Fall is in the air and once again I’m craving a hearty breakfast with a soothing side of chocolate. Fall is an absolutely gorgeous time of year where I live. It’s just now beginning, but soon we can expect crisp mornings and an array of gorgeous colors all around us as the leaves begin to change. Pumpkins, cornstalks, and scarecrows will start to pop up all over the neighborhood as people, who love this time of year as much as I do, begin to decorate their porches and yards.
What is it that makes Fall so comforting? Some people like it because they are simply happy that the hot summer weather is behind us, but I have a different hunch. I think it’s because most of us were brought up with the comforting scents of all things wonderful baking in our parent’s or grandparent’s houses right around this time. Most of us either grew pumpkins or made a yearly tradition of going to the local orchards to pick our own and enjoy the festivities they have to offer. Corn mazes, apple picking, caramel apples, fresh-baked pumpkin and apple pies, and we even have one orchard here that makes fresh pumpkin doughnuts. It’s also the time of year we get out all of our cozy, warm, clothing. Boots, hats, scarves, our favorite sweaters. And then there’s Thanksgiving. Enter a completely contented sigh here. All things related to Fall typically have to do with cozying up with all of your favorite comfort things. And who in their right mind doesn’t enjoy being cozy and comforted?
This pumpkin spice hot chocolate will get your crisp Fall mornings started off on the right foot. It is creamy and chocolaty and filled with Fall. It was inspired by dailynibbles.com’s Pumpkin Spice Latte. Coffee and I don’t get along anymore so I decided to do something similar, but with hot chocolate, and of course I made it dairy-free. It whips up quickly so you’ll have plenty of time to cuddle under your favorite throw and sip on it while you do your morning reading.
Pumpkin Spice Hot Chocolate
8 oz. Almond Milk (I use Almond Breeze because I like its creaminess)
1 Square of Semi-Sweet Baking Chocolate (It’s dairy-free)
1 Heaping Tablespoon Canned Plain Pumpkin
3/4 Tablespoon Sugar
1/2 teaspoon Pumpkin Pie Spice (Cinnamon, nutmeg, ginger, and cloves)
1 teaspoon Pure Vanilla Extract
Place the almond milk, chocolate, pumpkin, sugar, and pie spice in a medium sauce pan on medium heat. Whisking until it just comes to a boil. Remove from heat and add the vanilla.