How To Make Pumpkin Spice Mexican Hot Chocolate

Who says that pumpkin spice is just for the Autumn months? If you're wanting to create a simple recipe combining fall’s most classic flavor with the delicious spice of Mexican hot chocolate, we got you covered. It's perfect for the holidays and easy to make. Cozy up with your favorite book, or holiday movie, and post that Instagram story! Here's how to make it. 



  • Pumpkin Spiced Hot Chocolate
    • 4 cups plant-based or dairy milk
    • 1 bar Ibarra Mexican chocolate
    • 1 tsp pumpkin pie spices (mix below)
    • ½ cup to 1 can unsweetened pureed pumpkin
    • 1 tsp vanilla extract
    • Whipped cream (optional)
  • Cinnamon Sugar Rim
    • 1 cup caramel sauce
    • ⅓ cup cinnamon sugar


  1. In a saucepan or pot over medium-high heat, whisk together milk, pumpkin spices, and chocolate. Use a wooden spoon to break up chocolate and whisk until combined. Set heat to the lowest setting and stir frequently, about 3-5 minutes. Add pumpkin and vanilla and whisk until blended. The mixture should be smooth, glossy, and thick. If you prefer thinner hot chocolate, add more milk and whisk. Keep warm.
  2. To make the cinnamon sugar rim, pour caramel sauce into a low bowl. Gently dip mug rim into caramel. In a separate bowl, pour an even mixture of cinnamon sugar (you can make your own or buy). Dip caramel coated mug rim into cinnamon sugar until caramel is thoroughly coated. 
  3. When ready to serve, pour hot chocolate into mugs and top with whipped cream. Sprinkle on additional pumpkin pie spice if desired.  

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