an eye on your hot chocolate to make sure it doesn’t boil over.
- Don’t microwave for more than one minute. And then after that, don’t microwave for more than 30 seconds at a time.
- Make sure you are using microwave safe mugs. If you aren’t then the mugs will get hot, while the hot chocolate will not.
Recipe FAQs
Marshmallows, cocoa powder, pumpkin spice, whipped cream.
Yes! Just replace the almond milk with regular milk at a 1:1: ratio.
To store: Pour any leftover hot chocolate into an airtight container and store in the fridge for 3-5 days.
To reheat: Pour the hot chocolate into a saucepan and reheat on medium heat, until warm.
Other almond milk drinks you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Pumpkin Spice Hot Chocolate (Dairy-free)
Ingredients
- 2 cups almond milk
- 2 Tablespoons pumpkin puree
- 2 Tablespoons unsweetened cocoa powder
- 2 Tablespoons honey
- 1/2 teaspoon pumpkin spice
Instructions
- Stovetop method: Put the almond milk, pumpkin puree, cocoa powder, honey, and pumpkin spice into a saucepan and heat over medium-high heat until the mixture starts to bubble. Reduce the heat to low, and let everything simmer for 4-5 minutes. Remove from heat, and whisk until all the clumps disappear. Pour the hot chocolate into 2 mugs and serve.
- Microwave method 2: Put half of the ingredients into a microwave safe mug, and the other half in another mug. Then heat one mug at a time for one minute in the microwave. Use a handheld milk frother and mix everything in the mug until it is well mixed and smooth. Then heat each mug for another 30 seconds. Keep a close eye on it to make sure it doesn't boil over.
Notes
- Instead of almond milk, you can use any non-dairy milk of your choice.
- Instead of honey, you can use maple syrup.
- Instead of pumpkin pie spice, you can use ground cinnamon, ginger, nutmeg, and cloves.
- You can add 1/4 teaspoon of espresso powder per mug for deeper chocolate flavor.
Nutrition
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