Description
Indulge in a creamy and comforting slow cooker pumpkin hot chocolate that perfectly blends rich white chocolate, warm pumpkin puree, and aromatic spices. This easy-to-make recipe is ideal for cozy gatherings or a festive treat during chilly days, delivering a smooth, velvety texture with every sip.
Ingredients
Scale
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
- 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
- Add Ingredients: In your 6-quart slow cooker, layer the sweetened condensed milk first, followed by the heavy cream, whole milk, pumpkin puree, and pumpkin pie spice. Layering the liquids and puree in this order helps prevent clumping and ensures a smooth consistency.
- Blend Smoothly: Use a whisk or electric mixer to thoroughly blend all the ingredients together until smooth. This eliminates lumps and evenly distributes the pumpkin pie spice throughout the mixture.
- Add White Chocolate: Pour in the entire 12 oz package of white chocolate chips and stir until completely incorporated, adding sweetness and a creamy texture to the hot chocolate.
- Slow Cook: Set your slow cooker to low heat and cook for 3 hours (or on high for 1 hour and 30 minutes). Stir the mixture every 30 minutes to prevent the chocolate chips from settling or scorching. If the chips aren’t melting properly, increase stirring frequency to every 30 minutes during the last hour of cooking.
- Serve: After cooking, ladle the hot chocolate into mugs. Top with a dollop of whipped cream and a light sprinkle of pumpkin pie spice for a festive, creamy finish.
Notes
- Use whole milk for the richest and creamiest flavor; skim or low-fat milk can be substituted but may affect texture.
- Stirring frequently prevents burning and ensures even melting of the chocolate chips.
- For a vegan version, substitute sweetened condensed coconut milk, coconut cream, and a dairy-free white chocolate alternative.
- Adjust sweetness by using less sweetened condensed milk or adding more white chocolate chips depending on taste preference.
- Serve immediately after cooking for best flavor and texture; leftovers can be refrigerated and gently reheated.
