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.
Pecan Milk
Ingredients
1 cup of raw pecans
4 cups water
divided 1 to 2 tablespoons maple syrup
to taste ½ teaspoon pure vanilla extract
Sea salt
Instructions
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
Ingredients
150 ml Pecan Milk
30ml hot water
20g of 80Noir Ultra Chocolate (shop now)
Pumpkin Pie Spice
Instructions
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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