Pumpkin pies enjoy a particular status during the holidays. So far as we know, a mix of spices has been essential for baking pumpkin pies as far back as 1796, according to a recipe in the first-known American cookbook, American Cookery by Amelia Simmons. Warm spices mingling with rich hot cocoa is one telltale sign that it’s the most wonderful time of the year. The cup becomes dessert when it gets dressed up with a spice-dusted dollop of whipped cream.
- Yield: 4 Servings
- ½ cup unsweetened cocoa powder
- 2 tablespoons sugar, or to taste
- 2 teaspoons pumpkin pie spice mix + extra for dusting
- 4 cups milk
- Whipped cream
- Combine cocoa powder, sugar, and spice mix in a saucepan. In a separate saucepan, heat milk over medium heat until it becomes hot, not quite to a boil. Add just a few tablespoons of the hot milk into the cocoa mix, and stir into a smooth paste with a wooden spoon.
- Gradually add the remainder of the milk and continue stirring until fully incorporated. Simmer over low heat for 5 minutes, then froth with an immersion blender until creamy and foamy. Divide into four pre-warmed cups. Top each with whipped cream and dust with spice mix.