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Image Of DeZaan Pumpkin Spice Hot Chocolate
Part 1: Pumpkin Spice
  • 48g Cinnamon
  • 12g Ginger
  • 12g Nutmeg
  • 6g Clove
  1. Blend all of the spices together until evenly combined.
Part 2: Pumpkin Spiced Hot Cocoa
  1. Heat the milk to 65°C/149°F.
  2. Blend in the hot cocoa mix, vanilla extract, and pumpkin spice until smooth.
Part 3: Cinnamon Stick Cookie


  • 170g All-Purpose Flour
  • 42g deZaan True Gold Cocoa Powder
  • 8g Cinnamon Powder
  • 142g Confectioners' Sugar
  • 149g Butter
  • 85g Honey
  • 9g Vanilla Paste
  • 71g Egg Whites


  • 500g Pecans
  • 250g Caramelized Sugar
  • 2g Sea Salt
  • 8g Vanilla Paste
  1. Sift the flour, cocoa powder, and cinnamon powder together. Set aside.
  2. In a bowl of a stand mixer, cream the confectioners' sugar, butter, honey, and vanilla paste with the paddle attachment. Mix until fully blended.
  3. Stream in the egg whites. Mix in the sifted dry ingredients. Reserve until needed.
  4. To make the filling, combine all of the ingredients in a blender. Blend until smooth for about 8 minutes. Reserve in a piping bag.
  5. To make the cookies, preheat the oven to 165°C/325°F.
  6. On a silicone-lined sheet tray, spread the cookie batter thin, into a 15cm/6in by 10cm/4in rectangle.
  7. Dust the top with cocoa powder and bake for 4 minutes.
  8. Working fast as soon as the cookie comes out of the oven, flip the cookie over. Along the 15cm/6in length of the cookie, pipe the filling in the center from one end to another, leaving room on both sides.
  9. Place a long chopstick on both ends of the cookie and roll inwards to form the cinnamon stick shape.
  10. Allow to cool and firm up before removing the sticks.
Part 4: Assembly
  • Pumpkin Spice Hot Cocoa
  • Whipped Cream
  • Pumpkin Spice
  • Cinnamon Cookie
  1. Place the hot cocoa in a desired serving cup.
  2. Place a dollop of whipped cream on the top and dust with pumpkin spice.
  3. Serve with a cinnamon stick cookie.


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