Pumpkin White Hot Chocolate

This is a good-for-you twist on the slightly over-decadent pumpkin spice latte that includes raw cacao butter and all organic, whole food ingredients for a supercharged holiday treat. Enjoy being warm and cozy in your favourite knits. Have a holiday full of the things that matter the most.

Makes 3-4 servings

 

INGREDIENTS

2 cups plant based unsweetened milk + ½ cup for the milk frother

½ cup Pumpkin Puree* (homemade or canned)

1 tsp Pumpkin Spice* (homemade or store bought)

1 ½ tbsp coconut sugar (or sweetener of choice)

2 tbsp raw cacao butter (optional but adds a chocolate flavor + great healthy fats)

Optional toppings: a dollop of coconut cream, additional pumpkin puree and a dash of pumpkin spice.

 

DIRECTIONS 

*To make your own Pumpkin Puree, preheat the oven to 347°F / 175°C. Quarter a Hokkaido pumpkin or butternut squash and bake in the center of the oven until flesh is completely soft and skin is sligthy blackened. Time varies depending on size between 25-45 minutes. Once pumpkin is baked, remove from oven and let cool slightly before peeling off skins. Discard skins (compost or add to a soup/stew/etc). Blend the pumpkin flesh completely smooth by using a food processor/high speed blender/immersion blender. No additional ingredients are needed to make your own pumpkin puree and it’s the best thing to keep in your fridge (lasts for 1 week) or freezer.

*To make your own Pumpkin Spice mix, use the following ground + dried spices: 2 tbsp cinnamon, 2 tbsp cardamom, ½ tsp allspice, ½ tsp cloves and ½ ginger. Store dark in a tightly sealed glass jar.

 

To make your Pumpkin White Hot Chocolate:

  1. Add pumpkin puree, cacao butter, coconut sugar, pumpkin spice and the 2 cups plant based milk to a small saucepan. Heat gently until warm and fragrant. Set aside.
  2. Add ½ cup plant based milk to a milk frother and make it foamy and delicious (if you don’t have a milk frother simply incorporate the ½ cup milk in the previous step).

Pour the golden pumpkin chocolate into ceramics of choice, add the foamy milk next then go for the optional toppings if you wish. Sip away and enjoy!

 

About our guest food blogger:

Elenore Bendel Zahn is a health coach, organic gardener, writer, photographer, and the founder of Earthsprout, one of our favorite resources for seasonal vegan recipes. "All I create is brought to life with the intention of shaking things up and create a better world. And it’s all very delicious in so many ways."

 Elenore Bendel Zahn

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