Ingredients
Scale
- 2 cups of almond milk or any plant-based milk of your choice
- 1/4 cup of pure maple syrup or agave nectar
- 1/4 cup of unsweetened cocoa powder
- 1/2 teaspoon of pumpkin spice blend (cinnamon, nutmeg, ginger, cloves)
- 1 teaspoon vanilla extract
- Optional toppings: coconut whipped cream, vegan marshmallows, extra cinnamon
Instructions
- Pour 2 cups of almond milk into a saucepan over medium heat and warm gently, stirring occasionally.
- Whisk in 1/4 cup of cocoa powder and 1/2 teaspoon of pumpkin spice until smooth.
- Add 1/4 cup of maple syrup and 1 teaspoon of vanilla extract, stirring to combine.
- Serve in mugs and garnish with coconut whipped cream, cinnamon, or vegan marshmallows.
Notes
- Store leftover hot chocolate in an airtight container in the refrigerator for up to 24 hours.
- To reheat, gently warm on the stovetop or microwave, stirring well.
- For a richer flavor, consider adding pureed pumpkin while heating the milk.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 210 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg