Seeing the popularity of Mayan Hot Chocolate, I decided to make up my own vegan hot chocolate recipe-- a perfect fall or winter drink! It has just the perfect consistency and warming flavor without being too sweet. Feel free to add a little sugar if you think it needs it. Soymilk might do fine for this recipe too but vanilla ricemilk is what I had on hand.
- STOVETOP: Whisk all the ingredients together and heat gently.
- MICROWAVE: Put the pumpkin, cocoa powder, and spice in the bottom of the standard size mug first, mix together well. Pour on the vanilla ricemilk on until almost full then mix together, nuke it until hot. (Double recipe if using an extra tall or wide mug.).
Yum. I did change just about everything but kept the same idea and similar ingredients so I will give your recipe the credit as I can imagine it tastes similarly good following the ingredients listed. First I used homemade almond milk, left over slightly sweetened butternut squash cubes, carob powder in a bit higher amount as I don't eat cocoa. I used a couple dashes cinnamon, ginger and a little allspice for the pumpkin spice (I don't do nutmeg because of it's intoxicant properties). I blended it in my blender then heated.
Oh wow, this is one delicious hot chocolate! It is spicy, yummy and really warms you through! Perfect for any cold day! I made it exactly as written (using the stove top method) except for using oat milk in place of rice milk. I made my own pumpkin puree from green hokkaido squash. This was soooooooooo good, even better than I had anticipated! I will certainly make this often again when pumpkin is in season here. It really is one of the best hot chocolates Ive ever drunk. THANKS SO MUCH for sharing your wonderful recipe with us! Made and reviewed for Veggie Swap #20 March 2010.
Yum! I had some leftover pumpkin and wanted to make something different. This is it; enjoyed by myself and DH! He added 1/2 a pkt of Splenda to his and we used vanilla soymilk. Great recipe with easy ingredients! Made for CC Snow Queen Round 1/10!