Add all the ingredients into a pot and cook over low heat, stirring with a whisk until the chocolate is melted and everything is well combined and very warm.
Add the hot chocolate into a blender and mix for a minute or two. This is optional but very recommended. Pumpkin puree can be sometimes lumpy. Hot chocolate mixed in a blender has a smooth, velvety consistency, and the spices are perfectly distributed.
Optional: you can top your pumpkin spice hot chocolate with whipped cream and sprinkle with cinnamon sugar.
Enjoy!
uwagi
Chocolate - you can use milk, white, bittersweet, or dark chocolate - it depends on which chocolate you like the most! Use the best quality chocolate you can get - the drink will be as good as your chocolate. White chocolate - the pumpkin flavor is most noticeable. Milk chocolate - my favorite chocolate to use with this recipe, but also my favorite kind of chocolate. Bittersweet and dark chocolate - make the drink more rich and less sweet, if you'll use this type of chocolate also add a little bit of heavy cream (1-2 tablespoons)
Pumpkin puree - you can use homemade or canned puree. This hot chocolate made with canned pumpkin puree will be a little more thick so you can add just a little bit more milk if you wish.
Milk - I used cow's milk but you can also use plant-based milk like almond milk (use unsweetened milk or your beverage will be too sweet).
What you could also add? You could spike your hot chocolate with bourbon.
Storage: This pumpkin spice hot chocolate reheats very well. Keep it in the fridge for up to 3 days.
Calories = 1 serving (1/2 of the recipe), without the whipped cream topping. This is only an estimate!