Midday Fix: Celebrating National Chocolate Day with pumpkin hot cocoa

Kim Hack

Cocoa + Co.
1651 N. Wells Street
Chicago
(312) 624-8540
cocoaandco.com

Pumpkin Hot Cocoa
Makes 4 servings

Ingredients:
6 oz. dark chocolate* (60%-70%)
3 cups organic whole milk
1/2 cup organic canned pumpkin pie mix
whipped cream, cocoa powder and cinnamon for topping

Directions:
If using chips, pistoles or callets: Pulse chocolate in a food processor or blender until pieces are roughly the size of split peas. Stop frequently and stir to release clumps around the edges. Make sure chocolate does not begin to melt. If using bars or blocks: Chop or shave chocolate until fairly fine so that it will melt quickly. Heat milk in saucepan over low heat just until tiny bubbles begin to form at the edge.  Do not boil. Whisk in pumpkin pie mix and return to heat just until bubbles at edge begin to form again. Remove from heat and whisk in chocolate until melted and milk is slightly frothed.  Pour into 8 oz cups and top with whipped cream. Sprinkle cocoa powder and cinnamon on top before serving