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Pumpkin spice hot cocoa | by Adventuress Heart
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Pumpkin spice hot cocoa

Pumpkin Spice Hot Cocoa


Pumpkin spice syrup

2 tablespoons pumpkin puree

1/2 cup granulated sugar

1 cup water

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/8 teaspoon ground ginger


Combine all ingredients in a small saucepan. Over low heat, bring to a simmer, stirring occasionally to keep the sugar from burning.

Simmer until the sugar is completely dissolved and the pumpkin is fully mixed into the syrup. Allow to cool for 10 minutes before transferring to an airtight container. Refrigerate and use within 3 weeks.


Now for the hot chocolate.


Melt good dark chocolate over a double boiler until smooth and lucious, remove from the heat and pour in full fat milk (or skim, your choice) and blend until it's still viscous (between heavy cream and pudding in consistency) Add a pinch of salt!


Add pumpkin spice syrup to your taste and top off with a nice big swirl of whipped cream (homemade and lightly sweetened)


Enjoy on these chilly autumn days!

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Taken on November 1, 2010