When I was back home Halloween wasn’t even over yet and all the stores were slowly bringing the Christmas displays to the front and getting the Halloween stuff ready for clearance. Let’s not forget that all important holiday in between Halloween and Christmas…Thanksgiving!
There’s still plenty of valuable time to bake with pumpkin. Thanksgiving is all about spice and pumpkin pie. Don’t pull out the peppermint and red and green sprinkles just yet.
There’s a lot of different ways to make hot chocolate. This is the method that I’ve been using lately. I find it melts all the chocolate and makes a smooth and silky hot chocolate. I find it’s also the best method for making hot chocolate with soy milk. I found it really difficult to get the chocolate to blend with the milk making it on the stove top.
3 tbs hot chocolate powder (I like Green & Black's hot chocolate granules)
1 tbs pumpkin puree
1/8th tsp pumpkin pie spice
50ml boiling water
250-300ml milk (I used whole milk for extra creaminess)
- Pour the hot chocolate granules, pumpkin pie spice and pumpkin puree into your mug. Pour the boiling water over top and stir until dissolved.
- Pour the milk into a heatproof safe bowl. Heat for two minutes.
- Dump the contents of your mug into the hot milk. Stir to combine and then blitz with an aero latte.
- Pour back into your mug. Top with whipped cream and a sprinkle of pumpkin pie spice.
Adjust spice and pumpkin to suit your own tastes. Scale up the chocolate and milk for larger mugs.