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    Autumn beverages | Fall beverages | Pumpkin spice cacao | Pumpkin spice recipe

    Three Pumpkin Spice Cacao Recipes to try this Fall!

    What could be better than a warm cup of Pumpkin Spiced Cacao on a cool Fall day? The days are getting darker and colder, and with this seasonal transition comes a deep love for rich, spicy flavors and all the comforts that bring warmth to the soul.

    Here are some of our favorite soul-nourishing Cacao-infused spins on the traditional Pumpkin Spice seasonal beverages.

    So wrap up in your Cacao cocoon, and enjoy a little taste of Autumn.

    Classic Pumpkin Spice Cacao

    Servings: 1 Mug

    Keywords: fall recipes, cacao recipe

    • Prep Time: 5 mins
    • Cook Time: 1 mins
    • Total Time: 6 mins

    Ingredients

    Instructions

    Ingredients

    • 1 oz. Keith's Cacao
    • ¼ tsp. Pumpkin Spice
    • ¼ tsp. Ceylon Cinnamon
    • Dash of cayenne
    • Dash of vanilla extract
    • 6 oz. Very warm water
    • Stevia or honey to taste
    • Sprinkle with sea salt

    Instructions

    1. Combine all of the ingredients in a blender or pot
    2. Blend well and enjoy! 👻

    Notes

    Recipe by Andrea Walker @andreajwalkerradiance

    Maple Pumpkin Spice Cacao

    Our Maple Pumpkin Spice Cacao can be made in 2 ways:

    1. As a syrup

    2. As a creamer, which can then be added to your regular Cacao preparation.


    This may be jarred and stored for future use.


    Servings: 1 8 oz. Mug

    Keywords: cacao recipe , fall cacao, pumpkin spice cacao

    • Prep Time: 5 mins
    • Cook Time: 1 mins
    • Total Time: 6 mins

    Ingredients

    Instructions

    Ingredients

    • 1 ½ Cups Liquid (For Syrup: Water) (For Creamer: Your favorite non-dairy milk)
    • ½ Cup Pure Pumpkin Puree
    • ½ Cup Maple Syrup or Honey if preferred (feel free to add more to taste!)
    • ⅛ Tsp. Vanilla
    • 2 Tsp. Ground Cinnamon
    • ⅛ Tsp. Ground Allspice
    • ⅛ Tsp. Ground Cloves
    • ¼ Tsp. Ground Nutmeg
    • ½ Tsp. Ground Ginger

    Instructions

    1. Using a medium saucepan, add all ingredients
    2. Place over medium heat and allow to bubble but not boil
    3. Stir constantly, reaching the bottom of the pan to free any tasty bits from sticking
    4. Once bubbling reduce the heat to medium-low
    5. The mixture will thicken through evaporation and the color will deepen as it reduces
    6. Allow to reduce at least 5 minutes or until you are satisfied with the thickness
    7. Move to a jar and allow to cool before closing the lid
    8. ** Non-dairy creamer can be used in place of "milk" for those desiring a creamy cacao beverage
    9. ** The syrup version is great for those who enjoy the natural water flow of cacao, in this case, add to taste

    Notes

    Recipe by Adriana Jimenez @blueacesbakeshoppe

    Creative Director & Pastry Chef at Blue Aces Bake Shoppe


    Here's a hot tip: When working with spices, the flavors will continue to bloom and infuse, intensifying during storage. Be sure to store your elixir in the refrigerator, for optimal freshness.

    Autumn Spice Cacao

    Servings: 1 cup

    Keywords:

    • Prep Time: 5 mins
    • Cook Time: 1 mins
    • Total Time: 6 mins

    Ingredients

    Instructions

    Ingredients

    • 30 grams Keith's Cacao
    • 200 ml. Water
    • 100 ml. Hazelnut Milk (or non-dairy milk)
    • ½ tsp. Pumpkin spice (nutmeg, cinnamon, ginger, clove)
    • Pinch of Pure Vanilla
    • A dash or two of Maple Syrup to sweeten

    Instructions

    1. Chop the Cacao
    2. Warm the water and hazelnut milk in saucepan
    3. Add all the ingredients to the milk and water
    4. Whisk to combine and bring to heat (don't let it boil)
    5. Serve and drink with intention!

    Notes

    Alternatively add all ingredients to a blender and blend for a frothier texture


    Recipe and photos by Laura Durban @kakaozauber 

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