This Boozy Pumpkin Pie Hot Chocolate is the perfect cozy treat for a chilly day! It’s super simple to make, naturally sweetened with a little maple syrup, and it even has a little pumpkin purée in it! It’s spiked with coffee liqueur, a touch of pumpkin pie spice, and it’s topped off with whipped cream and a cinnamon stick!
(This post is sponsored by Chocolove! Thank you so so much for reading and supporting the brands that I love!)
Hot chocolate from scratch is pretty much the best thing ever. Don’t get me wrong, I definitely still have a soft spot in my heart for the powdered hot chocolate packets with the mini marshmallows, but, hot chocolate made from scratch is just sooo incredibly good. This one is the perfect amount of rich, it’s naturally sweetened with maple syrup, and it has a touch of pumpkin pie spice for that warm cinnamony flavor.
This version has a mixture of cocoa powder, and my favorite chocolate of all time, Chocolove! So we’re getting the best of both worlds.
I love using their dark chocolate bar for this, because I don’t like my hot chocolate (or any drink for that matter), to be too sweet. It’s the most amazing dark chocolate ever, and it melts so smoothly and perfectly into this hot chocolate.
I’ve never been a pumpkin spice latte fan, or pumpkin spice anything for that matter, so this just has a little bit of pumpkin pie spice in it. Just enough to taste a little bit of that warm spice flavor. I did add a couple tablespoons of pumpkin purée in this, so the flavor reminds me more of pumpkin pie, and not pumpkin spice.
So if you’re thinking “I don’t like pumpkin spice”, trust me, you’ll like this!
I also have another version of hot chocolate from last year – this chai hot chocolate, which is amazingly delicious too!
Even more reason to love this, is that it’s spiked! Which means it’s the perfect after dinner drink, or afternoon treat when it’s chilly and you need a little pick-me-up!
My mom, who isn’t a fan of these kinds of “sweeter” drinks, LOVED this. I made these early in the morning and she couldn’t stop sneaking sips of it after I was finished shooting.
I used Kahlua to spike these, but you can use whatever you favorite liqueur is!
And you should most definitely top them with whipped cream. And even spike the whipped cream too if you’re into that!
If you want to make these for guests, this is something you could absolutely double, and keep in the slow cooker on warm while your guests arrive, and if you wanted to have it ready for after dinner, without having to do any work while you’re entertaining.
You could also prep the whipped cream ahead of time and keep it in the fridge, and then either set up a hot chocolate bar for people to serve themselves, or just serve it up to whoever wants it with a little whip and a cinnamon stick!
Another thing I always add to my hot chocolate, is a little sea salt. Don’t skip it – it really brings out the richness of the chocolate and creates that sweet and salty flavor we all love.
And I even sprinkle a little flaky salt on top sometimes too!
This is exactly how I want to spend these chilly fall nights. 😍
Boozy Pumpkin Pie Hot Chocolate
This Boozy Pumpkin Pie Hot Chocolate is the perfect cozy treat for a chilly day! It's super simple to make, naturally sweetened with a little maple syrup, and it even has a little pumpkin purée in it! It's spiked with coffee liqueur, a touch of pumpkin pie spice, and it's topped off with whipped cream and a cinnamon stick!
- 3/4 cup water
- 3 tablespoons cocoa powder
- 3 cups whole milk
- 1 (3.2 ounce) bar Chocolove 70% dark chocolate, chopped
- 2 tablespoons canned pumpkin
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice, plus extra for serving
- pinch of sea salt, plus extra for serving
- 3 ounces Kahlua*
- whipped cream for topping
- cinnamon sticks for garnish
Add the water to a medium saucepan and bring to a boil. Add the cocoa powder and whisk until smooth and no lumps remain. Add the milk, dark chocolate, pumpkin, maple syrup, vanilla, pumpkin pie spice, and salt and bring to a simmer. Whisk frequently, until mixture is smooth and chocolate is melted, 3-4 minutes. Stir in the Kahlua.
Pour into mugs and top with whipped cream, a cinnamon stick, and a sprinkle of pumpkin pie spice and sea salt if desired. Serve immediately!
*I used Kahlua here, but feel free to use whatever coffee liqueur you like!
*This recipe is also delicious if you make homemade whipped cream and spike it with more coffee liqueur!
adapted from my chai hot chocolate.
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