Cooking Instructions
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Step 1
Combine
Soy Milk (960 mL)
,
Canned Pumpkin Purée (225 g)
,
Unsweetened Cocoa Powder (20 g)
,
Brown Sugar (55 g)
,
Ground Cinnamon (1 g)
,
Ground Cloves (as needed)
and
Ground Ginger (as needed)
over medium heat in a large saucepan. Bring to a low simmer, whisking often, until everything is smooth and dissolved.
Step 2
Serve hot, optionally topped with whipped cream and gingerbread cookies.
