Pumpkin Spice Hot Cocoa

 

Somewhere up in my attic there's a perfectly good coffee maker collecting dust. I admit to never having made a cup of coffee in my life, and while I'm sure I could figure it out, I don't bother. When I have guests over, I make them go get their own cup of coffee. That's right - hostess of the year right here, folks!

I've never been a real coffee drinker. I enjoy the flavor of coffee, but the idea of drinking a big mug of it several times a day just doesn't really appeal to me. I'd rather just have tea or hot cocoa...

Lately, though, I've formed an addiction to these stupid Pumpkin Spice Lattes from Starbucks. I'm not proud of it, but what can I do? I had a taste and it was goooood.

Still, I'm not whipping up some espresso or a cup o' joe anytime soon, so if I don't want to go broke getting jacked up on lattes then I need to figure out an alternative. In comes hot cocoa. Simple to make, satisfying, plays well with pumpkin and spice - this is my ideal autumn drink! Not that I won't be enjoying a Pumpkin Latte now and then (read: several times a week), but variety is the spice of life! Har har...

Pumpkin Spice Hot Cocoa

2 servings

2 Tbsp pumpkin puree

2 Tbsp unsweetened cocoa powder (I prefer dutch process in this)

2 Tbsp sugar

1/2 tsp pumpkin pie spice, plus extra for sprinkling

2 cups milk
Fresh whipped cream (optional)

1. In a small bowl, whisk together the cocoa powder, sugar and pumpkin pie spice. Set aside. 

2. In a small saucepan, scald the milk over medium high heat (just until bubbles form around the edges.) Do not boil. Set aside and keep warm.

3. In another small saucepan, add the pumpkin and cook over medium heat for about 30 seconds, whisking constantly, just to cook out a little of the raw pumpkin flavor. Dump in the cocoa mixture, whisking to combine (it will be clumpy.) Add the warm milk and continue to cook over medium heat until hot and well mixed. Pour into serving glasses, top with whipped cream and additional pumpkin spice, if desired.