Spiced Pumpkin Hot Cocoa with Maple Whipped Cream

from Eggs on Sunday

an Eggs on Sunday original

Makes 2 servings (if you halve the recipe, just use a little pinch of the nutmeg, ginger, and cloves.)

For the hot cocoa:
3 cups milk
1/2 cup canned pumpkin or pumpkin puree (not pumpkin pie filling)
2 tablespoons Dutch process cocoa
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons maple syrup

For the maple whipped cream:
1/4 cup heavy cream
2 teaspoons maple syrup

any of the following for dusting on top: cinnamon, nutmeg, cloves, ginger, raw sugar

In a saucepan, whisk together the milk, pumpkin puree, cocoa, spices and syrup. Heat until steaming, and divide among two mugs.

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, or by hand using a wire whisk, whip the heavy cream with the maple syrup until it forms soft peaks.

Top the mugs of cocoa with spoonfuls of the whipped cream. Sprinkle on a little cinnamon, nutmeg, cloves, ginger and/or raw sugar if you like.