Pumpkin Spiced Salted Caramel Hot Chocolate
40g (1.4 oz) Dark Chocolate
250ml (1 cup) Soya, Oat or Almond Milk
1 tsp Pumpkin Spice (mixed cinnamon, ginger, cloves, mace, cardamom and nutmeg)
2 tsp Considerit Salted Caramel
2 tbsp Coconut Cream (or Soya Whipped Cream)
Pumpkin Spice Lattes are so popular that they’ve spawned dozens of seasonal drinks, but most coffee shop recipe are loaded with sugar, and it can be tricky to find 100% plant-based options.
Thankfully it’s super easy, and a whole lot cheaper, to make your own flavoured hot drinks at home. Pour this Spiced Salted Caramel Hot Chocolate into a reusable mug, top with whipped coconut cream, and you’re good to go.
- Melt the chocolate, spices and soya milk in a small pan over medium heat, whisking as the liquid starts to warm up.
- Add 1 tsp Considerit salted caramel, whisk and pour into a mug.
- Place the coconut cream in a piping bag and swirl over the hot liquid.
- Drizzle over the remaining salted caramel, dust with some cocoa or cinnamon powder, and enjoy immediately!