Pumpkin spice hot chocolate

Name: Pumpkin spice hot chocolate
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 500 ml whole milk; 50 g dark chocolate (70% cocoa), finely chopped, plus extra to serve; 2 tbsp America's Finest Solid Pack Pumpkin; ¼ tsp ground cinnamon; ¼ tsp ground ginger; ¼ tsp ground nutmeg; 2 tsp light muscovado sugar; Whipped or squirty cream, to serve (optional)

The secret of this autumnal classic is in the spicing. The pumpkin purée makes the hot chocolate luxuriously silky, but omit it if you wish.

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Vegetarian

Serves2
CourseDrink
Prepare10 mins
Cook5 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500ml whole milk
50g dark chocolate (70% cocoa), finely chopped, plus extra to serve
2 tbsp America's Finest Solid Pack Pumpkin
¼ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
2 tsp light muscovado sugar
Whipped or squirty cream, to serve (optional)

Place all the ingredients in a medium saucepan, add a pinch of salt and heat gently, stirring until steaming and evenly combined.
Whisk with a balloon whisk until smooth and frothy.
Pour into 2 mugs and top with the cream, if using, and an extra sprinkling of chopped chocolate.

Cook’s tip

For a dairy-free version, this works brilliantly with barista-style oat drink (and a plant-based alternative to the whipped cream). You could turn the hot chocolate into a mocha by adding a shot of espresso.

Typical values per serving when made using specific products in recipe