What could be more wonderful than hot chocolate, pumpkin, and foamed coconut milk? A nourishing snack or even breakfast, this treat is high in protein and Vitamin A. Most hot chocolate gives me a sugar spike and dairy allergy that destabilizes my metabolism for days – Ouch! However this recipe suggests non-glycemic sweeteners that won’t raise blood sugar or cause an insulin response. Yay! And it is dairy-free – I used one can of full-fat coconut milk (1 3/4 cups total). An immersion blender makes smooth Pumpkin Hot Chocolate super-easy. And if you’re going all the way with foamed milk on top, you can froth coconut milk in moments with an Aerolatte Milk Frother. I’m not pushing kitchen toys – I’ve had both these tools for years and use them a lot. That’s why I’d call them excellent investments in time-savings and nourishing food you’ll enjoy for years. This beverage also tastes wonderful plain, without frothed milk. Feel free to substitute pumpkin with sweet potato, yam, squash, or 1/2 banana. Try it! Serves 2.
Make creamy smooth pumpkin hot chocolate with a Cuisinart Smart Stick Immersion Blender. It’s great for soups too!
If you like foamed milk, try the Aerolatte Milk Frother. It works just fine on non-dairy milk.
Dip the frother into the milk, turn it on, and watch the foam increase in volume. (I’ve gotta try this on egg whites!)
- 2 cups hot water
- 1/2 can (7/8 cup) full fat canned coconut milk such as Native Forest organic Full-fat coconut milk
- 1/3 cup sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 1 tablespoon PureLo Lo Han Sweetener by Swanson, or 1/4 cup raw honey, or your favorite sweetener.
- 1/4 cup pure cacao powder, unsweetened
- 2/3 cup cooked pumpkin pulp, in coarse chunks or mashed
- 2 teaspoons pumpkin pie spice
- 1/4 cup your favorite protein powder (optional)
- The other 1/2 can (7/8 cup) full fat canned coconut milk such as Native Forest organic Full-fat coconut milk
- Sprinkle with cinnamon
- Whisk all the ingredients together in a small to medium saucepan over medium heat. If pumpkin is lumpy, whiz it for a moment with an immersion blender. Heat to boiling but do not boil hard or the coconut milk may separate. Pour into two large mugs.
- Dip the milk frother into the half-can of coconut milk and turn it on. The heavy coconut milk froths a bit faster if you thin it with a few tablespoons of warm filtered water. To help it froth, keep the frothing head near the surface air. When the volume of milk has increased to your satisfaction, slowly pour it on top of the 2 cups of Hot Chocolate. Sprinkle with cinnamon and enjoy!