1-2tablespoonspumpkin puree(depending on how rich you like it)
1-2tablespoonslight brown sugar(depending on how sweet you like it)
¼ teaspoonground cinnamon
pinchkosher or sea salt
3ouncessemisweet chocolatefinely chopped (or about ½ cup chips)
omit brown sugar
2ounceswhite chocolatefinely chopped (or about ⅓ cup chips), instead of semisweet chocolate
In a small pot, whisk together all ingredients except for the chocolate you're using. Heat over medium low flame until bubbles start to form around the side of the pan.
Reduce heat to low, add chocolate, and stir or whisk until melted, glossy, and thickened slightly, 1-2 minutes.
Pour into a mug and top with lightly-sweetened whipped cream and a dusting of ground cinnamon. Serve immediately. (Instructions for Brown Sugar Whipped Cream and bourbon spike in the recipe notes.)
The dark chocolate version is especially rich (reminiscent of a drinking chocolate), and a small serving is usually perfect for me. If you prefer your dark hot chocolate a little less intense, decrease chocolate to 2 ounces (about ⅓ cup chips).
Spike it for the adults:
Stir 1 tablespoon of bourbon into the hot chocolate just before serving.
Brown Sugar Whipped Cream:
In a bowl, whip together ½ cup chilled heavy cream with ½ to 1 tablespoon light brown sugar (depending on your sweetness preferences) until soft peaks form. (Makes more whipped cream than you need for 1 mug of hot chocolate.)