I finally found myself craving hot cocoa last week. The Fall chill has descended. My persimmons are starting to ripen. And I can comfortably wear a blanket thrown around my shoulders all day like an enormous parka.
Last Tuesday on a whim I slid into the kitchen in my sock-feet and whipped up a couple of warming mugfuls of this pumpkin hot chocolate. I wasn’t really expecting to be so in love with it on the first try (seeing how it was completely improvised with what I had on hand). But, since it was such a stunner from the get-go, I made it a few more times (*ahem* every day last week).
It has yet to become old hat. As I’m easily bored by food things, that’s really the sign that this cocoa is killer.
The method is a bit atypical. Whereas most cocoa requires whisking cocoa powder into milk warmed over a stovetop, my method requires adding everything to the bowl of a high powered blender and whirring until frothy. I like it blended, not stirred.
Not to mention that the ingredients are, uh, unusual.
There’s cocoa, pumpkin, a spice blend called hawaij (cardamom / ginger / nutmeg / cloves / cinnamon), a touch of almond butter and coconut cream, dates and hot water.
Somehow, like magic, all of this comes together to make a frothy, rich, pumpkin-infused cocoa. It’s entirely new and yet comfortably familiar. It’s exceptionally cozy at it’s core. The perfect thing to sip whilst sinking your whole body into a sea of soft blankets and watching Dazed and Confused over and over and over.