Heidi's Spiked Pumpkin Spice Hot Chocolate

There's a chill in the air and the leaves are changing its Fall and time to warm up with making a very special Pumpkin spiced hot chocolate. My adult version I add a bit of rum and for the kids just more whip cream and sprinkles. This will become an annual must have to welcome in the new season. Enjoy!

Featured in the October 2018 Edition of 'In The Loop Magazine

Ingredients:

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1/2 teaspoon ground Cinnamon

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1/4 teaspoon ground Nutmeg

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1/4 teaspoon ground Ginger

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1/4 teaspoon ground Clove

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1/4 cup Pumpkin Puree'

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2 Tablespoon Cocoa Powder, Unsweetened

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3 Tablespoon Sugar

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pinch of Sea Salt

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2 cups Milk

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2 Ounces or more of Rum, to taste

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Topping Ideas: Fresh whip cream and toasted nuts or sprinkles, mini Marshmallow, chocolate or caramel syrup.

Directions:

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In a bowl combine all dry ingredients, set aside.

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Using a medium size pot add milk and whisk in pumpkin puree'. Turn on heat to medium mixing and slowly adding dry ingredients mixing altogether and until simmering stage, turn off heat. Add in the rum.

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Pour and serve in your favorite mugs topping with whip cream and toasted crushed nuts or mini marshmallows any favorite drizzle of chocolate, caramel whatever your palette desires. Optional Rum or add extra rum!

Serves 4