I make a Pumpkin Hot Chocolate with white chocolate, real canned pumpkin, and pumpkin spice that hinges on an unexpected pantry staple, and I’m sharing the secret.

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I wasn’t expecting much the first time I stirred white chocolate together with canned pumpkin puree, but it made me stop mid-sip. There’s a silky, slightly strange sweetness that feels like dessert and fall rolled into one, then it flips on you and becomes this deep, mellow thing you want to analyze.

People started calling it my Pumpkin Hot Chocolate and bugging me for the secret, like it’s some kitchen magic. I fiddle with it all the time, never the same twice, and honestly I like that—every mug tells a tiny different story, and you’ll probably find one you can’t forget.

Ingredients

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Whole milk: gives creamy body and mild sweetness, provides protein and calcium, low fiber.
Heavy cream: adds lush richness, lots of fat so very silky, not many nutrients besides calories.
White chocolate: brings sweet vanilla notes and creamy texture, high sugar and fat, low protein.
Pumpkin puree: adds autumn flavor, fiber, vitamin A and beta carotene, subtly sweet, healthy touch.
Pumpkin pie spice: warm spices like cinnamon, nutmeg, cloves, big flavor from tiny amount, almost calorie free.
Brown sugar or maple syrup: sweetens and deepens flavor, brown sugar gives molasses notes, maple gives floral depth.
Cornstarch: thickens without changing flavor, adds carbohydrate, use sparingly for silky texture.
Vanilla extract: rounds flavors, boosts sweetness perception, tiny calories, big impact on aroma.

Ingredient Quantities

3 cups whole milk (720 ml)

1 cup heavy cream (240 ml)

8 oz white chocolate, chopped or chips (about 225 g)

1/2 cup canned pumpkin puree (120 g)

1 1/2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

2 tablespoons light brown sugar, packed or 2 tablespoons maple syrup if you prefer

1 tablespoon cornstarch

Pinch of fine salt

Whipped cream, to taste

Pinch ground cinnamon or freshly grated nutmeg for garnish

Optional cinnamon sticks for stirring

How to Make this

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1. Put 1/4 cup of the whole milk in a small bowl and whisk in the tablespoon of cornstarch until totally smooth, set that slurry aside so it wont clump.

2. In a medium saucepan combine the remaining 2 3/4 cups whole milk and 1 cup heavy cream, add the 1/2 cup canned pumpkin puree, 1 1/2 teaspoons pumpkin pie spice, 2 tablespoons brown sugar or the 2 tablespoons maple syrup, and a pinch of fine salt; whisk to blend.

3. Warm that mixture over medium low heat, whisking often, just until it starts to steam and everything is well combined, dont let it come to a full boil.

4. Whisk the cornstarch slurry into the warm milk mixture and keep cooking at a gentle simmer for 1 to 2 minutes until it thickens a little and coats the back of a spoon.

5. Turn the heat down to low or remove from heat and add the chopped 8 oz white chocolate and 1 teaspoon vanilla extract, stir until the chocolate is completely melted and the drink is silky, if it seizes put it back on the lowest heat and stir constantly.

6. Taste and adjust: add a splash more milk if its too thick, add a little more pumpkin pie spice if it needs more warmth, or a pinch of salt to balance sweetness.

7. Ladle into warmed mugs, top with whipped cream to taste and sprinkle a pinch of ground cinnamon or freshly grated nutmeg, stick in an optional cinnamon stick for stirring.

8. Serve immediately while hot; leftovers keep in the fridge up to 3 days and reheat gently on the stove or in the microwave stirring often so the white chocolate doesnt scorch.

Equipment Needed

1. Medium saucepan (2–3 qt) for warming the milk and simmering the drink
2. Small bowl for whisking the cornstarch slurry so it wont clump
3. Whisk for smoothing the slurry and blending the pumpkin mixture
4. Measuring cups and spoons for milk, cream, pumpkin, sugar and spices
5. Rubber spatula or wooden spoon to stir and scrape the chocolate as it melts, helps keep it silky
6. Chef’s knife and cutting board to chop the white chocolate (or use chips if you like)
7. Ladle and warmed mugs for serving
8. Stove or cooktop to heat everything gently

FAQ

Can I use milk substitutes like almond or oat milk? Yes, you can, but pick a full fat style like oat milk and add a little coconut cream for richness, because the original uses whole milk and heavy cream. Also make sure to use a dairy free white chocolate if you need it to be fully dairy free, since most white chocolate has milk solids.

How do I stop the drink from being too sweet? Cut back on the white chocolate or skip the brown sugar or maple syrup, and boost the pumpkin pie spice and salt a tiny bit to balance the sweetness. You can also use less white chocolate and add a splash more milk to keep the volume without extra sugar.

How do I get a smooth, thick texture without lumps? Make a cornstarch slurry first by mixing the cornstarch with a few tablespoons of cold milk, whisk until smooth, then stir that into the warm milk while whisking and simmer for 1 to 2 minutes until it thickens. This keeps lumps from forming, and whisking the white chocolate in off the heat helps it melt silky.

Can I swap white chocolate for dark or milk chocolate? Yes, but expect a different flavor. Dark chocolate makes it more like spiced hot cocoa and you may want less added sugar. Milk chocolate will be sweeter and creamier, so adjust brown sugar or syrup to taste.

How long can I store leftovers and how do I reheat them? Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, whisking often, and add a splash of milk if it seems too thick or has separated. Freezing is not ideal, dairy may separate and turn grainy.

Can I make an adult version with alcohol? Yep, add a shot of bourbon, spiced rum or coffee liqueur after you take the pot off the heat, so the alcohol aroma stays bright. Start with 1 to 2 tablespoons per cup and taste, you can always add more.

Pumpkin Spice Hot Chocolate Recipe Substitutions and Variations

Whole milk (3 cups): swap 1:1 with unsweetened oat or almond milk for a dairy free version, or use 2% milk 1:1 if you want it lighter
Heavy cream (1 cup): use canned full fat coconut milk 1:1 for dairy free, or half and half 1:1 for a slightly less rich drink
White chocolate (8 oz): replace with white chocolate chips or a chopped white baking bar 1:1; for a vegan option use a dairy free white chocolate
Cornstarch (1 tbsp): substitute arrowroot or tapioca starch 1:1, or skip the starch and simmer a bit longer to reduce and thicken

Pro Tips

Tip 1: Chop the white chocolate small, dont use big chunks or some chips because they melt unevenly. If the chocolate ever seizes take the pot off the heat and whisk in a tiny splash of warm milk or cream a teaspoon at a time until it comes back together, it usually rescues it.

Tip 2: Make your cornstarch slurry completely smooth in cold milk before you add it, no lumps at all, and whisk it in slowly while the milk is barely steaming so you avoid gluey spots. If it gets too thick you can always thin with a little more warm milk, its easier to fix than too thin.

Tip 3: For the silkiest result use an immersion blender for 10 to 20 seconds or strain the drink through a fine mesh to catch any pumpkin strings or tiny bits of chocolate. That little extra step makes it feel cafe level and kids will notice the difference.

Tip 4: Taste as you go and balance it with tiny tweaks not big ones a pinch of salt will brighten everything and a touch more pumpkin pie spice gives warmth without adding sweetness. Reheat gently later on low heat and stir often so the white chocolate doesnt scorch or separate.

Pumpkin Spice Hot Chocolate Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I make a Pumpkin Hot Chocolate with white chocolate, real canned pumpkin, and pumpkin spice that hinges on an unexpected pantry staple, and I'm sharing the secret.

Servings

servings

Calories

666

kcal

Equipment: 1. Medium saucepan (2–3 qt) for warming the milk and simmering the drink
2. Small bowl for whisking the cornstarch slurry so it wont clump
3. Whisk for smoothing the slurry and blending the pumpkin mixture
4. Measuring cups and spoons for milk, cream, pumpkin, sugar and spices
5. Rubber spatula or wooden spoon to stir and scrape the chocolate as it melts, helps keep it silky
6. Chef’s knife and cutting board to chop the white chocolate (or use chips if you like)
7. Ladle and warmed mugs for serving
8. Stove or cooktop to heat everything gently

Ingredients

3 cups whole milk (720 ml)
1 cup heavy cream (240 ml)
8 oz white chocolate, chopped or chips (about 225 g)
1/2 cup canned pumpkin puree (120 g)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
2 tablespoons light brown sugar, packed or 2 tablespoons maple syrup if you prefer
1 tablespoon cornstarch
Pinch of fine salt
Whipped cream, to taste
Pinch ground cinnamon or freshly grated nutmeg for garnish
Optional cinnamon sticks for stirring

Directions

Put 1/4 cup of the whole milk in a small bowl and whisk in the tablespoon of cornstarch until totally smooth, set that slurry aside so it wont clump.
In a medium saucepan combine the remaining 2 3/4 cups whole milk and 1 cup heavy cream, add the 1/2 cup canned pumpkin puree, 1 1/2 teaspoons pumpkin pie spice, 2 tablespoons brown sugar or the 2 tablespoons maple syrup, and a pinch of fine salt; whisk to blend.
Warm that mixture over medium low heat, whisking often, just until it starts to steam and everything is well combined, dont let it come to a full boil.
Whisk the cornstarch slurry into the warm milk mixture and keep cooking at a gentle simmer for 1 to 2 minutes until it thickens a little and coats the back of a spoon.
Turn the heat down to low or remove from heat and add the chopped 8 oz white chocolate and 1 teaspoon vanilla extract, stir until the chocolate is completely melted and the drink is silky, if it seizes put it back on the lowest heat and stir constantly.
Taste and adjust: add a splash more milk if its too thick, add a little more pumpkin pie spice if it needs more warmth, or a pinch of salt to balance sweetness.
Ladle into warmed mugs, top with whipped cream to taste and sprinkle a pinch of ground cinnamon or freshly grated nutmeg, stick in an optional cinnamon stick for stirring.
Serve immediately while hot; leftovers keep in the fridge up to 3 days and reheat gently on the stove or in the microwave stirring often so the white chocolate doesnt scorch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.