As the weather cools down, warm yourself up with a comforting cup of vegan pumpkin hot chocolate. Loaded with pumpkin, chocolate, and a hint of warming spices, it’s a perfect drink for those crisp fall evenings.
Cooler days and longer nights. Oversized sweaters, knit scarves, and worn-in riding boots. Brisk afternoon walks in the fragrant air and cozy evenings spent curled up on the couch with a good book and a mug of hot chocolate. All.things.fall.
Admit it, I just made you feel all warm and fuzzy inside. Maybe even a little wistful? For comfort; for stillness; for peace. We spend so much of our lives being busy, busy, busy, that it feels nice to have even nature tell us to stop and smell the flowers… or cozy up and sip the cocoa, as it were…
I asked you guys yesterday whether you’d prefer to see hot chocolate or a smoothie on the blog today, and hot chocolate won by a landslide. I guess I’m the only one sipping on ice cold smoothies while wearing a hoodie and mitts? Throwing a fireplace in the mix when things get really chilly? 😉
Either way, I’m more than happy to share this recipe with you, especially since it gives me an excuse to cozy up on the couch and relax. It’s been kind of a long and hectic week, which is why I’m currently buried under a pile of blankets with a mug of hot chocolate within arm’s reach and Disney’s Aristocats playing in the background. Nostalgia at it’s finest.
But back to the hot chocolate… This one just so happens to be dairy-free and refined sugar-free, but you’d never know it unless I told you… which I just did 😉 The base is a creamy vanilla almond milk, spiked with pumpkin puree, maple syrup, cocoa powder, and warming spices. That’s it! No shady ingredients, thickening agents, or spoonfuls of sugar. Just wholesome foods you can feel good about eating. Or drinking, in this case.
So grab some blankets and your favourite book/movie and take some time to relax. To breathe. To refocus. What needs to get done will get done, even if you take 20 minutes off to cozy up to a mug of vegan pumpkin hot chocolate… topped with a healthy dollop of coconut whipped cream, naturally.
- 2 cups unsweetened vanilla almond milk
- 1/3 cup canned pumpkin puree
- 2 Tbsp. unsweetened cocoa powder
- 2 Tbsp. maple syrup
- 1/2 tsp. ground cinnamon
- dash of nutmeg
- dash of cloves
- coconut whipped cream (I love this tutorial)
- In a small saucepan over medium heat, whisk together almond milk, pumpkin puree, cocoa powder, maple syrup, and spices. Bring to a boil and continue stirring to ensure that everything is well-combined. Reduce heat to low and allow to simmer for about 5 minutes.
- Remove from heat and transfer to mugs. Top with vegan whipped cream or your favourite hot chocolate toppings.
Looking for a baked treat to enjoy alongside your drink? Try one of these!
Think Disney movies… What’s the first one that comes to mind?
Hot chocolate toppings: whipped cream or marshmallows?