It has now been a good 5 weeks since I started my degree at the University of Stirling and I can safely say it was an excellent decision to come here. The campus is gorgeous, I get along great with my classmates, the course is engaging and challenging… what more could I ask for? One of my classmates is American, so naturally with autumn/fall rolling in with great gusts of wind and billowing golden leaves, the topic of pumpkin puree came up.
I got some funny looks when I mentioned how I put pumpkin puree in my hot beverages. Apparently in the USA, all the pumpkin drinks don’t actually contain any pumpkin at all.
Well, rules were made for breaking. And besides, real pumpkin puree is what makes this autumnal beverage so deliciously smooth and silky. Read chocolate pieces ensure utter sultriness and the spices are guaranteed to warm the cockles of your heart. You simply can’t survive autumn without this drink.
200ml (2/3 cup + 2 tbsp) unsweetened almond milk
20g (just under 1 oz) dark chocolate, roughly chopped
1 tsp dark cocoa powder
1 tbsp pumpkin puree
1 tsp maple syrup
¼ tsp allspice
In a small saucepan, gently heat the chocolate pieces, the pumpkin puree, cocoa powder, maple syrup, allspice and a little of the almond milk, stirring occasionally with a wooden spoon to combine the ingredients into a smooth paste.
When the chocolate starts to melt, gradually pour in the almond milk, stirring all the while. Keep stirring until the hot chocolate is utterly smooth.
Pour into a mug and drink immediately.
In case you didn’t know, I co-host a wonderful radio show called You Cannae Call Her Fanny every Tuesday from 5.15pm-7pm on which I talk about my Recipe of the Week; and every Friday 1pm-3pm I take part in the Air 3 Radio Book Club. We’re talking about The Guernsey Literary and Potato Peel Pie Society (by Mary Ann Schaffer and Annie Barrows) this week – join in the conversation!