Cozy up with a mug of dairy free pumpkin hot chocolate this season! Made with just six simple ingredients, this recipe is easy to make and so satisfying on a chilly day. It’s also a great way to use up extra pumpkin puree that you have leftover. A must-try for anyone who loves fall flavors!
If you’ve already tried my decadent dairy free hot chocolate, you probably know that one is like brownie batter in a cup. This is a little lighter and offers warm aromatic spices, making it another ice option to try!
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with ingredient notes:
- Oat milk – This tends to be creamier and sweeter than other dairy free milk alternatives, so I think it works well in this recipe. However, you can use whatever dairy free milk alternative you keep on hand.
- Pumpkin puree – Plain pumpkin puree is best since we’re adding pumpkin spice to the recipe. However, canned pumpkin pie filling will also work in this particular recipe.
- Pumpkin spice – That warming, aromatic addition! If you don’t have pumpkin spice on hand, feel free to use mostly cinnamon, with a pinch of nutmeg and ginger. This recipe is flexible.
- Vanilla and salt – Helps enhance the flavor!
- Chocolate chips – My favorite dairy-free chocolate chips are Enjoy Life dark chocolate morsels and Guittard Extra Dark Chocolate Chips.
While not pictured in the ingredients above, you can also use dairy-free whipped cream to top your hot chocolate. You can make whipped coconut cream at home or buy the canisters of dairy-free whipped topping at the store. Reddi-Whip makes some dairy-free whipped toppings, and Aldi also has a almond non-dairy whipped topping that I think is pretty delicious (pictured below).
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. This is very simple to make!
Start by adding the oat milk, pumpkin puree, pumpkin spice, and salt to a small pot. Heat over medium-low for about 3-4 minutes, until the mixture is warm and well combined. (But it shouldn’t be boiling).
Add the vanilla and chocolate, and continue cooking for another 2-3 minutes, stirring continuously, until the chocolate has melted.
Serve in a mug! Feel free to add some optional dairy-free whipped cream and a sprinkle of pumpkin spice.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free and egg free.
As long as you choose safe brands of oat milk and chocolate chips, this should also be wheat/gluten free, soy free, and sesame free. Just be sure to check labels! For example, some brands of oat milk aren’t considered wheat/gluten free due to cross contamination with oats in the field.
If you’re using a dairy-free whipped cream, note that this recipe most likely does contain tree nuts. Many varieties on the market contain tree nuts. Be sure to check labels if you have a nut allergy, or simply leave off the whipped topping and enjoy without it.
More Seasonal Dairy Free Drinks
If you’re looking for cozy or holiday-inspired dairy free drinks, be sure to give one of these a try:
- Dairy free pumpkin spice latte
- Hot watermelon lemonade (with honey and cinnamon)
- Vegan coquito
- Dairy free eggnog
I hope you enjoy this recipe! Perfect for chilly fall and winter days. If you get a chance to try it, feel free to leave a recipe rating or comment below.
Dairy Free Pumpkin Hot Chocolate
Ingredients
For the hot chocolate:
- 1 ¼ cups oat milk
- 2 tbsp pumpkin puree
- ½ tsp pumpkin spice
- Pinch salt
- 2 tbsp dairy-free chocolate chips (feel free to add 3 tbsp for a stronger chocolate flavor)
- ½ tsp vanilla extract
Optional for topping:
- Dairy-free whipped cream
- Pumpkin spice
Instructions
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In a small pot, heat the oat milk, pumpkin puree, pumpkin spice, and salt over medium-low heat for about 3-4 minutes, or until mixture is hot (but not boiling).
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Add the chocolate chips and vanilla extract and cook for 2-3 minutes, stirring constantly until chocolate is melted throughout.
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Pour into a mug and enjoy! Feel free to garnish with optional dairy-free whipped cream and a sprinkle of pumpkin spice.
Recipe Notes
Nutrition analysis (approximate, does not include optional toppings): 297 calories, 18.5 g fat, 7.5 g saturated fat, 290 mg sodium, 36 g carbohydrate, 7 g fiber, 20.5 g sugar, 5 g protein, Vitamin D: 13%, Calcium: 28%, Iron: 8%, Potassium: 16%
I hope you enjoy this dairy free pumpkin hot chocolate! If you get a chance to try it, feel free to leave a recipe rating or comment below.
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