Description
This Slow Cooker Pumpkin Hot Chocolate is a cozy, creamy fall-inspired beverage combining rich white chocolate, smooth pumpkin puree, and warm pumpkin pie spice. Perfect for chilly days, this easy-to-make drink blends luscious ingredients in a slow cooker, delivering a velvety hot chocolate that’s festive, comforting, and indulgent.
Ingredients
Scale
Base Ingredients
- 1 (14 oz / 396 g) can sweetened condensed milk
- 2 cups (480 ml) heavy cream
- 6 cups (1.44 liters) whole milk
- 1 (15 oz / 425 g) can pumpkin puree (100% pumpkin)
- 1 tablespoon (8 g) pumpkin pie spice
Sweets & 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
- Prepare the Slow Cooker: In your 6-quart slow cooker, start by adding the sweetened condensed milk. Next, pour in the heavy cream, followed by the whole milk, pumpkin puree, and finally the pumpkin pie spice. Layering the ingredients like this helps ensure a smooth blend and prevents clumps.
- Mix Ingredients Thoroughly: Using a whisk or an electric mixer, blend all the ingredients well until the mixture is smooth and cohesive. This prevents lumps and ensures the pumpkin pie spice is evenly distributed throughout the mixture.
- Add White Chocolate Chips: Pour in the entire 12 oz (340 g) package of white chocolate chips. Stir them into the mixture until fully incorporated. The melting chocolate will give the hot chocolate its signature creamy sweetness.
- Cook the Mixture: Set your slow cooker to low and cook the mixture for 3 hours, or alternatively on high for 1 hour and 30 minutes. During the cooking process, stir the hot chocolate every 30 minutes to prevent the chocolate from settling on the bottom and scorching. If you notice the chocolate chips are slow to melt during the last hour, increase stirring frequency to every 30 minutes to ensure even melting.
- Serve and Garnish: Once cooked, ladle the hot chocolate into mugs. Add a dollop of whipped cream on top of each serving and sprinkle lightly with additional pumpkin pie spice for an aromatic and festive finish.
Notes
- Use a 6-quart slow cooker for best results and easy stirring.
- Whole milk is recommended for creaminess, but you can substitute with 2% milk if preferred.
- If white chocolate chips are not melting smoothly, stirring more frequently helps prevent scorching at the bottom.
- For a dairy-free version, substitute heavy cream and milk with coconut milk or other plant-based milk options, and use dairy-free white chocolate chips.
- Store leftover pumpkin hot chocolate in the fridge and reheat gently on the stovetop or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Beverage
- Method: Slow Cooking
- Cuisine: American
