Larue: Use this pumpkin spice cocoa to keep pumpkins alive during the holidays

2021-11-25 10:45:47 By : Mr. Huarong Zhang

Thanksgiving is approaching, and I can say that it may not be easy for me to switch from pumpkin spice to all the wonderful flavors that Christmas brings. So, I plan to sprinkle some pumpkin spice throughout December to help make the transition seamless.

In any case, we celebrated with pumpkin pie, pumpkin bread or pumpkin pound cake throughout the holiday. I do like a comfortable cup of sugar cane cocoa, but how do you turn those famous pumpkin spice latte ingredients into a cup of warm cocoa?

I have been using the small milk frother placed next to the coffee machine to make this warm, aromatic drink, but it can also be done on the stove. I mix a glass of milk (even plant-based milk works well), a spoonful of pumpkin puree, a little pumpkin pie spice, a little sweetness, and a lot of cocoa powder. I like to use jujube syrup to sweeten my mutable, but the sweetener of your choice will work well.

Let the pumpkin alive during the holidays! Enjoy the season with a thermos filled with pumpkin spice cocoa and enjoy the fresh food!

Have a wonderful Thanksgiving, knowing that I am grateful for the opportunity to share these recipes every week. I am very grateful to each of you.

1 cup whole milk, (or other milk)

2 tablespoons unsweetened cocoa powder or cocoa powder

1 tablespoon date syrup, (or sugar, according to taste)

Sprinkle with pumpkin pie spice

Stove method: Put milk, pumpkin puree, cocoa powder, sweetener and pumpkin pie spice in a medium saucepan. Stir together until well mixed. Cook over medium heat until just warm, about 2 or 3 minutes,

Foaming machine method: Put the ingredients in the foamer, and then set the foamer to "heat and foam", (I promise this is not a riddle).

Add extra milk as a topping in the frother, or stir by hand.

Pour the cocoa into a large cup. Top with frothy milk ingredients and sprinkle with pumpkin pie spice.

Note: If using a foaming agent, make sure not to exceed the maximum level of the liquid. If necessary, some ingredients can be reduced.

ANGELINA LARUE is a food writer, recipe developer, and author of "Entire Mexican Enchiladas Fresh and Nutritious Southwestern Food".