Pumpkin Spiced Hot Chocolate


For the Hot Chocolate:

¼ cup unsweetened cocoa powder
2 tablespoon Sprig Coconut Palm Sugar with a quartet of brown spices.
¼ cup heavy whipping cream
2 1/2 cup milk

For Fresh Whipped Cream:

½ cup heavy whipping cream
1 tablespoon granulated sugar
A splash of Sprig Natural Vanilla Extract


To make whipped cream, add heavy whipping cream, sugar and vanilla extract to a medium mixing bowl and beat vigorously with a whisk until soft to medium peaks form. Refrigerate until ready to use.

To make hot chocolate, add cocoa powder, sugar, and Sprig Spiced Sugar to a small bowl. Pour heavy cream over the cocoa powder mixture and mix with a spoon until a thick paste forms.

Heat milk in a small pot over medium heat until it starts to simmer, stirring occasionally. Scrape the cocoa powder paste from the bowl and add it to the simmering pot, mix with a whisk until completely dissolved.

Pour hot chocolate into two mugs. Top with fresh whipped cream, and a few sprinkles of Sprig coconut spiced sugar.

Extract of Natural Bourbon Vanilla Beans from Madagascar, 100ml


Extract of Natural Bourbon Vanilla beans from Madagascar, 50ml


Coconut Sugar Mingled with a Quartet of Brown Spices. 175g


Combo Pack - Coconut Sugar, Vanilla Extract & Vanilla Powder