Why does chocolate get to have all the hot beverage fun come fall and winter?
Pure Chocolate. Hot cocoa, aka hot chocolate, is a classic, beloved warm beverage that celebrates one thing: chocolate. No espresso added. No tea or fancy main ingredient additions, just chocolate. Hot chocolate. Chocolate melting in a creamy white base. No water, no fancy syrups, just chocolate. Sometimes a few marshmallows and whip to accent.
Pure Pumpkin. So I'm letting pumpkin have a bit of this pure beverage action and taking away the tea and espresso additions that you usually find in "pumpkin lattes" for a flavor that is pure pumpkin bliss. A few warming spiced accents like cinnamon, ginger, vanilla and maple in there too.
Hot Pumpkin Mug. This sip is perfect for caffeine sensitive folks and kids too! You can totally curl up under a soft blankie around bedtime and sip this cozy mug to help you wash away a busy day. No worrying about caffeine jitters or insomnia. Cozy, creamy pumpkin will settle your nerves and calm your senses. Grab a can of pumpkin and give hot cocoa a run for its money!
Back up cocoa. There is a new hot steamy mug on the table.
And this golden orange, creamy-bliss sip means business.
Go ahead, stare directly at the glowy golden ring of pumpkin. Hypnotic, yes?
Without whip.. It has this awesome pumpkin foam that naturally forms from the simmering and blending in my recipe..
But adding whip is pretty yummy too..
First Can of the Season. Yesterday I bought my very first can of pumpkin for the 2013 fall/winter season. And so it begins. Pumpkin madness. I guess I will embrace my early season pumpkin cravings because I know that every time late December rolls around, I'm pretty much all pumpkin-ed out.
But for now, bring on the pumpkin frenzy.
The perky orange can I purchased last night was burning a hole in my pantry this morning. So I cracked the sucker open. I wanted a pumpkin spice latte .. but without the caffeine. Hmmm... And my Hot Pumpkin Mug was born. Some soy whip in the fridge for an easy swirl of creamy bliss on top. Coconut whip, if you prep ahead of time, would be even better.
Crave Pumpkin Mugs this Fall. This is a pure pumpkin hot beverage that mimics the appeal of hot cocoa. Most often you find pumpkin in a latte. Well move aside shot of espresso. Take a breather chai tea bag. Simmer down splash of hot coffee - this is pure pumpkin in the bevie spotlight.
Nog you say? But this is healthy! I'm not calling this a "pumpkin nog" (though I considered it) simply because nogs, to me, imply high-fat high-calorie high-suger sips. Desserts almost. This pure pumpkin beverage is good for you! You get a nice dose of pumpkin puree (not just fake or sugary syrups or added flavorings like at coffee houses). Pumpkin is low in calories, rich in fiber, potassium and vitamin A. Plus all those spices are warming to your body. The base can be either soy or almond milk. And if you add some whip, vegan varieties like soy and coconut are much healthier than any whip you will find at Starbucks.
Speaking of Starbucks, it is a shame that their Pumpkin Spice Latte isn't vegan (have you signed the petition??) but guess what, this concoction is BETTER. So there.
And if you want to add a shot of espresso or tea bag to this recipe you can .. but try the pure pumpkin version first! You may be surprised how pumpkin can steal the show and impress your taste buds all on its own.
Don't let hot cocoa have all the fun this fall.
Make your own coconut whip for the topping or use a store-bought canned soy whip.
This pumpkin sip is ready to party.
Hot Pumpkin Mug
By Published 09/22/2013
This creamy, cozy alternative to hot cocoa tastes like pumpkin pie! Coconut whip on top. Dairy-free. Pumpkin spice flavor.
Ingredients
- 1 ¼ cups non-dairy milk
- 1 ½ tablespoon pumpkin puree, unsweetened
- ¼ teaspoon pumpkin pie spice
- (add additional spices if desired: cinnamon, nutmeg, ginger, turmeric, cayenne...)
- ⅛ teaspoon or a few drops of vanilla extract (opt'l)
- 1 - 3 teaspoon maple syrup (depending on how sweet you like it)
- pinch of sea salt
- Topping: soy or coconut whip
Instructions
- Add all ingredients except the maple syrup to a blender. Blend on low until mostly smooth. A few pumpkin lumps are ok. Room temp pumpkin blends more smoothly.
- Pour mixture into a small sauce pot. Bring to a boil and then reduce to medium and allow to simmer until any tiny clumps of pumpkin melt into the hot liquid. Simmer for about 2-4 minutes.
- Transfer the mixture back into the blender, add the maple syrup and blend again on low until frothy.
- Pour into a serving mug and top with optional soy or coconut whip and a sprinkle of pumpkin spice or cinnamon or nutmeg.
- Serve warm and steamy. To quickly reheat or re-warm, a few seconds in the microwave can do it.
Yield: 1 servingPrep Time: 00 hrs. 03 mins. Cook time: 00 hrs. 05 mins. Total time: 8 mins.
Nutrition
- Calories: 176kcal
- Protein: 9g
- Dietaryfiber: 6g
- Totalcarbs: 21g
- Dietaryfiber: 1.7g
Tags: dessert,beverage,drink,pumpkin,pumpkin spice,latte,mug,fall,holiday,spice,easy,cozy,vegan,dairy free,coconut whip
*nutrition does not include whip on top
Pumpkin.
Want more pumpkin fun? Try my 25 best pumpkin recipes!
Browse non-dairy milk options here in my milk review.
Pin it for later!..
Candi Cashon says
Do you think it could be modified for the microwave?
Julianne Saltalamacchia says
You are a genius. This is amazing
Megan Jones says
That sounds awesome! I now want it both ways lol. I'll do the warm for morning and after my afternoon workout try your idea with some protein powder tossed in. I'll be in a pumpkin coma by tomorrow night! haha.
Rebecca Slosberg says
Wow! Just whipped up a batch of this (with a small minor tweaks given what i had on hand: pureed ginger instead of powdered and agave instead of maple syrup) It was SO GOOD!!!!! This is probably going to be my new addiciton!
Nicole L. says
This is exactly what I needed today!! It decided to get cold in Chicago. This was perfect to warm me up!
John Hartil says
Really excited with this recipe. A must to do!
Julia Ralston says
I love this. It has such a pure pumpkin taste. Really yummy, especially when it is cold outside.
Shanon says
I absolutely LOVE this recipe!!! I made it last night for the first time and made another one this morning in place of my coffee. This is a treat I feel great about. Thank you!! 😀
Mtjana says
My husband and I are addicted to this! It's become a go-to apres dinner cuddle up drink on these cold nights! I make it extra spicy and which makes for a healthy dessert with the frothy, slightly sweet, spicy goodness. We opt out on the whip cream and don't feel like we are missing anything. It's that good!
Marcia says
I give this a Triple YUM rating! Can hardly wait to try it, mmm. Couple of questions: I cannot use maple syrup so would pure Stevia be okay? Also, what about using pumpkin pie spice instead of ginger and cinnamon? Your addition of the cayenne pepper is genius! Request: Would you consider putting your name either under the title of your recipe or the # of servings? That way it will be there when I print it out or share it with friends. You deserve the credit!
Kathy Patalsky says
Pumpkin shakes and pumpkin mugs, sounds good to me! Do glad u enjoyed the recipe patti! 🙂
Patti says
Holy cow(less) this is AMAZING! I found your recipe through VegNews and I'm so excited about this one. I made two nice steamy mugs the other night and my hubby and I loved them!
Tonight I was in the mood for something slightly different so I put all of the ingredients into my blender (including the maple syrup) and then added a frozen banana and had myself an insanely delicious pumpkin shake! Oh, life is good right now!
Kathy Patalsky says
Thanks Robin!
Robin says
This is delicious! And healthy! A good night cap for me since pumpkin helps you sleep! I love your recipes.
aasenm says
this is so good. LIKE SO GOOD. I just made this and am drinking it right now and like am in pumpkin heaven. and its like not bad for you at all! SO GREAT!
Kathy Patalsky says
Oh good! Remember pumpkin is so good for you!! 🙂 fiber, vitamin A, potassium... Embrace it!
Adriane says
I've almost gone through two cans of pumpkin this weekend thanks to your yummy recipes!
Jo @ Including Cake says
Hi penny, It is...but is hard to find! I've found some on Goodness Direct before. I sometimes cook and puree fresh pumpkin and freeze it in small portion sizes for times like this 🙂
Andrea says
This looks so good. I can't wait to try it. I also bought my first can of pumpkin this past week. I made your pumpkin cranberry loaf. My daughters love it and would eat the entire loaf in one sitting if I would let them. I'm always glad that it takes only half the can so I have an excuse to make 2! I guess I will have to pick up some more pumpkin to try this now.
Emma says
Here in New Zealand we don't really have pumpkin in sweet things... It sounds so bizarre to me BUT this recipe looks amazing, might have to get over myself and give it a go 😀
Kathy Patalsky says
Hi Charlotte! So yes, you can use a REAL pumpkin. And make your own homemade puree out of it. Bake the pumpkin, puree it. Drier pumpkins work best since they have less water and more flavor. If that makes sense. There are many recipes online for making your own pumpkin puree out of a real pumpkin. Sorry I do not have one on my blog! Good luck and thank you for being such a big fan xoxox 🙂 And thanks for the Nelly thoughts too.
Kathy Patalsky says
If you keep in the fridge it will probably separate a bit. You could probably keep for a few days, reblend to froth it back up. I wouldn't keep a week though.. You could probably freeze it for quite some time though. Let me know how the pre-prep and store works for you if you experiment!
Kathy Patalsky says
🙂 🙂 happy sipping!
Kathy Patalsky says
🙂 It is exciting isn't it?
Sinful Nutrition says
Oh my gosh, spaghetti squash..i mean pumpkin. This makes me want to run out and get pumpkin right now. Perfect for a chilly night or morning!
Suzanne says
Making this as I write; can't wait!!!
Jen says
Mmmm, thanks for the yummy looking recipe! I'm excited to make this. Will have a lot of pumpkin left over which will give me a reason to make more pumpkin things - love pumpkin!
Best wishes, and purrs for little Nelly.
Katie @ Produce on Parade says
Ah! I must go home and make this now! I guess I'll have to find someone to cover for me at work 😉 This looks wonderful!
aasenm says
can you like keep this in the fridge and reheat it? or will it go bad? I wanna make a batch for the week so I can quickly throw it in my steamer in the mornings but I don't know how look it keeps for!
Charlotte says
I'm a frequent reader from Germany (read: huge FAAAN!) and I really want to try this pumpkin mug, however, over here I've never seen canned pumpkin puree anywhere. All I seem to be able to find is pickled pumpkin in sweet and sour sauce :-S... So, I bought a pumkin today (a red kuri squash) and I was wondering how I should actually prepare it before blending it to a puree. Would you suggest baking it? Thanks for any advice 🙂 Oh, and by the way: I really love your blog and totally empathize with you being worried about Nelly! All the best to both of you!
A. Cook says
I might dream about this mug tonight. So excited for pumpkin season!
Cassie says
WOW!!
I have been following your blog for a while, but have never left a comment. I just HAD to come on here and tell you how amazing this is. I am in love. Thick, creamy, perfect. I added in some nutmeg to mine and used silk vanilla almond milk. Thanks!!
Charly says
Do you ever make pumpkin pie? I'm sure whatever type you use for that would be perfect. They pretty much all have the same flavor. 🙂
Natasha says
We don't really make pumpkin desserts here 🙂 I guess I'll just pick one and give it a go. Maybe I'll try a pumpkin pie with the rest of it.
Maria says
Wonderful! I put a tablespoon of coconut ice cream in it! yum! Thank you for the recipe!
Cat says
Soooooo good! I used an immersion blender, so I didn't have to transfer it back and forth. And I may have used a bit more maple syrup. 🙂
The Vegan Cookie Fairy says
So ready for all the pumpkin recipes. Bring 'em on, it's cold already up here in Scotland!
Mandi Carringer says
Genius, genius, genius... I can't wait to try this magnificent looking cup of amazingness!
PS. Seriously this is genius
spinach4breakfast says
I just LOVE pumpkin! Now I don't need to be tempted by all the pumpkin latte's at Starbucks 🙂 Thanks for this!
Lauren says
Is there a reason you don't add the syrup before heating?
jodye says
This pumpkin mug sure is hypnotizing! I just bought my first can of pumpkin for the season, as well, and what a wonderful way to use it! I know what I'll be drinking with breakfast tomorrow!
pulitoesaporito says
genius!
Heather McClees says
Oh Kathy, this is AMAZING! I swapped out hot vegan cocoa for my morning cup of coffee recently and am loving it, but THIS I am going to try tomorrow morning!:) I buy the same brand( by the looks of the photo/description you gave) of canned pumpkin and actually stock it all year I love it so much. BEAUTIFUL recipe and so simple! Love it!!
Natasha says
We don't get canned pumpkin in South Africa. What type of pumpkin do you recommend using for this?
Karen says
Looks yummy and I love that flower cup!
Warm Vanilla Sugar says
Oh my! This is a big mug of goodness. Yum!
Liz Thomson says
Ok, if I wasn't already excited for fall, I am now!! It's my favorite season, and this sounds delicious!
Penny says
*sigh*. Oh how I wish canned pumpkin was available in the UK...
MBSR Davis says
Kathy - this recipe has me welcoming fall with open arms. I've been feeling wistful about summer's close, and the days getting shorter. This recipe has me looking forward to cozy evenings and delicious warm yumminess like this beverage. Thanks.
Anna says
Kathy, you have perfect timing! Just today I was pathetically mourning that starbucks pumpkin spice lattes aren't vegan (as I do annually) and thinking to myself that perhaps I should finally learn to make my own. This isn't a latte, but it's totally better because it can be drunk on cool fall nights without worrying about being kept awake! I can't wait to make it!
Kathy Patalsky says
Aimee, thanks! Yes nutmeg would be an excellent addition. I would've loved to included some but I was out! Actually a "pumpkin pie" spice blend would also be easy + yum to spice this sip.
cheri m says
Must try TODAY! I will use Quatre Epices as spice. Organic: White Peppercorns, Black peppercorns, Nutmeg, Allspice, Ginger, Sweet Cinnamon and Clove. A wonderful discovery was Teeny Tiny Spice Co. of Vermont. Organic spices and spice combos.
Aimee Gervais Derouen says
Cant wait to buy some pumpkin and try this, maybe with some nutmeg too! Why didnt I think of this!?