>> Thursday, November 15, 2012
I found myself with an extra five minutes this morning. Enough time to whisk together a warm drink. First idea: Make some basic hot chocolate. Then I thought about making Maple-Peanut Butter Hot Cocoa. All we have right now is sunflower butter. Just wouldn't be the same.
What caught my eye on the kitchen counter was some leftover pumpkin puree from Ada's breakfast. Now? You see where this is going. I made Pumpkin Hot Chocolate (it's vegan, too!) with almond milk and a drop of almond extract. I'm in heaven.
(Also, the wreath "prop" in this photo. What was I thinking? Entirely unnecessary and looks ridiculous. Shoot and learn, my friends.)
Excuse the chocolate dribbles on that last photo. I HAD to sip some while it was super hot. I just finished the last drops, and I will tell you confidently that this is my new favorite cold weather drink. The pumpkin is so light and sweet mixed with the chocolate.
I know. I know. "Pumpkin doesn't belong in everything, Ashley."
I'm not so sure about that. (Many examples . . .)
If you'd like to make your own mugful of this delicious drink, just whisk together the following ingredients in a small saucepan on your stove-top. Medium heat until hot, but not boiling.
- 1-1/2 cups unsweetened or homemade almond milk
- 2 tablespoons pumpkin puree
- 1 tablespoon cocoa powder
- 1 teaspoon maple syrup (optional)
- 1/8 teaspoon (a drop, basically) almond extract (optional, but PLEASE DO IT!)
This post definitely replaced the regularly scheduled programming today. I'll be back with some more Mommy Runner thoughts and tips tomorrow. And next week, I'll probably share my favorite mint hot chocolate recipe. At least the cold is good for something!
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