I know some people are against adding pumpkin spice to everything in the fall, but I am definitely not one of those people. Each year when October rolls around, I go completely nuts with the pumpkin goodies! Pumpkin candles and pumpkin spice Oreos–which are totally vegan by the way–are right up my alley. Call me basic, but there’s just nothing better than that warm spicy scent in the fall.
Obviously, the classic example of pumpkin spice is in the form of pumpkin spice lattes, but these unfortunately cannot be made vegan at Starbucks. I was a little sad to find out that the sauce they use contains dairy, considering that I used to really enjoy a good PSL. I thought about making a homemade version, but since I don’t usually drink coffee anyways, I thought, “Why not turn it into a hot chocolate instead?” So, I whipped out the cocoa powder and the pumpkin puree, and that’s exactly what I did!
Dairy Free Pumpkin Spice Hot Cocoa
Everybody loves pumpkin spice, and everybody loves hot cocoa, so why not put the two together? This delicious dairy-free drink is perfect for warming up on a cold winter day.
- 2 cups soy milk unsweetened original
- 1/3 cup canned pumpkin puree
- 2 tbsp cocoa powder unsweetened
- 2 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
Add milk, pumpkin, cocoa, maple syrup, vanilla, cinnamon, and nutmeg to a small saucepan and whisk to combine.
Place over medium heat and bring to a boil, while continuing to whisk occasionally.
Reduce heat to low and allow to simmer for 4-5 minutes.
Remove from heat and transfer to 2 mugs. Top with your favorite toppings, like coconut whipped cream, vegan marshmallows, dairy-free chocolate chips, or a sprinkle of cinnamon!
Soy milk can be replaced with any non-dairy milk of choice, but almond or other nut milks will not produce as creamy of a result