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!)
- 4 cup (946 mL) soy milk (or whichever milk you like best)
- 1 cup (240 g) pumpkin puree
- ¼ cup (30 g) cocoa powder
- ¼ cup (50 g) brown sugar
- ½ tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 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.
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.