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
15 mins
Pin Recipe
Leave a Review »
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.
Dessert, Drinks
American
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also share a photo on the Facebook page.
Thanks so much — I appreciate you!
Yesss — I’m in love.