12 November 2009

As the days turn brisk, I find myself marking time by the mugful--hot coffee in the morning, tea in the afternoon, perhaps even cocoa in the evening. Lately, however, I have enjoyed a special concoction made for Fall: pumpkin hot chocolate. The broad, creamy flavor of pumpkin bolstered with the cloves and ginger seems to compliment the thinning temperatures perfectly.

Spiced Pumpkin Hot Cocoa
an Eggs on Sunday original recipe
serves 3
For the hot cocoa:
3 cups milk
1/2 cup canned pumpkin or pumpkin puree (not pumpkin pie filling)
2 tablespoons Dutch process cocoa
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons maple syrup (I substitute brown sugar for the costly syrup)
And for an extra special cup...

maple whipped cream:
1/4 cup heavy cream
2 teaspoons maple syrup

any of the following for dusting on top: cinnamon, nutmeg, cloves, ginger, raw sugar

*note: I make up a concentrate of this and keep it in the fridge. When fancy strikes, I need only add the rest of the milk and cart it to the microwave.


Kathryn said...

Mmmm, that sounds absolutely divine! I'll have to make it this weekend.

BeyondtheCurtain said...

you should; I just finished my afternoon cup.