Pumpkin Spiced Iced Cocoa with Roasted Marshmallow Creme

Curl up this fall with this delicious Pumpkin flavored adult non-alcoholic hot chocolate. Pumpkin Spiced Iced Cocoa with Roasted Marshmallow Creme.

Pumpkin Spiced Iced Cocoa with Roasted Marshmallows

Imagine curling up with a warm cup of cocoa. This is a typical thing to do during winter, but what about fall?

Since it’s the everything pumpkin season, it’s only right to try to put together a pumpkin-related hot cocoa, right?

Right!

I emptied a package of cocoa mix into a saucepan, added a cup of the Pumpkin Spice Latte over med-high heat, and, using a wire whisk, combined cocoa with the taste of pumpkin.

I grabbed one of my favorite Starbucks coffee mugs, smeared the inside wall with a dollop of salted caramel sauce, and then repeated the process with a smear of dark chocolate fudge.

I poured the pumpkin spice latte cocoa into a cocktail shaker and filled it with crushed ice.

I secured the lid and gave it a good shake for about 30 seconds.

I poured it into the caramel, dark chocolate fudge-smeared mug and my heart just about gave out.

Finally, I laid on a thick layer of marshmallow creme to top it off.

But wait, there’s more!

You gotta give it a toasty vibe, right? So, I put it into the oven on high broil, and when it was glowing red-hot slid the iced pumpkin latte cocoa into the oven and let the marshmallow creme get an even golden brown.

And there you have it. In the end, this impulse purchase came out much better than expected.

Well, after coming up with our Pumpkin Spiced & Iced Cocoa with Roasted Marshmallow Creme recipe, it’s safe to say I’m diggin’ the pumpkin bandwagon.

Verdict: I’m not saying all things pumpkin all the time, but all things pumpkin combined with hot chocolate, salted caramel, dark chocolate smeared fudge, and toasted marshmallow ain’t half bad.

Ingredients on making a Pumpkin Spiced Iced Cocoa

• 1 cup Califia Farms Pumpkin Spice Latte
• 1 package of hot cocoa mix
• 1 tbsp Salted Caramel Sauce
• 1 tbsp Dark Fudge Sauce
• 3-4 tbsp Marshmallow Creme
• Crushed Ice

Directions:

1. Empty the contents of one package of hot cocoa mix into a saucepan.
2. Add one (1) cup of Califia Farms Pumpkin Spice Latte.
3. Heat ingredients over med-high heat and stir until the cocoa has dissolved.
4. Pour the pumpkin spice latte cocoa mixture into a large bowl or cup.
5. Store in the refrigerator for 20-30 to chill.
6. While the cocoa is cooling, smear the inside of a coffee mug with salted caramel sauce and dark chocolate fudge sauce.
7. Remove from the fridge, pour into a cocktail shaker, and top with crushed ice.
8. Secure the lid on the cocktail shaker and shake for 30 seconds.
9. Strain the cocoa mixture into the prepared coffee mug.
10. Top with 3-4 tablespoons of marshmallow creme.
11. Turn oven on high broil. When the oven is hot, place the mug onto a cookie sheet and place it in the oven. Watch it closely; the marshmallow creme will brown quickly.
12. Remove from the oven using an oven mitt.
13. Serve.

Love Pumpkin? Be sure to check out more amazing Pumpkin recipes:

Apple Pumpkin Cream with Dark Chocolate

Chocolate Chip Pumpkin Muffins with Cranberry

Hot Chocolate Whiskey

Strawberry Hot Chocolate {Easy Homemade Recipe}

Death By Chocolate Homemade Hot Chocolate

Pumpkin Spiced & Iced Cocoa with Roasted Marshmallow Creme

5 from 1 vote

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Servings: 0

Author: This Worthey Life

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Ingredients

 

1x2x3x4x5x

• 1 cup Califia Farms Pumpkin Spice Latte
• 1 package of hot cocoa mix
• 1 tbsp Salted Caramel Sauce
• 1 tbsp Dark Fudge Sauce
• 3-4 tbsp Marshmallow Creme
• Crushed Ice

Instructions

• Empty the contents of one package of hot cocoa mix into a saucepan.
• Add one (1) cup of Califia Farms Pumpkin Spice Latte.
• Heat ingredients over med-high heat and stir until the cocoa has dissolved.
• Pour the pumpkin spice latte cocoa mixture into a large bowl or cup.
• Store in the refrigerator for 20-30 to chill.
• While the cocoa is cooling, smear the inside of a coffee mug with salted caramel sauce and dark chocolate fudge sauce.
• Remove from the fridge and pour into a cocktail shaker and top with crushed ice.
• Secure the lid on the cocktail shaker and shake for 30 seconds.
• Strain the cocoa mixture into the prepared coffee mug.
• Top with 3-4 tablespoons of marshmallow creme.
• Turn oven on high broil. When the oven is hot, place the mug onto a cookie sheet and place in the oven. Watch it closely; the marshmallow creme will brown quickly.
• Remove from the oven using an oven mitt.
• Serve.

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