Pumpkin Hot Chocolate

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This cozy pumpkin hot chocolate is made with real pumpkin, warm spices, and two kinds of chocolate for the creamiest fall drink ever. It’s simple to make, rich, and perfect for gatherings, outdoor movie nights, or a quiet cozy morning at home.

Prep Time2

Cook Time8

Total Time10

Course: Drinks

Cuisine: American

Servings: people

Author: Eden

Cost: $15

Ingredients

2 cups heavy cream
2 cups milk 2% is fine
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
3/4 cup canned pumpkin
2 tsp pumpkin pie spice
1/2 tsp salt

Instructions

In a large saucepan, add the milk and cream.
Heat over medium heat until the mixture is hot and steamy, but do not let it boil. Stir to prevent scalding on the bottom of the pan.
Once the milk and cream are hot, turn off the heat.
Add in the milk chocolate chips, dark chocolate chips, canned pumpkin puree, pumpkin pie spice, and salt.
Let the mixture sit for about 1 minute to allow the chocolate to melt.
Using a whisk, stir the mixture until all the chocolate is fully melted and everything is smooth and creamy.
Make sure there are no lumps of pumpkin or chocolate left — it should be silky.
If you're not serving right away, cover the pot with a lid to keep it warm and to prevent a skin from forming on top.
You can also keep it warm in a slow cooker on the “warm” setting for parties or gatherings.
Before serving, give the hot chocolate another good whisk to make sure it’s perfectly smooth.
If needed, gently reheat over low heat until it’s hot again (but not boiling).

Notes

This pumpkin hot chocolate is super rich and decadent, so a ½ cup serving is perfect. It feels like a cozy dessert in a mug without being too heavy — especially when topped with whipped cream or a marshmallow.
Make it ahead: You can make this a few hours in advance and keep it warm in a slow cooker or covered on the stove. Just whisk before serving.
Adjust sweetness & richness: For a less sweet and lighter version, use only milk and skip the cream. For a creamier and sweeter version, use a mix of milk and cream or more milk chocolate.
Dairy-free option: Swap the milk and cream for oat milk or almond milk and use dairy-free chocolate chips.
Toppings: Whipped cream, homemade marshmallows, chocolate shavings, or a sprinkle of pumpkin pie spice make it extra special.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove, whisking well.

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