This coconut pumpkin hot chocolate is a vegan pumpkin hot chocolate option because it is made without any animal products. But vegan or not, this is for you. For fall. For tasty, warm pumpkin goodness in a mug.
It may be the week of Thanksgiving but for us pumpkin lovers, pumpkin season never has to end. And there's nothing better than a cozy cup of hot chocolate to take away the winter chill.
And while I thought I was adventurous with my pumpkin white hot chocolate, I have opted to take a complete walk on the wild side with this one.
It’s perfect for autumn and pumpkin season, and for an even more delicious flavor pairing, I made this one with coconut milk.
I used canned coconut milk, not the carton kind. The canned coconut milk makes it super creamy, so I recommend that you give it a try.
To the coconut milk, I added in pumpkin puree, cocoa powder, and a little sugar and spices. It only takes about 10 minutes on the stove to simmer this hot cocoa and then you're ready to pour it into your favorite mug and garnish it with marshmallows or whipped cream. So delicious!
This is the perfect warm beverage to have with pumpkin pie, pumpkin loaf, or to sip on while binge-watching your favorite holiday movies.
Pro Tip
If you're entertaining, you can even double or triple the recipe and put it in your slow cooker to keep it warm for refills.
What Ingredients Do You Need For Coconut Pumpkin Hot Chocolate
- canned coconut milk
- pumpkin puree
- coconut sugar
- cocoa powder
- cinnamon
- nutmeg
How To Make Coconut Pumpkin Hot Chocolate
Start by pouring the coconut milk into a small saucepan. And add in the other ingredients.
I have found that refrigerating the can of coconut milk overnight the night before. This solidifies the fat more and, in my opinion, makes it creamier.
Allow the mix to simmer over low heat for about 10 minutes. Be sure to whisk occasionally to keep the pot from burning at the bottom.
If it is too thick for your liking, feel free to add a bit of your favorite milk or dairy-free alternative.
Remove from heat and allow to cool for a few minutes before serving.
Serve with mini marshmallows or whipped cream and enjoy!
Other Hot Chocolate Recipes:
Other Pumpkin Recipes:
- Pumpkin Torte Cake with Pumpkin Ganache
- Super Easy Pumpkin Cookies Recipe with Chocolate Chips
- Chocolate Layer Cake with Pumpkin Cheesecake Layer In the Center
- Pumpkin Cheesecake Trifle Mason Jars
- Pumpkin Waffles From Scratch
- Fluffy Moist Pumpkin Pancakes
Pumpkin Coconut Hot Chocolate {Vegan Hot Chocolate} Recipe
Equipment
Ingredients
- 1 - 13.5 oz can coconut milk
- ⅓ cup pumpkin puree
- ¼ cup coconut sugar
- 2 tablespoons cocoa powder
- ½ teaspoon cinnamon
Instructions
- Pour coconut milk into a small saucepan
- Add other ingredients.
- Simmer over low heat for about 10 minutes, whisking occasionally.
- Optional: Serve with mini marshmallows or whipped cream.
Notes
- If it is too thick for your liking, feel free to add a splash of your favorite milk or dairy-free alternative.
- Refrigerate can of coconut milk overnight, this solidifies the fat more and, in my opinion, makes it creamier.