This hot cocoa gets a boost of flavor from pumpkin pie spice and is the perfect sweet and creamy drink for cold nights.
Ingredients
- 4 cups cashew milk or plant-based milk of choice
- ⅓ cup cocoa powder
- ½ cup maple syrup or sweetener of your choice
- 1 ½ tsp pumpkin pie spice
- 2 tsp vanilla
- A pinch of sea salt
- 1 cup Dandies mini marshmallows
Servings:
Units:
Instructions
- Pour cashew milk, cocoa powder, salt, maple syrup, pumpkin pie spice into a saucepan and whisk continually on medium heat. Stir until ingredients are fully incorporated and mixture is simmering.
- Turn off heat and stir in vanilla.
- Serve in a mug and top generously with Dandies Marshmallows and enjoy
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Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington.