Pumpkin Mexican Hot Chocolate

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Pumpkin Mexican Hot Chocolate

Pumpkin Mexican Hot Chocolate


  • 2 cups Whole Milk (or milk type of your choosing)
  • 3 ounces sweetened Mexican Chocolate, chopped
  • 1/4 cup unsweetened Dutch-process Cocoa Powder
  • 1/2 teaspoon Ancho Chile Powder
  • 1/2 teaspoon Light Brown Sugar
  • 1/8 teaspoon ground Allspice
  • 1/4 plus 1/8 teaspoons ground Cinnamon
  • 1/8 teaspoon Kosher Salt
  • 1/2 cup plus 2 tablespoons Pumpkin Puree
  • 1/4 teaspoon Vanilla Extract
  • Optional: Whipped Cream to top


  1. In a medium saucepan combine milk, Mexican chocolate, Dutch-processed chocolate, ancho chile, brown sugar, allspice, cinnamon and salt over medium-low heat.
  2. Stir/whisk frequently to combine and ensure the milk does not burn. Note: whisking helps to incorporate the powdered chocolate.
  3. Continue to stir mixture often until the Mexican chocolate is melted.
  4. Whisk to fully combine the hot chocolate.
  5. Lower heat to lowest setting.
  6. Add the pumpkin puree and vanilla extract. Whisk to combine.
  7. Allow to sit on the low heat for 3-5 minutes for the flavors to fully blend.
  8. Serve immediately.

Try using Double Wall Insulated Glass Mugs for your Hot Chocolate Click Here

Print Friendly, PDF & Email
Posted in Hot Chocolate, Pumpkin Mexican Hot Chocolate Tagged with: , ,

Post a Comment

Your email address will not be published. Required fields are marked *

Subscribe to our “Recipe of the Week”


feed-icon-40-sharp TW FB-f-Logo__blue_40

Healthy Eating for Kids
CrockPot Girls Recipe Collection