Pumpkin Spice Hot Cocoa with Salted Caramel Drizzle
I have been slacking bad and I really do not have any good excuse for it. This super yummy Pumpkin Spice Hot Cocoa with Salted Caramel Drizzle recipe has been sitting in the draft section since November and I totally forgot to publish it. I have absolutely no idea why! Or wait, may be I do – it was the Holidays & it did all sorts of things to my head! I was trying to finish up tons of work in a short time period while planning a trip to Chicago to spend a quick 4 days with our friends and planning a big party on New Year’s Eve! Yup, too much on my plate – that is what happened!
But now that January of the brand new year is here, I plan to publish all that has been lying in the draft (mostly seasonal recipes and I am horribly late) and work on the promise that I made to myself – I am going to buy a planner and plan my days 2 weeks in advance. Doable, right? Only time will tell.
Ingredients: Pumpkin Spice Hot Cocoa with Salted Caramel Drizzle(serves 1, can be doubled)
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1 Cup of milk (I used almond milk)
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2 tsp of unsweetened cocoa powder
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2 tsp of pumpkin puree
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1 tsp of maple syrup
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1/2 tsp of pumpkin pie spice + 1 tiny pinch for sprinkling on the marshmallows
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A pinch of salt.
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Mini Marshmallows for garnishing
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Salted Caramel (recipe here)
How to make Pumpkin Spice Hot Cocoa with Salted Caramel Drizzle
Heat the milk on low heat in a saucepan and let it come to a simmer. Make a paste of the pumpkin puree, cocoa powder, maple syrup, salt and pumpkin pie spice in a measuring cup or any other container of your choice. I use a measuring cup as it is easier to pour into a mug from it.
Once the milk comes to a simmer, pour the warmed up milk into the measuring cup, little at a time while whisking gently to mix.
Throw in mini marshmallows, sprinkle a tiny pinch of pumpkin pie spice and drizzle some salted caramel on top. Serve immediately.
Hot chocolate, any type, any time of the day, is OK… 🙂