This homemade vegan pumpkin coconut hot cocoa is a rich and delicious dairy-free alternative even if you aren’t vegan.
Disclaimer: I received these delicious marshmallows to do with as I pleased. I pleased to make this scrumptious wintry drink.
If you are vegan or vegetarian, have a milk allergy, cut dairy products from your life, or just want to switch things up with a new flavor, pumpkin coconut vegan hot cocoa is the drink for you. It has just a few ingredients, and you can whip it up in almost no time.
One of my favorite things to do on a winter evening is to curl up in a warm blanket and enjoy freshly popped popcorn with loads of salty butter and sip homemade hot cocoa. I am a sucker for a good cup of steaming hot cocoa and my husband has perfected the art of “Heather’s Preferred” homemade hot cocoa with just the right amount of chocolate, full fat (raw) milk, a splash of vanilla, and pinches of cinnamon and chili powder.
You’ll think I’m a snob but I can tell with one taste if he missed even one ingredient. I give him a fake glower over my cup and say, “Don’t let it happen again”. He doesn’t…until he does.
Sometimes I want something new though and I had these mini pumpkin marshmallows sitting here, taunting me with all the things I could use them for. All I could obsess over was the idea of a homemade pumpkin hot cocoa.
But not just any pumpkin hot cocoa. With allergy friendly vegan mini marshmallows I knew I needed to make something super special – a homemade vegan hot cocoa that didn’t fit the mold.
I nixed almond milk (allergy!!), soy milk (eh), and rice milk (another eh) and went straight for coconut milk. Pumpkin and coconut as a flavor combo earned me some skeptical looks but I’ve found some of my favorite flavor profiles in unlikely combos so it never hurts to try.
Once my hot cocoa was done, I ladled it into mugs and added a generous handful of delicious Dandies vegan pumpkin mini marshmallows and a sprinkle of coconut flakes. Now it’s time to enjoy this decadent homemade hot cocoa that we can only class as ‘cooks easy gourmet’.Print
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/2 cup pumpkin puree
- 1 quart (4 – 8 ounce cups) coconut milk
- Pumpkin flavored mini marshmallows
- Coconut flakes (optional)
- Mix cocoa powder, sugar, and pumpkin puree in 6 quart deep pot over medium heat.
- Stir until melted into a thick paste.
- Whisk in coconut milk.
- Heat to desired temperature.
- Ladle into mugs and top with marshmallows and optional coconut flakes.
NOTE: You can make the chocolate pumpkin paste ahead of time and store in the refrigerator. Add ‘to taste’ to your favorite hot cocoa base, heat, and enjoy any day!