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!)
Ingredients
- 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
Instructions
- 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 Information
This post was sponsored by Dixie® To Go!
Kelsey @ Appeasing a Food Geek says
This is the best idea ever! And so cute with the gingerbread! I will definitely be making this soon. Happy #virtualpumpkinparty! xoxo
Sarah says
Thanks, Kelsey!! And your fondue pumpkin is so dang clever! Love looking through all of these VPP recipes!! 🙂
heather (delicious not gorgeous) says
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!
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 🙂
Sarah | Well and Full says
Pumpkin AND gingerbread in one hot cocoa!? Sign me up!!
Sarah says
Why stop with one fall flavor when you can have them ALL? 🙂 And I loved the looks of your pumpkin hummus!!
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!
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? 😀