4ounces (about 1/3 cup full)dairy-free dark chocolate, chopped or chips (optional)
2-4tablespoons demerara or granulated sugar
mini marshmallows (topping)
2tablespoons caramel sauce (topping)
2tablespoons chocolate syrup (topping), optional
In a medium saucepan, bring milk to a simmer over medium-high heat. Whisk in cocoa and pumpkin pie spice until no lumps remain.
Then whisk in dark chocolate (if desired, but it will make drink thicker and creamier) and sugar. Let cook, whisking frequently, until mixture is smooth and chocolate had melted (approximately 4 minutes).
Divide hot chocolate among 2 mugs. Top with mini marshmallows and drizzle with caramel sauce (1 tablespoon per mug) and optionally with chocolate syrup (1 tablespoon per mug). Enjoy dairy-free caramel pumpkin spice hot chocolate!
You can add more sugar to the recipe or even use a sugar substitute if desired. The amount of marshmallow is free -- it depends on you!