Pumpkin Spice Hot Chocolate without Pumpkin Puree

Enjoy an easy Pumpkin Spice Hot Chocolate without Pumpkin Puree, made with rich chocolate, fall spices, and creamy milk!

Prep Time 5

Cook Time 5

Total Time 10

Servings cups

Calories 433kcal

Author Samantha Pickthall

Ingredients

Hot Chocolate

1/2 cup semi-sweet chocolate chips or dark chocolate chips
1 Tbsp light brown sugar
1 tsp pumpkin pie spice, homemade or store-bought
2 cups whole milk, or milk of choice

Toppings

marshmallows, large or mini
Pumpkin pie spice, to dust

US Customary - Metric

Instructions

Combine Ingredients: In a medium-sized saucepan, add the chocolate chips, brown sugar, pumpkin pie spice, and milk.
Heat Mixture: Place the saucepan over medium-high heat on the stovetop. Heat gently while whisking to ensure the chocolate chips melt evenly and do not stick to the bottom, about 3-4 minutes. Do not bring it to a boil or a simmer.
Remove from Heat: Once steam is visible off the surface, remove the saucepan from the heat.
Serve: Pour the hot chocolate into mugs and top with marshmallows and a dusting of pumpkin spice. Enjoy!

Notes

Store leftovers: Allow the hot chocolate to cool completely before transferring it to an airtight glass jar, such as a mason jar, or a sealed container. Store it in the refrigerator for 2-3 days.

Make it in advance: You can also prepare the hot chocolate ahead of time using the same storage method above.

Reheat: In a saucepan on the stovetop over low-medium heat. Be sure to whisk it well to recombine any ingredients that may have settled, heating it up to your preferred temperature.

Nutrition