Ingredients
Method
- Heat a saucepan over low heat.
- Pour in the milk and warm through gently.
- Stir in the pumpkin purée until well combined.
- Add the brown sugar, ginger, nutmeg, cinnamon, and vanilla extract. Whisk until fully incorporated.
- Stir in the chocolate and continue stirring for about 7 minutes, or until smooth and creamy.
- Pour into mugs and top with whipped cream, coconut flakes, and a sprinkle of nutmeg if desired.