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.
We celebrate with pumpkin pie, pumpkin bread, or pumpkin pound cookies 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 while you’re at it.
I also pause to thank our veterans and extend my utmost appreciation and gratitude. It is never taken lightly for me. And we recently drove over to Crosbyton to celebrate a dear friend as she embarks on a new adventure, moving away from the area to be with family. This sweet friend, Joyce, is a loyal reader of the Spur newspaper, and I love the fact that she can take a little piece of west Texas with her, by continuing to subscribe to the paper. Joyce, we wish you the very best!
Enjoy food made fresh! Pumpkin Spice Cocoa
1 cup whole milk, (or other milk) ¼ cup pumpkin puree 2 heaping tablespoons unsweetened cacao or cocoa powder 1 tablespoon date syrup, (or sugar, to taste) ¼ teaspoon pumpkin pie spice TOPPING: ¼ 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, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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