Vegan Pumpkin Spice Hot Chocolate
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ยฝ cup pumpkin puree ((125ml))
- 2ยฝ tbsp cacao powder
- 3 cups almond milk ((700ml)(another plant based works too))
- 1 tsp pumpkin spice mix ()listed in post above)
- 1 tsp vanilla
- sweetener of your choice to taste (coconut sugar, maple syrup, agave)
- Optional vegan whipped cream (see notes, for link)
Method
- In a small saucepan on medium heat, pour in the almond milk.
- Grab a whisk and proceed to stir in the pumpkin puree, cacao powder, pumpkin spice, vanilla and sweetener, bring to the boil while still stirring the contents until it is evenly combined.
- Reduce the heat to medium/low and simmer for 5 minutes.
- Serve accordingly.