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)
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.