RECIPES

Larue: Keep pumpkin alive for the holidays with this Pumpkin Spice Cocoa

Angelina Larue

Special to the Avalanche-Journal

Here we are with Thanksgiving upon us, and I can say it may not be easy for me to move on from pumpkin spice to all the glorious flavors Christmas brings. So, I plan to sprinkle some pumpkin spice all over December to help have a seamless transition.

You can use a little milk frothing machine to whip up this warm, aromatic beverage, but the same can be accomplished on the stovetop.

We celebrate with pumpkin pie, pumpkin bread, or pumpkin pound cake throughout the holidays, anyway. And I do love a cozy cup of candy cane cocoa, but how about taking those famous ingredients for pumpkin spice latte and turning them into a warm mug of cocoa?

I’ve been using a little milk frothing machine I keep next to my coffee maker to whip up this warm, aromatic beverage, but the same can be accomplished on the stovetop. I mix together a cup of milk, (even plant-based milk works well), a scoop of pumpkin puree, a dash of pumpkin pie spice, and a touch of sweetness, along with a good amount of cocoa powder. I like using date syrup to sweeten my cocoa, but your sweetener of choice will work just fine.

Keep pumpkin alive for the holidays! Enjoy the season with a thermos full of Pumpkin Spice Cocoa, and enjoy food made fresh!

Have a splendid Thanksgiving and know that I am so grateful for the opportunity to share these recipes every week. And I am incredibly thankful for each of you.

Pumpkin Spice Cocoa

1 cup whole milk, (or other milk)

1/4 cup pumpkin puree

2 heaping tablespoons unsweetened cacao or cocoa powder

1 tablespoon date syrup, (or sugar, to taste)

1/4 teaspoon pumpkin pie spice

TOPPING:

1/4 cup frothed milk

Sprinkle of pumpkin pie spice

Stovetop method: Place milk, pumpkin puree, cocoa powder, sweetener, and pumpkin pie spice in a medium saucepan. Whisk together until well combined. Cook over medium heat until just warmed, about 2 or 3 minutes,

Frother machine method: Place ingredients in a frother, and set frother to “heat and froth”, (I promise this isn’t a riddle).

Whisk additional milk for the topping in a frother or whisk by hand.

Pour cocoa into a large mug. Top with frothy milk topping, and a sprinkle of pumpkin pie spice.

Makes 1 serving.

NOTE: If using a frother, be sure to not surpass the maximum level of liquid. Cut back the ingredients a little, if needed.

ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”