Spiced Pumpkin Hot Cocoa

By jmetcalf

Ingredients

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

Details

Adapted from eggsonsunday.googlepages.com

Preparation

Step 1

In a saucepan, whisk together the milk, pumpkin puree, cocoa, spices and syrup. Heat until steaming, and divide among two mugs.

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, or by hand using a wire whisk, whip the heavy cream with the maple syrup until it forms soft peaks.

Top the mugs of cocoa with spoonfuls of the whipped cream. Sprinkle on a little cinnamon, nutmeg, cloves, ginger and/or raw sugar if you like.