This simple hot chocolate recipe is silky, smooth and full of spice. It’s the best way to keep the chill of fall at bay.
I am the world’s nerdiest airplane traveler. I’m the kind of person who has to double check everything. The flight number, the flight time, the gate, my seat, my luggage, everything. Then I go back and triple check everything. I like knowing everything is as it should be.
I used to be terrified of flying. Now I fly alone. I’ve certainly come a long way. It just took some time for me to wrap my brain around the idea that when it comes to flying, the only thing I can control is what time I leave my house. The rest is out of my hands. That’s hard to accept. Which probably explains why I triple check every part of my itinerary and my bags. I need to feel some sort of control.
As soon as I sit down in the plane, I have to size up the person next to me. Will they be an excessive talker, will they hog the arm rest, will they be totally annoyed with me when I have to pee 10 minutes into the flight? Or will they pretend I don’t even exist? That last one bothers me the most. I like making eye contact with people in the airport and give friendly little smiles. Partly because I’m genuinely a friendly (and nerdy) person. And partially because air travel brings out this weird “we are in it together” mentality. I know, it’s totally goofy. But if I’m stuck in an airport or on a runway I want to have at least one ally; one person I can connect with. Otherwise traveling can be so lonely. And that’s the crux of it, I don’t like being alone.
When I do travel alone, I treat myself to fancy coffee. Being trapped in an airport lends itself perfectly to over-priced coffee consumption. Pumpkin spice is all the rage at the moment. While it does make coffee exceptionally exciting, it makes hot chocolate pretty extraordinary as well. This hot chocolate recipe is ridiculously easy and tastes better than anything you’d buy at a coffee shop! Guess what? It starts with coffee creamer!
I used International Delight Hershey Chocolate Caramel creamer as the base for this hot chocolate recipe. I added MORE chocolate, pumpkin puree and lots of pumpkin pie spice. I added bourbon cream as well, that ingredient is totally optional (insanely delicious, but not for everyone).
Forget the powdery packets, the k-cups or even the fancy pants coffee shop. Make this hot chocolate recipe at home!!! You will never go back to ordinary hot chocolate again!
- 1 cup International Delight Chocolate Caramel Coffee Creamer
- 2/3 cup milk
- 2/3 cup semisweet chocolate chips
- 2 1/2 teaspoons pumpkin pie spice
- 5 tablespoons pumpkin puree
- 2 tablespoons bourbon cream (optional)
- whipped cream, cinnamon, shaved chocolate for garnish
- In a medium sauce pan, combine cream, milk and chocolate. Stir with a whisk until chocolate has melted. Cook on medium low for 5-8 minutes or until thick.
- Stir in pumpkin spice and puree. Adjust seasonings to suit your taste. Remove from heat. Stir in bourbon cream if using.
- Ladle into two mugs. Top with whipped cream, cinnamon and chocolate shavings.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 638 Total Fat 34g Saturated Fat 20g Trans Fat 0g Unsaturated Fat 13g Cholesterol 32mg Sodium 124mg Carbohydrates 87g Fiber 7g Sugar 66g Protein 8g
I may be linking this up to these parties and to The Weekend Potluck!