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Slow Cooker Pumpkin Hot Chocolate Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings
  • Category: Beverage
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Pumpkin Hot Chocolate is a cozy, creamy beverage perfect for chilly days. Combining pure pumpkin puree with rich white chocolate and pumpkin pie spice, it’s a luxurious twist on traditional hot chocolate. The slow cooker method ensures the flavors blend beautifully and the drink is warm and comforting, ideal for fall gatherings or a special treat.

Ingredients

Scale

Base Ingredients

  • 1 (14 oz / 396 g) can sweetened condensed milk
  • 2 cups (480 ml) heavy cream
  • 6 cups (1.44 liters) milk (whole milk recommended)
  • 1 (15 oz / 425 g) can pumpkin puree (100% pumpkin)
  • 1 tablespoon (8 g) pumpkin pie spice

Chocolate & Toppings

  • 1 (12 oz / 340 g) package white chocolate chips
  • Whipped cream, to taste (store-bought or homemade)
  • Additional pumpkin pie spice, for sprinkling on top

Instructions

  1. Prepare Ingredients in Slow Cooker: In your 6-quart slow cooker, start by adding the sweetened condensed milk, then pour in the heavy cream, milk, pumpkin puree, and sprinkle the pumpkin pie spice on top. This order helps with smooth blending and prevents any clumping.
  2. Mix Ingredients Thoroughly: Using a whisk or an electric mixer, blend all ingredients together until the mixture is completely smooth and the spices are evenly distributed.
  3. Add White Chocolate Chips: Pour in the entire 12 oz package of white chocolate chips and stir well until they are fully incorporated into the mixture, giving the hot chocolate a rich, creamy texture.
  4. Cook Slowly: Set the slow cooker to low and cook for 3 hours or choose the high setting for 1 hour and 30 minutes. Stir the mixture every 30 minutes to prevent the chocolate from settling and burning. If the chips aren’t melting well, increase stirring frequency during the last hour to every 30 minutes.
  5. Serve Warm: When cooking is complete, ladle the hot chocolate into mugs. Top with a generous dollop of whipped cream and sprinkle lightly with additional pumpkin pie spice for a festive finish.

Notes

  • Use whole milk for the creamiest texture; alternatives may affect richness.
  • Stirring frequently during cooking is important to prevent scorching.
  • For a less sweet option, reduce the amount of sweetened condensed milk slightly.
  • Store leftovers in the refrigerator and reheat gently on the stove or microwave.
  • Can be made ahead and kept warm on the slow cooker’s ‘keep warm’ setting for serving later.

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Find it online: https://breakfasttodinner.com/slow-cooker-pumpkin-hot-chocolate-recipe/