Pumpkin Hot Chocolate and Workshop Experience

What to make with tons of pumpkin leftovers from this year’s artsy pumpkin scalptures? Eat it! This year’s Halloween I spent in Russia having the best possible workshop experience, but before I start writing about it, I want to tell you what I did with my pumpkin 🙂

I cut it, peeled it, steamed it, blend it, added few spices and chocolate and coconut milk and created the best thick, delicious and unforgettable hot chocolate. Yep, I added pumpkin to my hot chocolate and I loved it! Just like Mia, who’s tried chocolate for the very first time in her life and she got wild. I’m not sure if it was because of a sugar or taste, but she kept screaming until I gave her another tiny spoon. It seems like she got a sweet tooth after me, as she wasn’t that excited about a stinky cheese I gave her to try yesterday (I’m a big fan as well).

Having a recipe for a delicious hot liquid just before winter is a good thing, isn’t it? I remember the first proper hot chocolate I had in my life, it was about 12 years ago.. It was amazing, so thick, that I actually had to eat it with a spoon. This was my goal with today’s recipe. If you don’t like it too thick, you can add more coconut milk. But please, try my version first!

And now about the last weekend. I’ve spent few magical days in St. Petersburg, where I met with a bunch of talented people. We were talking about photography, styling, shooting and I just hope that others had as much fun as I did. Teaching or, better said, sharing what you love to do with others is an unique experience, I had a chance to get to know myself a bit better. And the best part – I’ve learned a lot. It was so refreshing to watch participants taking their pictures. Guys, thank you for coming, each one of you rocked! And Nastya & Alex thank you for making it happen

You will need (for 2 cups):

• 200g dark chocolate
• 1 cup pumpkin puree
• 1 can coconut milk
• ¼ tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp agave syrup

Heat water in a small saucepan. Cut the chocolate in small pieces and place in a small bowl and the bowl in a saucepan. This way chocolate will melt and not burn.

I make my own pumpkin puree. Cut pumpkin into small pieces, steam it for about 15 minutes and then blend. Add cinnamon and nutmeg and mix it.

Mix melted chocolate, pumpkin, agave syrup and the thick part of coconut milk together in a pot and heat it a bit (Usually in a can thick part separates from liquid one. Pour the liqid part into a cup and the rest place in a pot. if it’s all mixed, just pour 2/3 of can into a pot). Mix all the ingredients in a pot, so they combine well. If chocolate is too thick, add half of the liquid part or more if you feel like it.

Serve with marshmallows, mint and chocolate chips.

Enjoy, Marta