Dairy-Free Pumpkin Spice Hot Chocolate for First Trimester Cravings

Every fall, I crave pumpkin everything — the muffins, the loaves, the scent that makes the whole kitchen feel like a hug. But during my first trimester, even the smell of baking was too much.

That’s when this Dairy-Free Pumpkin Spice Hot Chocolate became my little ritual — all the cozy, spiced sweetness I longed for, without turning on the oven or setting off my nausea.

It reminded me of my Decaf Pumpkin Spice Latte— warm, gentle, and full of quiet holiday spirit even on days I didn’t feel like myself.

Why This Pregnancy Pumpkin Spice Hot Chocolate Recipe for First Trimester Moms Works

• Nourishing: Pumpkin purée adds fiber and vitamin A for gentle nourishment.
• Energy boost: Cocoa and spice naturally lift energy and mood without caffeine.
• Dairy-free: Light and easy on sensitive stomachs.
• Low energy: Quick comfort in 10 minutes. 
• Holiday-inspired: Brings cozy fall joy without the heaviness of baking.

Benefits of This Pregnancy-Friendly Pumpkin Spice Hot Chocolate For You & The Baby

The first sip feels like wrapping yourself in a blanket — rich cocoa, creamy pumpkin, and just enough spice to feel festive without overwhelming your senses.

It’s grounding and light all at once, a reminder that you can still savor the season in your own, tender way.

For me, this drink became a moment to breathe… to let fall in, softly, without pressure or perfection.

Prep Time: 5 minutes / Cook Time: 5 minutes / Total Time: 10 minutes / Yields: 1 cup

Ingredients

• 1 cup oat milk
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons sugar-free semi-sweet chocolate chips
• 2 tablespoons pumpkin purée (not pumpkin pie filling)
• 1/2-1 tablespoon maple syrup (or 2 teaspoons dark brown sugar)
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon pumpkin spice
• Pinch of salt 

For toppings (optional):

• Whipped cream (regular or dairy-free)
• A light drizzle of caramel sauce (regular or dairy-free)

Preparation Instructions for Pregnancy-Friendly Pumpkin Spice Hot Chocolate

1. In a small pot, whisk together the oat milk, cocoa powder, pumpkin purée, maple syrup, pumpkin spice, and salt.
2. Add the chocolate chips.
3. Heat the mixture over medium-low heat, whisking frequently until the chocolate is fully melted, the pumpkin is incorporated, and the mixture is hot, but not boiling.
4. Remove from heat and stir in the vanilla extract.
5. Pour the hot chocolate into a mug.
6. Garnish: Top with whipped cream and a light drizzle of caramel sauce before serving. Enjoy!

Tips & Variations For the Best Pregnancy-Safe Pumpkin Spice Hot Chocolate

• Skip the whipped cream: Use a handheld frother to create a light foam on top before serving for an extra treat.
• Skip the purée: The pumpkin goodness will go down, but the recipe with only pumpkin spice (instead of pumpkin purée + pumpkin spice) is still yummy :) 
• Peanut Butter Pumpkin Spice Hot Chocolate: Whisk 1 tablespoon Homemade Peanut Butter into the mixture until smooth for a drink that tastes like Reese's Peanut Butter Cup.
• Don't stop stirring: Don't stop stirring the mixture until the chocolate chips are completely melted, otherwise the chocolate could burn and make your drink taste bitter.
• Smoother whisking: Pour 1/2 cup oat milk into the pot and whisk in the cocoa powder until completely smooth, then add the rest of the milk and rest of the ingredients. It's usually easier to combine them when you have less liquid initially. 

What to Serve With This Pumpkin Spice Hot Chocolate

Here are my favorite ways to enjoy this pregnancy pumpkin hot chocolate: 

• Topped with a handful of mini marshmallows.
• With a slice of my Cinnamon Pumpkin Banana Bread or Banana Date Walnut Bread.
• With my Pumpkin Spice Pancakes or High Fiber Pumpkin Spice Waffles for breakfast.
• If my morning sickness is on the edge, with my Peanut Butter Banana Rice Cakes or Pistachio Butter Toast. 
• Nibbling on a Pumpkin Cranberry Muffin with Oat Crumble as an afternoon treat.

How to Store & Reheat This Pregnancy Pumpkin Spice Hot Chocolate

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Reheating: Gently warm on the stove over low heat, whisking constantly for 3-4 minutes. Microwaving in 20-second increments works too. 

FAQs about this Pumpkin Spice Hot Chocolate for Pregnancy 

1. Can I drink pumpkin spice hot chocolate while pregnant?

Yes! This Pumpkin Spice Hot Chocolate is made with pregnancy-safe ingredients like pumpkin purée, cocoa, and oat milk. It’s caffeine-light, dairy-free, and naturally sweetened — gentle for your stomach and mood.

2. Is cocoa safe in pregnancy?

In moderation, yes. Cocoa provides antioxidants and flavanols that can support circulation and improve mood. Just avoid consuming excessive amounts of caffeine-based cocoa drinks.

3. Does this pumpkin hot chocolate have caffeine?

Only a trace amount from the cocoa — significantly less than coffee or tea. It’s a comforting, low-caffeine alternative for cozy fall evenings.

4. Can I make pumpkin spice hot chocolate without dairy?

Absolutely. This recipe uses oat milk to create a creamy, dairy-free base that’s easy on digestion and perfect for queasy mornings.

5. Can I make this recipe without pumpkin purée?

Yes! You can skip the purée and just use pumpkin spice — the flavor will still be deliciously festive and gentle.

6. What’s the best sweetener for pregnancy-friendly hot chocolate?

Maple syrup is ideal — it’s natural, provides gentle sweetness, and won’t cause the same sugar crash as refined sugar.

A Note From My Chaotic Kitchen

Motherhood — and pregnancy — are full of tiny reimaginings. Of finding warmth in new places. Of letting yourself have comfort in doses you can handle. One quiet mug at a time 

For more cozy pregnancy-safe holiday drink recipes, check out my Dairy-Free Orange Hot Chocolate, Dairy-Free Gingerbread Hot Chocolate, and Dairy-Free Dulce de Leche Hot Chocolate.