Creamy Pumpkin Hot Chocolate (Vegan)

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.

• Ready In: 6 mins
• Serves: 1
• Yields: 1 cup

Ingredients

• 1  cup  vanilla-flavored rice milk (approx)
• 2  tablespoons pumpkin puree
• 2  teaspoons cocoa powder
• 3  dashes pumpkin pie spice (a few shakes)

Directions

1. STOVETOP: Whisk all the ingredients together and heat gently.
2. 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.).