Fall Movie Night Snacks

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What better way to enjoy the weekend than with a movie night and hot chocolate?

Autumn is a wonderful time to enjoy some indoor activities as the weather begins to cool and the nights get chillier. Our family enjoys lots of delicious movie night treats but paleo pumpkin hot chocolate is a favorite!

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For our most recent movie night, we decided to make pumpkin pastries with Chef T's paleo pop tart recipe here, and use pumpkin butter for the filling. Then we decided we needed a special hot cocoa to go with them.

I would love to tell you there's an actual recipe for the pumpkin butter filling, but that would be stretching it. I am a chronic concocter of kitchen ideas and "pumpkin butter" is a mix of pumpkin puree, maple syrup, cinnamon, nutmeg, allspice, a tiny pinch of salt, and a little grass fed gelatin to thicken it, cooked down and mixed with an immersion blender then allowed to cool and gel. This is why I can't write a cookbook, lol.  I digress.

Some of our family's favorite movies are:

• Beyond the Mask

• The Incredibles

• Sgt. Stubby

• Follow Me, Boys

• The Princess Bride

Paleo Pumpkin Spice Hot Cocoa

Here's Chef T cooking up this delightful treat that just oozes pumpkin autumn goodness.

*This post is from our archives and from a time we had to be dairy free. Notes have been added at the bottom for making the hot cocoa the way we do now with whole, raw milk.*

Paleo Pumpkin Spice Hot Cocoa

Serves: 2

Ingredients

• 2 cups of Unsweetened Almond Milk

• 1 tablespoon of Pumpkin Puree

• 2 tablespoons of Raw Cacao Powder (or Natural Unsweetened Cocoa Powder) Powder

• 1/3 cup of Maple Syrup

• 1 tsp of Pure Vanilla Extract

• 1 tsp Pumpkin Pie Spice

• A pinch of  Sea Salt

• ¼ cup of Whipped Coconut Cream, optional

Instructions

1. In a medium saucepan, heat the almond milk along with the vanilla and pumpkin puree over medium heat, until it’s just scalding hot. Do not let it boil.

2. Add the syrup and whisk it well, till it dissolves.

3. Now add the cacao powder, pinch of salt and the pumpkin spice. Whisk it continuously, till the cacao dissolves into the hot milk. There should not be any lumps.

4. Strain into 2 mugs.

5. Garnish with a two tablespoons of whipped coconut cream in each mug (optional) and a light dusting of ground cinnamon. Enjoy!!

Notes

1. Instead of Pumpkin Pie Spice, use the following spices:

• ½ teaspoon of ground cinnamon

• 1/8  teaspoon of ground cloves

• ¼ teaspoon of ground ginger

• 1/8 teaspoon of ground nutmeg

1. If you want a creamy hot cocoa use full fat coconut milk instead of almond milk.

The Dairy Version

• Use whole raw milk in place of the almond milk.

• Use organic and/or raw cream to make the whipped cream

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