Healthy Pumpkin Spice Hot Chocolate
Yields: 2 servings
This fun flavor twist on classic hot chocolate is perfect for cool autumn mornings! It’s full of rich chocolate flavor and cozy spices. This recipe is easily doubled or tripled to serve more, too!
  1. Add all of the ingredients to a small pot, and whisk until the cocoa powder is fully dissolved. Place the pot over medium-low heat, stirring frequently, until the milk is thoroughly warmed through (about 2-3 minutes). Pour into two mugs and serve immediately.
Notes: Any milk will work in place of the unsweetened cashew milk. (I prefer it because it has a much thicker texture than almond milk or nonfat milk, closer to that of light cream or whole milk.)

I actually recommend against using Dutched or special dark cocoa powder in this recipe. Both of those have a more muted flavor that isn’t nearly as rich as regular unsweetened cocoa powder.

As written, this hot chocolate has a prominent chocolate flavor, and it’s very hard to detect the pumpkin. If you prefer a stronger pumpkin flavor, reduce the cocoa powder to 2-3 teaspoons instead.

I actually prefer a stronger spice flavor, so I typically use almost double the amount of each of the three spices!

Any sweetener may be substituted for the liquid stevia. (Although it’s one of my favorite ingredients! I buy it online here because that’s the best price I’ve found, and you’ll use it in all of these recipes of mine, too!) Adjust the amount of your preferred sweetener to suit your tastes.

{gluten-free, vegan, clean eating, low fat, paleo, sugar free, low carb}
Recipe by Amy's Healthy Baking at