There is absolutely no shame in the pumpkin spice game—so when food writer and host Marisel Salazar told us she wanted to create a simple recipe combining fall’s most classic flavor with the delicious spice of Mexican hot chocolate? We couldn’t resist. Here, Marisel shares how to recreate the delectable treat on your own (because if we can’t go out and experience fall, we might as well bring the fall flavor in to us). Happy pumpkin spice-ing!
SPONSORED BY / EQUILIBRIA
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Pumpkin Spice Mexican Hot Chocolate
- Pumpkin Spiced Hot Chocolate
- 4 cups plant-based or dairy milk
- 1 bar Ibarra Mexican chocolate
- 1 tsp pumpkin pie spices (mix below)
- ½ cup to 1 can unsweetened pureed pumpkin
- 1 tsp vanilla extract
- Whipped cream (optional)
- Cinnamon Sugar Rim
- 1 cup caramel sauce
- ⅓ cup cinnamon sugar
- In a saucepan or pot over medium-high heat, whisk together milk, pumpkin spices, and chocolate. Use a wooden spoon to break up chocolate and whisk until combined. Set heat to the lowest setting and stir frequently, about 3-5 minutes. Add pumpkin and vanilla and whisk until blended. The mixture should be smooth, glossy, and thick. If you prefer thinner hot chocolate, add more milk and whisk. Keep warm.
- To make the cinnamon sugar rim, pour caramel sauce into a low bowl. Gently dip mug rim into caramel. In a separate bowl, pour an even mixture of cinnamon sugar (you can make your own or buy). Dip caramel coated mug rim into cinnamon sugar until caramel is thoroughly coated.
- When ready to serve, pour hot chocolate into mugs and top with whipped cream. Sprinkle on additional pumpkin pie spice if desired. Enjoy.
- If you are unable to buy Mexican chocolate like Ibarra (which is normally sweetened) you can use (1) 3.5 oz bar 70% or higher dark chocolate and add sweetener to taste.
- Adjust the amount of pureed pumpkin to your liking.
- You can use store-bought pumpkin pie spice, or make your own by combining 4 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground allspice, and 1/2 teaspoon ground cloves. Store in a tightly sealed jar.