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Pumpkin Spice Gingerbread Hot Chocolate: Easy Cozy Recipe with Cinnamon Whipped Cream

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This velvety pumpkin spice gingerbread hot chocolate blends rich cocoa, real pumpkin puree, and warming gingerbread spices for a soul-soothing treat. Topped with cinnamon whipped cream, it’s perfect for cozy evenings, holiday gatherings, or anytime you crave a comforting mug.

Ingredients

Scale
  • 2 cups whole milk (or almond, oat, or coconut milk for dairy-free)
  • 1/2 cup heavy cream (optional for richness)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 3 tbsp unsweetened cocoa powder
  • 1/3 cup dark chocolate chips (or semi-sweet)
  • 1/4 cup brown sugar (or coconut sugar/maple syrup)
  • 1 tsp vanilla extract
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • Pinch of salt
  • For Cinnamon Whipped Cream:
  • 1 cup heavy whipping cream (cold)
  • 2 tbsp powdered sugar (or maple syrup)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • Optional Garnishes:
  • Mini marshmallows
  • Crumbled gingerbread cookies
  • Pumpkin pie spice

Instructions

  1. Make the Cinnamon Whipped Cream: In a chilled bowl, pour 1 cup heavy whipping cream. Add 2 tbsp powdered sugar, 1/2 tsp ground cinnamon, and 1/2 tsp vanilla extract. Whip with a hand mixer on medium speed until soft peaks form (2-3 minutes). Cover and refrigerate.
  2. Prepare the Hot Chocolate Base: In a medium saucepan, add 2 cups whole milk and 1/2 cup heavy cream. Heat over medium-low until steaming but not boiling (3-5 minutes).
  3. Whisk in 1/2 cup pumpkin puree until smooth.
  4. Sprinkle in 3 tbsp cocoa powder, 1/3 cup chocolate chips, and 1/4 cup brown sugar. Whisk gently as chocolate melts (2-3 minutes).
  5. Add Spices and Flavor: Stir in 1 tsp vanilla extract, 1 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, and a pinch of salt. Continue heating and whisking until mixture thickens slightly (3-4 minutes).
  6. Taste and Adjust: Carefully taste and adjust sweetness or spices if needed. Add more milk for thinner consistency or simmer longer for thicker.
  7. Serve: Remove from heat and ladle into large mugs. Top with cinnamon whipped cream, mini marshmallows, crumbled gingerbread cookies, or a sprinkle of pumpkin pie spice. Enjoy immediately.

Notes

For dairy-free, use plant-based milk and chocolate chips. Adjust spices to taste—start with less ginger if unsure. Chill bowl and whisk for fluffier whipped cream. Store leftover hot chocolate in the fridge for up to 3 days; reheat gently. Whipped cream is best fresh but keeps 1-2 days. Garnishes are optional but add festive flair.

Nutrition

Keywords: pumpkin spice, gingerbread, hot chocolate, cinnamon whipped cream, cozy drink, fall recipe, holiday beverage, autumn, chocolate, easy recipe

Find it online: https://jodierecipes.com/pumpkin-spice-gingerbread-hot-chocolate-easy-cozy-recipe-with-cinnamon-whipped-cream/