Pumpkin Hot Chocolate Food

PUMPKIN SPICE HOT CHOCOLATE

Steps:

• In a medium bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Refrigerate until serving., In a 6-qt. stockpot, heat milk, cream, cinnamon sticks, pie spice and orange zest over medium heat until bubbles form around sides of pan., Whisk pumpkin, sugar and baking chips into milk mixture until blended. Remove from heat; stir in vanilla. Discard cinnamon sticks. Pour into mugs; top with whipped cream. Sprinkle with additional pumpkin pie spice. Serve immediately.

THICK AND CREAMY PUMPKIN HOT CHOCOLATE

Steps:

• Into a medium sized saucepan add the pumpkin puree, coconut sugar, cocoa powder and vanilla extract. Slowly add in the milk, whisking as you go.
• Turn the heat to low and stir frequently until the mixture is smooth and there are no lumps of cocoa powder remaining.
• Bring the mixture to a gentle simmer, continuing to stir occasionally so that nothing sticks.
• Once the mixture is smooth and has reached the desired temperature, remove from the heat and ladle into mugs. Top with whipped cream, a sprinkle of cinnamon or some actual sprinkles.

PUMPKIN-SPICED HOT CHOCOLATE

Steps:

• In a large saucepan, whisk milk, baking chips and cream over medium heat until smooth and creamy (do not boil). Remove from heat. Whisk in pumpkin, cinnamon, vanilla and ginger.
• Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Top servings with whipped cream; sprinkle with cinnamon.

PUMPKIN SPICE HOT CHOCOLATE

Steps:

• Whisk milk, cream, chocolate chips, and cocoa powder together in a saucepan over medium heat until chocolate chips are melted and hot chocolate is smooth, 3 to 5 minutes. Stir in pumpkin puree and pumpkin pie spice until fully incorporated.
• Pour hot chocolate into 2 mugs. Top with whipped cream; sprinkle cinnamon and nutmeg over whipped cream.

CREAMY PUMPKIN HOT CHOCOLATE (VEGAN)

Steps:

• STOVETOP: Whisk all the ingredients together and heat gently.
• MICROWAVE: Put the pumpkin, cocoa powder, and spice in the bottom of the standard size mug first, mix together well. Pour on the vanilla ricemilk on until almost full then mix together, nuke it until hot. (Double recipe if using an extra tall or wide mug.).