Pumpkin Hot Cocoa

It’s that time of year again… pumpkin [affiliate link] time… I love pumpkin and I know that many of you do as well. Thank goodness pumpkin is something we can have on GAPS! 🙂

My husband brought home two pie pumpkins recently. Did you know that some pumpkins work best for baking and cooking? Those are the pie pumpkins. They are typically small in comparison to the Jack-o-Lantern pumpkins. You can use Jack-o-Lanterns but they tend to be less flavorful and more watery. They are grown for size rather than eating so there isn’t much attention paid to taste or texture.

I have not had a lot of time to spend in the kitchen lately, aside from regular food cooking. I’ve been cooking recipes for my mom from the blog and my e-cookbook Beyond Grain & Dairy and she is loving everything. I’m so fortunate that she likes the food I cook! But I digress… it’s been awhile since I created something brand new and those pumpkins were calling my name.

I was thinking of something a little sweet, creamy, smooth and of course pumpkin. This drink is delicious either hot or cold, and I’d recommend you try it both ways. It does need to be heated, then cooled down if you want to try it cold. It’s kind of like pumpkin eggnog when it’s cold.

By the way, this tastes perfectly delicious without the addition of cocoa powder [affiliate link], if you are abstaining from chocolate (which Dr. Natasha Campbell-McBride does approve once your digestive ailments have cleared).

Pumpkin Hot Cocoa

Serves 1

• 1 cup coconut milk [affiliate link]
• 1/4 cup cooked pumpkin
• 1/8 teaspoon cinnamon [affiliate link]
• 1 pinch or “drop” of ground ginger [affiliate link] This is my Amazon affiliate link for the Dash, Drop, Smidgen, Pinch, Tad Measuring Spoon Set
• 1 pinch or “drop” of ground cloves [affiliate link]
• 1 teaspoon cocoa butter
• 1/8 teaspoon sea salt [affiliate link]
• 1 teaspoon cocoa powder
• 2 teaspoons honey [affiliate link]
• 1 egg yolk, optional
• grated nutmeg [affiliate link], garnish

Place coconut milk, pumpkin, cinnamon, ginger, cloves, cocoa butter, salt, cocoa powder and honey in a small pan and heat until warm to your liking.

Using a whisk or preferably an immersion blender, whip the cocoa briefly to mix everything together. Add the egg yolk, if desired and whip a minute or so until frothy.

Garnish with freshly grated nutmeg.

This post was included at Traditional Tuesdays, Fat Tuesday.

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

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