Mayan Pumpkin Hot Chocolate Cocktail
If you want a pumpkin spice drink as the weather gets colder, we've got the ultimate drink for you. While most of us know that chocolate's roots are in Mexico, we might not realize that pumpkins are also native to our southern neighbor. The earliest pumpkin seeds were excavated from a tomb in central Mexico and date back about 7,000 years. There's a lot of history behind this soothing winter cocktail.
Preparation for this drink is pretty straight forward--whisk together everything except the pumpkin and coffee-flavored liqueur until all the sugar and salt is dissolved. Then whisk in pumpkin puree, take it off the heat, and add the liqueur. Make sure you wait to add the liqueur until after your drink is off the heat, so none of the alcohol cooks out. We made our original recipe with almond milk but you can use any kind of milk you prefer. It works just as well with dairy milk, soy milk, or oat milk.
Garnish with whip cream and a cinnamon stick, and welcome that warming pumpkin spiciness into your heart.
- 4 cups milk or your favorite alternate milk
- ⅓ cup sugar
- ½ cup Mayan Coco
- Pinch of salt
- 1 cup pumpkin
- ⅓ cup coffee flavored liqueur
- Optional garnishes:
- Shaved chocolate
- Whipped cream
- Mini marshmallows
- Cinnamon Sticks
- In a saucepan over medium heat, combine 1 cup almond milk, sugar, Mayan Coco, and salt and whisk until sugar is dissolved.
- Whisk in pumpkin and heat through.
- When beverage is fully heated, turn off heat and whisk in coffee-flavored liqueur.
- Pour into mugs and serve with optional garnishes.
