Make Pumpkin Pie Hot Chocolate in 4 simple steps
This is much more of an American love but has quickly moved overseas and I love it just as much but won't I don't like is the calories so this is a very delicious soothing, cuddly warm filling drink without the fat, sugar and calories.
First off we use home made pecan milk to give it a tradition pumpkin pie flavour. This is a delicious nutty and nutritious milk. Plus, it doesn’t require straining like other nut milks. (however, I still do strain mine)
Recipe yields about 4 glasses of pecan milk.
1 cup of raw pecans
4 cups water
divided 1 to 2 tablespoons maple syrup
to taste ½ teaspoon pure vanilla extract
Add the pecans with a cup of water, and soak over night. (However you can speed it up - by pouring a cup of boiling water over the pecans and waiting 10 mins).
Add all the pecans, water and additional water, with the maple syrup, vanilla extract and salt into a blender and blend until smooth.
It should be fine to use as is, but I do like to strain my milk through a sieve. Make sure you pop a lid on it and put it in the fridge when not using.. You may need to keep swirling it around as i find it separates, but it does come together easily and tastes amazing.
Last 4/5 days in the fridge
Pumpkin Pie Hot Chocolate
150 ml Pecan Milk
30ml hot water
Put your pecan milk and chocolate into the microwave for 1 minute. When out, whisk it up and add the hot water. Add the spices and whisk again.
Pour it into your favourite cup and then add a little spice to the top. Find a cosy corner and just enjoy.
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