Decadent Pumpkin Spice Coco (Xocolatl) with Whipped Coffee
Indulge in a rich and warming Pumpkin Spice Coco (Xocolatl) paired with velvety smooth whipped coffee. This festive treat is perfect for fall gatherings or a cozy night in.
Equipment Needed
- Electric Mixer
- Glasses
- Measuring cups and spoons
- Saucepan
- Whisk
Ingredients
- 0.75 cupMilk (dairy-free)(Use almond, soy, or oat milk.)
- 0.66 cupHeavy Cream (dairy-free)(Use coconut cream or a dairy-free alternative.)
- 8.00 ozDark Chocolate (high quality)(Use a dark chocolate with a high percentage of cacao.)
- 2.00 tbspBrown Sugar
- 0.50 tspVanilla Extract
- 0.50 tspGround Cinnamon
- 3.00 tbspPumpkin Puree
- 0.75 tspPumpkin Pie Spice
- 2.00 tbspInstant Coffee
- 4.00 tbspWater(Room temperature)
- 1.00 cupPowdered Sugar
- 1.00 pinchSalt
Instructions
Heat milk and heavy cream in a saucepan over medium heat until just simmering.
Estimated time: 3 minutes
Remove from heat, stir in chocolate, brown sugar, vanilla, cinnamon, and salt. Cover and let sit for 5 minutes.
Estimated time: 5 minutes
Stir until smooth, then add remaining milk. In a separate bowl, whisk together instant coffee, water, powdered sugar, pumpkin puree, and pumpkin pie spice until combined.
Estimated time: 5 minutes
Beat with an electric mixer on high speed until soft peaks form (5-6 minutes).
Estimated time: 6 minutes
Pour chilled coco (xocolatl) over ice in glasses.
Estimated time: 2 minutes
Top with a dollop of whipped coffee.
Estimated time: 1 minutes
Garnish with a sprinkle of cinnamon, if desired.
Estimated time: 1 minutes
Serve immediately and enjoy!
Estimated time: 1 minutes
For a vegan option, ensure all ingredients are vegan-friendly.
Estimated time: 1 minutes
Store leftover coco (xocolatl) in an airtight container in the refrigerator for up to 3 days.
Estimated time: 1 minutes