Pumpkin Spice Hot Cocoa

I believe I invented this recipe two years ago when I was nursing Konny.  With soy and dairy out of the question, so was Starbucks.  That left me up to my own devices to create yummy drinks at home with allergy friendly ingredients.

I'd been making my hot cocoa by the cup since I was nursing Katie, so really all this involved was adding the pumpkin goodness.  What is it about fall that makes us scramble to fill our bellies with as much pumpkiny delights as possible?  Mmmm!

This hot cocoa is super easy and quick to make!  I prefer to mix it up, slip on my fuzzy socks and see what I've got on the dvr.  All after the kids are in bed, of course!  Gather your ingredients and let's get started.

2 Tbsp cocoa
2 Tbsp sweetener (brown sugar, stevia, sucanat, etc)
2 Tbsp pumpkin puree
1/2 tsp pumpkin pie spice
1 cup (your preferred variety) milk

Put all ingredients except the milk in your favorite mug and stir to combine.  Add just enough hot water to create a slurry. 

Next, heat up the milk to your desired temperature.  Then, for me, this is where it gets fun!  I whip out my Aerolatte.  My dear friend, Lisa, presented me this for Christmas the year of "no Starbucks allowed".  She always knows how to make me smile!

 

Start frothing that warm milk until you get a nice big head of foam on the top.  It is amazing how well it really works!

 

Mix your warm milk into your chocolate pumpkin slurry and then add a big blog of foam on top (or whipped cream, but we keep things allergy friendly around here).

 

ENJOY!