Pumpkin-Spiced Hot Chocolate

Pumpkin-Spiced Hot Chocolate

I’m not much for Halloween. I love the idea of little kids dressing up and the sense  of community when going door to door for candy. But, I just can’t handle the creepy stuff. I find it too… creepy. I always dreaded having to listen to all the scary stories that the teachers told at Halloween. I just couldn’t handle it and not much has changed since then. You definitely won’t catch this girl watching any horror movies. I wouldn’t be able to sleep for a year! I believe my parents would chalk it up to an over-active imagination. :)

That being said I think there’s plenty to be done without things going over the top with scariness. Today on Smithfield.com I’m sharing some simple ways to add Halloween touches, including this delicious Pumpkin-Spiced Hot Chocolate. I don’t know if I will ever be able to go back to regular old hot chocolate.

“After coming in from the cold this Pumpkin-Spiced Hot Chocolate is the perfect way to warm up, while the kids sort their candy. You can make it extra festive by tinting the whipped cream orange and maybe add some black or chocolate sprinkles. The flavour is mostly hot chocolate with just a hint of pumpkin and spice making it a great beverage for adults and children alike.”

Head over to Smithfield.com to get the recipe and tips.


Update: The post is no longer active on Smithfield. But, I don’t want you to miss out so here’s the recipe!

Pumpkin-Spiced Hot Chocolate
 
Makes: 4 servings
Ingredients
  • ⅓ cup unsweetened cocoa powder
  • ½ cup sugar
  • pinch salt
  • ⅓ cup very hot water
  • 3.5 cups milk
  • ½ teaspoon vanilla
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground ginger
  • ⅓ cup pumpkin puree
  • whipped cream tinted orange, for serving
Instructions
  1. Mix together cocoa powder, sugar and salt in a medium sized saucepan. Stir in water. Heat over medium heat until it comes to a simmer. Stirring constantly (so it does not scorch) allow to simmer two minutes.
  2. Pour in remaining ingredients and cook until heated through, stirring occasionally. Do not boil. Ladle into 4 mugs and top with whipped cream.
Notes
  1. You may use ¾ teaspoon pumpkin pie spice in place of spices.
  2. Strain through a fine mesh sieve or cheesecloth if you don’t want the spices building up at the bottom of the mug.