Name: Pumpkin Gingerbread Hot Cocoa
Total time: PT900.0S
Yield: 4
Ingredients: 4 cup Soy Milk; 1 cup Canned Pumpkin Purée; 1/4 cup Unsweetened Cocoa Powder; 1/4 cup Brown Sugar; 1/2 teaspoon Ground Cinnamon; 1/4 teaspoon Ground Cloves; 1/4 teaspoon Ground Ginger

This Pumpkin Gingerbread Hot Cocoa is a rich and decadent drink to enjoy the holidays, without tons of added fat and sugar.

Low-Fat

Quick

Pumpkin Gingerbread Hot Cocoa

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Soy Milk

Canned Pumpkin Purée

Unsweetened Cocoa Powder

Brown Sugar

Ground Cinnamon

teaspoon

Ground Cloves

Ground Ginger

Stove

Combine {@6:}, {@0:}, {@4:}, {@5:}, {@1:}, {@3:} and {@2:} over medium heat in a large saucepan. Bring to a low simmer, whisking often, until everything is smooth and dissolved.

Combine Soy Milk (4 cup), Canned Pumpkin Purée (1 cup), Unsweetened Cocoa Powder (1/4 cup), Brown Sugar (1/4 cup), Ground Cinnamon (1/2 teaspoon), Ground Cloves (1/4 teaspoon) and Ground Ginger (1/4 teaspoon) over medium heat in a large saucepan. Bring to a low simmer, whisking often, until everything is smooth and dissolved.

Combine Soy Milk (4 cups), Canned Pumpkin Purée (1 cup), Unsweetened Cocoa Powder (1/4 cup), Brown Sugar (1/4 cup), Ground Cinnamon (1/2 tsp), Ground Cloves (1/4 tsp) and Ground Ginger (1/4 tsp) over medium heat in a large saucepan. Bring to a low simmer, whisking often, until everything is smooth and dissolved.

Serve hot, optionally topped with whipped cream and gingerbread cookies.

Pumpkin Gingerbread Hot Cocoa

4.8

15MINS

$5.55

Ingredients

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Cooking Instructions