I think of myself as generally pretty all-are-equal minded. But, I admit, I do have a bias.
When it comes to blenders.
So, regular blender people, forgive me. This post is especially for those with high speed blenders like Blendtecs or Vitamix (I’m in the Vitamix camp myself).
I had a perfectly good simple blender for, like, ever. I truly loved it and I sure did make zillions of wonderful creations in that thing. Then, in 2013 my husband and I finally made my dream of owning a Vitamix come true and I have to say, I’ve never looked back. There just are some things you cannot do with a common blender. Like turn raw ingredients into a hot soup or a drink in a matter of minutes. This recipe is an example of that kind of ridiculous wonder you can create with a high speed blender…
Perfect for chilly months and festive gatherings, this almost impossibly simple hot chocolate is uniquely delicious! Cost and sugar content is way less than what you’ll get at that giant coffee shop chain when you stop off for their latest pumpkin spiced concoction. Plus, when you make this yourself, you know exactly what’s in it!
Chances are you’ve got boxed or canned pumpkin purée, vanilla extract, cinnamon, nutmeg and ginger in your pantry right now because it is the holiday season and time for all things pumpkin spiced and baking. And, if you’ve got a high speed blender, you can whiz up some almond milk in a matter of minutes if you don’t already have some in your fridge. I always have chocolate chips in stock because….. chocolate chips!
I love the flavor combo of pumpkin and chocolate and this pumpkin-y hot chocolate does not disappoint!
It’s just enough pumpkin, spice and chocolate rolled into a smooth, sip-able, festive treat. I will definitely be whizzing up a double batch of this after Thanksgiving dinner this week.
I was first inspired to make a blender hot chocolate from a recipe I found on the Vitamix blog. Frankly I loved the idea of making an instant hot chocolate in the blender — I mean, that’s brilliant, right?! Sadly, I really disliked their recipe. I decided to take their idea and run with it, health it up a bit, and make it vegan (all you have to do is use vegan chocolate chips to do so!).
My first rendition of this was made with coconut milk and more pumpkin than you’ll see in this final recipe. I do not recommend upping the amount of pumpkin or using such a thick nondairy milk because it yields way too heavy a drink. Almond milk (especially homemade!) is ideal for this just rich enough, creamy goodness.
May you and yours sip lovingly while laughing and feeling grateful this Thanksgiving! I’ll be cheers-ing in your direction while I sip and savor at my grateful-making holiday celebration.
Pumpkin Spiced High Speed Blender Hot Chocolate
by Maggie Verderame
3 cups Almond Milk
8oz / 1 ¼ cups Chocolate Chips
½ cup Pumpkin Purée
1 tsp Vanilla Extract
1 tsp Sweet Cinnamon Powder
½ tsp Ground Ginger
¼ tsp Ground Nutmeg
Add all ingredients to blender container. Cover and secure lid — no tamper required. Turn on blender and blend on low speed for 15 seconds. Raise machine up to highest setting and let blend for 5 minutes. This will heat the ingredients, resulting in hot chocolate. After 5 minutes of blending, reduce speed to lowest setting again and blend for 30 seconds. Lowering the speed for these last few seconds will lessen the amount of frothiness produced by the long, high blending and create a nice smooth, drinkable blend.
Pour into mugs and enjoy! Makes 3-4 cups of creamy, pumpkin spiced delicious hot chocolate