Description
Pumpkin and pumpkin pie spice blended with chopped chocolate, heavy cream, along with vanilla and a touch of espresso powder, take this French Hot Chocolate to a new level.
Ingredients
- 6 Tablespoons Pumpkin Puree
- 2 teaspoons Pumpkin Pie Spice
- 2 Tablespoons Sugar
- 1-½ cup Milk (I Recommend Whole Milk)
- ½ cups Heavy Cream Or Heavy Whipping Cream
- ½ teaspoons Espresso Powder (coffee Granules Can Also Be Used)
- 1 Tablespoon Vanilla Extract
- 1 cup Bittersweet (or Dark) Chocolate, Finely Chopped
Preparation
In a medium-sized saucepan (no smaller than 1 quart) set over medium heat, cook pumpkin and pumpkin pie spice for 2 minutes, whisking constantly. Add sugar and stir until it forms a thick syrup, about 30 seconds.
Whisk in milk, heavy cream, espresso powder, and vanilla. Cook, stirring occasionally, over medium-high heat until very warm (not boiling hot but definitely not lukewarm), about 7 minutes or so.
Remove pan from heat and add chopped chocolate, whisking until completely melted. (If chocolate is not melting all the way, put pan back on burner and whisk mixture until chocolate is thoroughly melted.)
Ladle into mugs and serve with desired toppings. Whipped cream with chocolate shavings is extremely tasty.
Note: If you can get it, I highly recommend using Trader Joe’s 72% dark chocolate bar (bittersweet) or their dark chocolate bar (I get the pound plus bars—so good for baking!).
