This Pumpkin Gingerbread Hot Cocoa recipe is a rich and decadent drink to enjoy the holidays, without tons of added fat and sugar.
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 Gingerbread Hot Cocoa 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 soy milk 950 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
- 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!
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