Cooking Instructions
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Step 1
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.
Step 2
Serve hot, optionally topped with whipped cream and gingerbread cookies.
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