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Vegan Pumpkin Spice Hot Chocolate

Vegan pumpkin spice hot chocolate combines oat milk, real pumpkin, cocoa, and warm spices in a quick stovetop drink. Whisked until smooth and finished with melted semisweet chocolate, it turns out steaming and creamy without boiling.
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Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings: 2 servings
Course: Drink
Cuisine: American
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 2 cups oat milk unsweetened
  • 0.33 cup pumpkin puree canned
  • 2 tbsp cocoa powder unsweetened
  • 2 tbsp maple syrup
  • 0.5 tsp pumpkin pie spice
  • 0.13 tsp salt
  • 2 oz semisweet chocolate vegan, finely chopped
  • 0.5 tsp vanilla extract

Method
 

  1. In a small saucepan, whisk together the oat milk, pumpkin puree, cocoa powder, maple syrup, pumpkin pie spice, and salt until smooth.
  2. Set the saucepan over medium-low heat and cook for 4 to 5 minutes, whisking often, until steaming but not boiling.
  3. Add the chopped chocolate and whisk until fully melted and the hot chocolate is smooth, about 1 minute.
  4. Remove the saucepan from the heat.
  5. Stir in the vanilla extract.
  6. Divide the hot chocolate between two mugs.

Notes

Whisk frequently over medium-low heat and do not let the mixture boil for the smoothest texture. Refrigerate leftovers for up to 3 days; freezing is not recommended because the texture may separate. For a gluten-free option, use certified gluten-free oat milk and chocolate.