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It’s the world’s healthiest chocolate and served with pumpkin. You can’t go wrong.

Pumpkin Spice Cacao at Follow Me on Pinterest On our first snow as we shivered getting used to the suddenly-freezing temperatures, this warm drink was fun to make and a huge hit with all ages. I used fresh pumpkin puree. You could use puree of any winter squash. Of course, you could also use canned pumpkin puree. Substitute a strong cocoa drink for the cacao if you don’t have it. The recipe is extremely forgiving. We used dairy milk but coconut milk would be divine.

For the cacao, I used ground nibs as I describe in our cacao drink recipe. We use this brand of cacao from our affiliate partner. I recommend two tablespoons in a 1/2 cup of water for the recipe here — a strong mixture. Cacao does have caffeine. This drink does not have a huge amount of caffeine given all of the milk but it may not be the best night time drink for caffeine-sensitive children.

This recipe makes about 3 1/2 measured cups of the beverage.

Pumpkin Spice Cacao Ingredients

  • 2 cups milk (dairy or coconut)

  • 1/2 cup pumpkin puree
  • 3 tablespoons maple syrup
  • 3 tablespoons vanilla
  • 1 1/2 teaspoon pumpkin pie spice (or 3 parts cinnamon to 1 part each nutmeg and ginger)
  • 1/2 cup strong cacao
  • Whipped cream and spices for serving.

Pumpkin Spice Cacao Steps

  1. Combine all ingredients except the whipped cream and extra spices in a sauce pan.

  2. Warm to drink temperature — close to boiling if you want a very hot drink.
  3. Move ingredients to a blender and blend for about two minutes to make a fluffier mixture. (If your kitchen is as cold as ours, consider warming your blender in advance.)
  4. Pour into individual cups, add a dollop of whipped cream and a dash of the spice blend.

Pumpkin Spice Cacao at Follow Me on Pinterest

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