Pumpkin Coconut Hot Chocolate Recipe for Cozy Fall Nights

Is it even cool enough for this cozy drink yet?

I planned ahead so I’d still have recipes to share once the baby arrives, and this was actually meant for Thirsty Thursday a couple weeks ago — when it was still about 90 degrees here. I’m not usually one for hot drinks, and I certainly didn’t want one while still sweating in October. Still: pumpkin hot chocolate. Coconut pumpkin hot chocolate? Yes, please.

Now that the mornings have finally cooled down enough to be crisp, I even drank hot coffee yesterday — which is unusual for me since I usually stay loyal to iced coffee year-round. But this drink is worth warming up for.

The hot chocolate is built on a pumpkin pie syrup I’ll be using in my Friendsgiving spread soon. The syrup is versatile and so flavorful. The hot chocolate itself is adapted from a slow-cooker coconut hot chocolate recipe, but I made it on the stove so you don’t need an entire slow cooker full.

This is the kind of recipe that shines on Halloween, at holiday gatherings, or during a cozy weekend game day. You can keep it warm on the stove over low heat for a few hours and reheat gently before serving. It’s extremely rich and decadent.

Think sipping chocolate rather than the lighter hot cocoa — intensely chocolatey and dessert-like, so a small mug is usually enough. It’s basically a liquid dessert; you may not even need anything else after this.

The base uses full-fat coconut milk for creaminess, and you can boost the coconut profile with a touch of coconut extract. Top each cup with whipped cream — coconut whipped cream if you like — and sprinkle with toasted flaked coconut for extra texture and flavor.

The coconut complements the pumpkin beautifully, creating a new favorite flavor pairing.

Pumpkin Coconut Hot Chocolate

Yield:

4
serves 2 to 4, is easily multiplied

Total Time:
15 mins

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Ingredients

• 1 13 ounce can full-fat coconut milk
• 4 ounces high-quality semi-sweet chocolate, chopped
• 3 to 4 tablespoons pumpkin pie syrup
• 2 tablespoons dutch process cocoa powder
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract
• 1/4 teaspoon coconut extract (optional)
• whipped cream or coconut whipped cream for topping
• flaked coconut for topping

Pumpkin Pie Syrup

• 1 cup sugar
• 1 cup water
• 1/3 cup pumpkin puree
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract

Instructions

• Heat the coconut milk, chopped chocolate, pumpkin syrup, cocoa powder, and salt in a saucepan over medium-low heat. Whisk until combined and simmer gently until warm and slightly thickened. Remove from heat and stir in vanilla and coconut extracts.
• Ladle into mugs and top with whipped cream and toasted flaked coconut.

Pumpkin Pie Syrup

• Combine sugar, water, pumpkin puree, and pumpkin pie spice in a saucepan over medium-low heat. Whisk until the sugar dissolves and bring to a simmer. Remove from heat, cool slightly, then stir in vanilla. Strain through a fine-mesh sieve to achieve a smooth syrup. Store in a sealed container in the fridge for up to one week.

Course:
Dessert, Drinks

Cuisine:
American

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