Pumpkin Pie Hot Chocolate

First off we use home made pecan milk to give it a tradition pumpkin pie flavour. This is a delicious nutty and nutritious milk. Plus, it doesn’t require straining like other nut milks. (however, i still do strain mine)

Recipe yields about 4 glasses of pecan milk.

Pecan Milk

Ingredients 

• 1 cup of raw pecans
• 4 cups water, divided
• 1 to 2 tablespoons maple syrup, to taste
• ½ teaspoon pure vanilla extract
• Sea salt

Instructions

Add the pecans with a cup of water, and soaker night. (However you can speed it up - by pouring a cup of boiling water over the pecans and waiting 10 mins). 

Add all the pecans, water and additional water, with the maple syrup, vanilla extract and salt into a blender and blend until smooth. 

It should be fine to use as is, but I do like to strain my milk through a sieve. Make sure you pop a lid on it and put it in the fridge when not using.. You may need to keep swirling it around as i find it separates, but it does come together easily and tastes amazing. 

Last 4/5 days in the fridge 

Pumpkin Pie Hot Chocolate

Ingredients 

• 150 ml Pecan Milk 
• 30ml hot water 
• 20g of 80Noir Ultra Chocolate
• Pumpkin Pie Spice ( you can either get them at the online shop or make your own). A dash of cloves, nutmeg, ginger and cinnamon. 

Instructions

Put your pecan milk and chocolate into the microwave for 1 minute. When out, whisk it up and add the hot water. Add the spices and whisk again. 

Pour it into your favourite cup and then add a little spice to the top. Find a cosy corner and just enjoy. 

*Ignore the chipped nail varnish ;)