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
- 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)
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!