Pumpkin Spice Mexican Hot Chocolate

One of the things I love most about fall, aside from Halloween and Thanksgiving, is that the cool crisp weather is all the excuse I need to head into my Cocina to whip up a soothing hot beverage.  Nothing warms me up faster than wrapping my hands around a steaming mug of something hot to drink.  Be it coffee, tea, hot chocolate, or ponche.  

Now I know that Pumpkin Spice beverages are all the rage this season in the US, but I've never had one. Remember I live in a very small town in Mexico, where the nearest Starbucks is about 2 hours away. And I have no idea if they even serve Pumpkin Spice anything at the Starbucks in Guadalajara.  But I digress.

This year I was determined to finally try my hand at making a Pumpkin Spice beverage at home, because I was curious to see why all my girlfriends go on and on about them. I love pumpkin anything, so I really didn't mind trying something new.  After playing around in the kitchen for a little while I came up with this Pumpkin Spice Mexican Hot Chocolate.  Ay. Dios. Mio!  Why hadn't I tried this sooner?  I mean I love Mexican Hot Chocolate and I'm crazy about my Pumpkin Pie Atole, but I never thought to put the two together.  But I am so glad that I finally did.  The results were absolutely heavenly and I'm pretty sure we'll be drinking this until New Year's.  Or maybe longer.  

Pumpkin Spice Mexican Hot Chocolate


Ingredients:

• 4 cups milk
• 1-1/2 cups Homemade Pumpkin Puree (or canned)
• Pinch of ground cloves
• 1 disk Mexican chocolate, chopped (I recommend Abuelita or Ibarra brands)
• 1 cinnamon stick
• 1/2 cup brown sugar
• Whipped cream (optional)
• Cajeta (optional)

Directions: 

Puree the milk, pumpkin puree, and ground clove in a blender until well combined. Pour the mixture into a large saucepan.  Add the disk of Mexican chocolate and cinnamon stick.  Heat over medium-low heat, stirring occasionally to dissolve the chocolate, until very warm.  Sweeten with brown sugar, 1 tablespoon at a time, until desired sweetness.  Whisk, using a wire whisk or a wooden molinillo, until it starts to froth (foam).  Pour into mugs, top with a dollop of whipped cream, and drizzle with cajeta. Enjoy!

This post is part of the 12 Weeks of Winter Squash link-up hosted by my good friend girlichef and Joanne from Eats Well With Others.






Tweet