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Pumpkin Coconut Hot Chocolate

4.5 from 2 votes
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  • 1 13 ounce can full-fat coconut milk
  • 4 ounces high-quality semi-sweet chocolate chopped
  • 3 to 4 tablespoons pumpkin pie syrup
  • 2 tablespoons dutch process cocoa powder
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon coconut extract if desired
  • whipped cream or coconut whipped cream for topping
  • flaked coconut for topping

pumpkin pie syrup

  • 1 cup sugar
  • 1 cup water
  • 1/3 cup pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract


  • Heat the milk, chocolate, pumpkin syrup, cocoa and salt in a saucepan over medium-low heat. Whisk until the mixture is combined and cook until it is simmering and warm and slightly thickened. Remove from the heat and stir in the vanilla and coconut extracts.
  • Pour into mugs and top with toasted coconut and whipped cream.

pumpkin pie syrup

  • Heat the sugar, water, pumpkin puree and pie spice in a saucepan over medium-low heat. Whisk constantly until the sugar dissolves and let the mixture come to a simmer. Remove it from the heat and let it cool slightly, then add the vanilla extract. Strain it through a fine mesh strainer so you’re left with a syrup consistency. This can be kept in a sealed container in the fridge for a week or so!

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