Spiced Pumpkin Cocoa is a nutrient-dense, whole food, homemade autumn hug in a mug. It’s made from real pumpkin puree, cacao powder, maple syrup, and lots of warming spices in a plant-based milk base. It’s a creamy, warming, and delicious hot beverage for cold autumn days and nights!
Now that October has arrived, I’m officially ready to begin preparing and sharing pumpkin recipes. I’m not quite ready for pumpkin in September, because if you’ve seen my social media, I love apple season. I make sure to give apple season it’s due before moving on to pumpkin season!
Forget the coffee shop or pre-packaged mixes - this Spiced Pumpkin Cocoa has more flavor and is more nutritious than anything you can get in any store. Healthy fats from the cacao, fiber from the pumpkin puree, and lots of antioxidants from the spices, pumpkin, and cacao. Mix it up any time you need a warm-up this season - after the pumpkin patch, after trick-or-treating, with weekend brunch! Any leftover cocoa can be stored in a jar in the fridge, and makes a great coffee creamer in the mornings!
Spiced Pumpkin Cocoa is a nutrient-dense, whole food, homemade autumn hug in a mug.
2 cups oat milk (see Note)
1/3 cup pumpkin puree
1/3 cup pure maple syrup
3 Tbsp. cacao powder
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground turmeric
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. sea salt
Note:
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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