I’m becoming increasingly thankful that I didn’t start a food blog like I had originally dreamed of doing. Between the testing, tasting, tweaking, and trying my recipe ideas over and over again (not to mention the time spent taking photos of the finished product), I’m pretty much amazed that anyone has a food blog!
That being said, I am nonetheless happy to have an outlet where I can share original recipes, but without the pressure of having to.
This recipe was inspired by the chocolate chip pumpkin bread that my mom used to make every fall when I was a child. It was such a cozy season for our family growing up, and I suppose this was my way of reminiscing over it.
As I was working on this recipe, I was reminded of something a former coworker posted on social media a year ago about Abuelita hot chocolate being better that pumpkin spice latte. The conversation that ensued on his page was so funny! People are passionate about their beverage preferences!
I had to smile as I created this recipe since it combines the warmth of pumpkin spice with the richness of chocolate. It’s a win-win in my book, and I hope others will think so too!
Although I used normal cocoa powder in this recipe to make it accessible to more people, I would wholeheartedly recommend substituting the cocoa powder (and cinnamon) for a wedge or two of Abuelita hot chocolate if you can find it at your local grocery store. Just make sure that you adjust the amount of sweetened condensed milk you use (or substitute it with a low-calorie sweetener altogether, if desired). Also, feel free to use your milk of choice. However, if you use a non-dairy option, choose one that is creamy in texture, as it will help to keep the latte from tasting grainy.
Lastly, if you make this beverage, please let me know what you think! I hope it makes this season a little sweeter for you!
- 4 c strong brewed coffee
- 4 c milk of choice
- ½ c pumpkin puree
- 1 ½ T pumpkin pie spice
- 2 T unsweetened cocoa powder
- ½ c – 1 c sweetened condensed milk, as desired
- 2-3 cinnamon sticks
- 4-6 whole cloves (optional)
Place the coffee, milk, pumpkin puree, pumpkin pie spice, cocoa powder, and sweetened condensed milk in a slow cooker. Stir well. Add the cinnamon sticks and cloves and cook on high for 1 ½ to 2 hours, or until flavors have blended together and the beverage is heated through. Stir again, then strain into mugs and serve. Makes 6-8 servings.
Stovetop Method (1-2 Servings):
- 1 c strong brewed coffee
- 1 cup milk of choice
- 2 T pumpkin puree
- 1 t pumpkin pie spice
- ½ T cocoa powder
- 2-4 T sweetened condensed milk, as desired
- 1 small cinnamon stick*
- 1-2 whole cloves (optional)
Add the first 6 ingredients to a pot and mix well. Add the cinnamon stick and cloves, then simmer over medium-low heat for 5-7 minutes, or until heated through. Stir and strain into a mug. Enjoy!
*If you don’t have cinnamon sticks, I would suggest not using cinnamon at all. I found ground cinnamon to make the latte too grainy.