We enjoyed absolutely beautiful weather here in Kansas City this weekend, and it looks like it’ll continue for a little longer into the week. I’m loving it!
But despite how good the sunshine feels, fall is still here and warmer temperatures are not here to stay. What does that call for? A delicious, creamy hot beverage. Add some pumpkin, and we’re golden!
Note: I made this hot chocolate and brought it to an E.T. fall movie night, keeping it warm in a large crockpot. This recipe makes a large batch (using a full gallon of milk) so it’s perfect for a large group, but you can easily cut the recipe in half or thirds, etc for a smaller group!
Pumpkin Hot Chocolate *Yield: A little over a gallon
*Adapted from Dinners, Dishes, & Desserts
- 1 gallon milk (I used Kalona Super Natural whole milk to make it extra creamy – bonus: their milk is organic, non-homogenized, cream top, and from grass fed cows)
- 4 cups pure pumpkin puree
- 4 teaspoons pure vanilla extract
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg
- 16 oz semi-sweet chocolate chips (or chocolate bar, chopped)
- 1 cup brown sugar
- Pour milk into a large stock pot and place on stovetop over low heat, until warm. (Be sure to keep checking it, as you don’t want your milk to burn).
- Stir in pumpkin puree, cinnamon, nutmeg, vanilla and sugar. Whisk until smooth.
- Add chocolate and let melt for about 10 minutes, stirring frequently.
- To remove excess lumps, place hot chocolate through a blender (alternatively, you can pour the hot chocolate through a fine mesh strainer). I prefer the blender method, as it makes the hot chocolate nice and frothy!
Feel free to keep the mixture refrigerated in the stock pot and reheat as desired or keep the hot chocolate warm at a party by pouring it into a crock pot on low heat!