Fall has clearly settled in. The temperatures are sliding toward bonafide and consistent sweater-and-boot weather. The trees are a riot of color almost too brilliant to believe. Attempts at snow are on the weather forecast horizon and everything is feeling all the more cozy.
Our trees are aflame at their autumnal peak right now. A red Maple is shamelessly flashing orangey-red leaves and our Aspen trees are dropping yellow-gold leaves like coins falling from the heavens. We found ourselves in an impromptu leaf gathering earlier this week, like collecting unexpected gems, each more interesting and radiant than the last. We became lost in the collecting, without a clue of what to do with our booty other than to admire the work of Mother Nature.
With chilly uncovered hands and flushed cheeks, we laid our leaf treasures out in front of a roaring fire and I decided it was a perfect time to christen the season with homemade Pumpkin Mexican Hot Chocolate. As simple as mixing packaged hot chocolate powder with milk and microwaving is, there is no comparison to homemade hot chocolate. It doesn’t take long and the richness can’t be beat.
This Pumpkin Mexican Hot Chocolate is rich and sultry. It is a deep alluring brown tone with a thicker consistency making it ooze a luxe feel. The balance of pumpkin and chocolate work to flaunt the flavors of the season without frivolity.
For those unfamiliar with Mexican Chocolate, it is a specially prepared sweet chocolate that includes cinnamon. There are divided views on whether the traditional version of Mexican Hot Chocolate includes chilies for a low burn of warmth. I’ve included it in my version. I used iconic Ibarra chocolate, which is produced in Mexico and is used for making Mexican hot chocolate and mole sauce. The familiar yellow and red hexagonal box contains disks of chocolate wedges that are mixed with cinnamon, chocolate liquor and partially dissolved granulated sugar giving the chocolate an interesting texture. It is intended for cooking and melts to create a rich and luscious hot chocolate!
Recipe
Pumpkin Mexican Hot Chocolate
Ingredients
- 2 cups Whole Milk (or milk type of your choosing)
- 3 ounces sweetened Mexican Chocolate , chopped
- 1/4 cup unsweetened Dutch-process Cocoa Powder
- 1/2 teaspoon Ancho Chile Powder
- 1/2 teaspoon Light Brown Sugar
- 1/8 teaspoon ground Allspice
- 1/4 plus 1/8 teaspoons ground Cinnamon
- 1/8 teaspoon Kosher Salt
- 1/2 cup plus 2 tablespoons Pumpkin Puree
- 1/4 teaspoon Vanilla Extract
- Optional: Whipped Cream to top
Instructions
- In a medium saucepan combine milk, Mexican chocolate, dutch-processed chocolate, ancho chile, brown sugar, allspice, cinnamon and salt over medium-low heat. Stir/whisk frequently to combine and ensure the milk does not burn. Note: whisking helps to incorporate the powdered chocolate.
- Continue to stir mixture often until the Mexican chocolate is melted. Whisk to fully combine the hot chocolate.
- Lower heat to lowest setting. Add the pumpkin puree and vanilla extract. Whisk to combine. Allow to sit on the low heat for 3-5 minutes for the flavors to fully blend. The chocolate should be smooth, rich and hot. Serve immediately.
steph@stephsbitebybite says
Pour me a GIANT cup!
Kate@Diethood says
Toni, this looks beeeee-utiful!!! I would LOVE to drown myself in it right about now. 🙂
Toni Dash says
It was really rich and yummy! Perfect to celebrate the chill in the air.
Jodee Weiland says
What a great recipe! I have to try this…it sounds delicious. Love the combination of flavors you chose to use for this.
Toni Dash says
Thank you Jodee! It really was so good! Rich and serious. We all loved it and think it will be a regular on the cold weather menu at our house!
Linda LaRoque says
Oh man that sounds yummy. I’m having trouble with the paprika though. Would love to try it.
Toni Dash says
Hi Linda. I’m wondering if you meant the Ancho chili powder? There actually is no Paprika in the recipe. Though the chile might sound odd, in many versions of Mexican Hot Chocolate there is a bit of chile powder that merely creates a slow heat. Same with this recipe. But if chile isn’t for you, you may certainly leave it out too!
Linda LaRoque says
Yes, I did. My husband and family would love the chili powder. I’m the only sissy in the bunch, but I would give it a try. You never know.
Thanks for bringing that to my attention. I posted the link on Facebook so I’ll have the recipe for future reference.
Yvette @ Muy Bueno says
Holy moly! I’m addicted to Pumpkin spice lattes and Mexican hot chocolate and this is the perfect li’l marriage. I’ll be trying this for sure 😉
Thanks!
Toni Dash says
I always find it a supreme compliment when I veer toward the Mexican cuisine genre to have your enthusiastic remarks with it being your expertise! I feel the same as you about the lattes and hot chocolate. Decided they need to be married!
Carolyn says
oh my, Toni, I love this! I love Mexican Hot Chocolate but with a pumpkin-y twist, I bet it’s extra delicious!
Toni Dash says
Thanks Carolyn! We loved it. It’s rich, thick and earthy. The kids loved it too which I take as the litmus test of success!
Jaime the German granddaughter says
If only they sold these at Starbucks!! Mmm
Toni, You should attend a food swap and bring some of your tasty treats have you ever heard of the mile high food swappers? They are meeting again this Saturday and someone like you would be a great addition to the group. 🙂 I just went to my first a week ago I could go on and on about it….jaime
Toni Dash says
Thanks Jaime. I’ve heard great things about the food swap. Sounds fun; so glad you are enjoying it. Thanks much for your kind remark about my food!