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Pumpkin Gingerbread Hot Cocoa

This Pumpkin Gingerbread Hot Cocoa recipe is a rich and decadent drink to enjoy the holidays, without tons of added fat and sugar.

Pumpkin Gingerbread Hot Cocoa

Is there a better way to procrastinate for finals than by cooking? Answer: no. Because my statistics final, the one and only grade in the whole course, is today, and I think this hot cocoa was the survival mechanism of my subconscious to fill the void left after hours of having my nose in a statistics book. Regularly scheduled bubbly Sarah will return in approximately 10 hours. Until then we’ve got slightly jittery Sarah who gets up and paces and makes Pumpkin Gingerbread Hot Cocoa to remind herself that there’s more to life than statistics.

But I digress. This cocoa is good. When I first hopped on the interwebs to investigate how people generally make hot cocoa, I was surprised to find loads of sweetened condensed milk and heavy cream. No thank you! This recipe incorporates in a whole cup of pumpkin puree, which lends a decadent richness that fills you with the cozies all the way to your toes! Less fat, more fiber, more cozy…today, we’re crushing it. (+ you can even take them to-go…i.e. bring them with you to that statistics final…with these Dixie® To Go cups!)

Looking for more ways to use pumpkin this fall? This post is a part of the Virtual Pumpkin Party that is storming the internet with pumpkin today! Find all the recipes on Sara’s and Aimee’s blogs.

Pumpkin Gingerbread Hot CocoaPumpkin Gingerbread Hot CocoaPumpkin Gingerbread Hot Cocoa

Pumpkin Gingerbread Hot Cocoa
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Pumpkin Gingerbread Hot Cocoa

This Pumpkin Gingerbread Hot Cocoa is a rich and decadent drink to enjoy the holidays, without tons of added fat and sugar.
Course Beverages (Non-Alcoholic), Desserts
Diet Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion Christmas, Halloween, Thanksgiving
Time 15 minutes or less
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 201 kcal
Author Live Eat Learn

Ingredients

  • 4 cup soy milk 946 mL, or whichever milk you like best
  • 1 cup pumpkin puree 240 g
  • 1/4 cup cocoa powder 30 g
  • 1/4 cup brown sugar 50 g
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger

Instructions

  1. Combine all ingredients over medium heat in a large saucepan. Bring to a low simmer, whisking often, until everything is smooth and dissolved. Serve hot, optionally topped with whipped cream and gingerbread cookies.
Nutrition Facts
Pumpkin Gingerbread Hot Cocoa
Amount Per Serving (1 serving)
Calories 201 Calories from Fat 47
% Daily Value*
Total Fat 5.2g 8%
Sodium 132mg 6%
Total Carbohydrates 32.5g 11%
Dietary Fiber 5.1g 20%
Protein 9.7g 19%
* Percent Daily Values are based on a 2000 calorie diet.

Helpful products for this Gingerbread Hot Cocoa


This post contains affiliate links, which means if you buy something from that link I may earn a commission, at no extra cost to you. Thanks for supporting Live Eat Learn and for making these recipes possible!

This post was sponsored by Dixie® To Go, which allows you to enjoy your favorite hot beverage confidently. With no effort, no clean up, no worries, you’ll have more time to focus on things that matter. I was selected for this paid opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

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Comments (8)

  1. This is the best idea ever! And so cute with the gingerbread! I will definitely be making this soon. Happy #virtualpumpkinparty! xoxo

    1. Sarah says:

      Thanks, Kelsey!! And your fondue pumpkin is so dang clever! Love looking through all of these VPP recipes!! 🙂

  2. procrasti-baking is the best anyways! at this point, i think you should be done with your final (not quite sure when you posted/the time difference between california and the netherlands), but if you are, congrats!! you deserve all the pumpkin gingerbread hot cocoa in the world (: and i love how you added gingerbread men; they’re so cute!

    1. Sarah says:

      Hahaha aw thanks Heather! Yesss it’s OVER **sweet relief!**. But the procrati-baking definitely played a huge role in preserving my sanity + giving me all the brain power in the world (in the form of chocolate and gingerbread cookies). I think I’ll procrasti-bake more often 🙂

  3. Pumpkin AND gingerbread in one hot cocoa!? Sign me up!!

    1. Sarah says:

      Why stop with one fall flavor when you can have them ALL? 🙂 And I loved the looks of your pumpkin hummus!!

  4. Karly says:

    Okay, this is so adorable. And it’s like the jackpot of all fall/winter flavors! Love everything about this– cannot wait to try it out!

    1. Sarah says:

      Thanks so much, Karly!! I couldn’t decide between gingerbread and pumpkin and then I realized…what the heck is this season about if not for having the very best of EVERYTHING? 😀

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