If you’re ready to warm up with a cozy drink, this slow cooker pumpkin hot chocolate is a comforting treat that will fill your kitchen with mouthwatering scents. A lush mix of chocolate, pumpkin, and spices makes it a must-try for fall.
This recipe addresses issues with ingredient blending, even heat distribution in slow cooking, and preventing chocolate clumping during preparation of pumpkin hot chocolate.
I used to struggle with making hot chocolate on busy weeknights. I often ended up with a lumpy mess or something too watery. Thankfully, this recipe solves those issues effortlessly, letting me enjoy a warm mug of deliciousness any time I want.
What I love is that this recipe simmers gently for hours, letting all those flavors blend beautifully together without constant attention. You’ve got about three hours to let this magic happen, giving you time to relax or whip up some quick treats for guests.
If you enjoy rich drinks that are easy to prepare, you should also check out my Chocolate Peanut Clusters.
Table of contents
Dietary Considerations
- This recipe is gluten-free because it does not include any ingredients containing gluten in the list provided.
- The recipe is not dairy-free due to milk and whipped cream present in the ingredients list.
- This recipe is vegetarian as it contains no meat, poultry, or fish ingredients in any form.
- This recipe is not vegan because it uses milk and whipped cream, both of which are animal-derived products.
- This recipe is not keto or low-carb friendly because pumpkin puree, brown sugar, and milk contribute significant carbohydrates.
Why You Will Love This Recipe
- Rich and Creamy Texture The blend of sweetened condensed milk and heavy cream makes this slow cooker pumpkin hot chocolate super creamy. You’ll love how the mix creates a thick, comforting drink that feels luxurious on chilly days.
- Seasonal Flavor Burst With pumpkin puree and pumpkin pie spice, this beverage delivers a warm hug of fall flavors. It’s a great way to enjoy those classic autumn tastes in a comforting drink form.
- Simple Preparation Just combine everything in your slow cooker and let it do the work for you. Perfect for busy days when you want a cozy treat without much fuss, just set it and enjoy later.
- Perfect for Sharing This recipe makes enough for eight servings, so it’s ideal for cozy nights in or gatherings with friends. Imagine serving warm mugs filled with this rich cocoa while chilling out with good company.
How to Make Slow Cooker Pumpkin Hot Chocolate
- Prep Time: 5 minutes
- Cool Time: 0 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 8 servings 1x
- Category: Beverage
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
A creamy and spiced pumpkin hot chocolate made in a slow cooker, perfect for fall.
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
- 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
- Step 1: In your 6-quart slow cooker, add the sweetened condensed milk first, followed by the heavy cream, milk, pumpkin puree, and pumpkin pie spice. This layering helps create a smooth blend and prevents clumping.
- Step 2: Use a whisk or an electric mixer to blend all ingredients thoroughly until the mixture is smooth and well incorporated. This step prevents lumps and ensures the spices disperse evenly throughout the drink.
- Step 3: Pour in the entire measured package of white chocolate chips (12 oz / 340 g) and stir until they are fully mixed in. This will add sweetness and a creamy texture to the hot chocolate.
- Step 4: Cook the mixture on low for 3 hours or on high for 1 hour and 30 minutes. Stir the hot chocolate every 30 minutes throughout the cooking time to prevent the chocolate from settling on the bottom and scorching. If the chocolate chips are not melting properly, increase stirring to every 30 minutes during the last hour of cooking.
- Step 5: Once the cooking time ends, ladle the hot chocolate into mugs. Top each serving with a dollop of whipped cream and sprinkle lightly with pumpkin pie spice. This final touch adds creaminess and a festive aroma.
Notes
- Room Temperature: Store the hot chocolate in an airtight container away from heat for up to 6 hours to maintain flavor and texture.
- Refrigeration: Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently on low heat to preserve creaminess.
- Freezing: Place in a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator, then stir well before reheating.
- If the hot chocolate becomes too thick during cooking, add ½ cup (120 ml) of milk after 2 hours to adjust the consistency.
- For a stronger pumpkin flavor, add an extra ½ teaspoon (about 1 gram) of pumpkin pie spice 1 hour before serving.
- Stirring regularly during cooking is crucial to prevent separation and ensure that the chocolate melts evenly without burning.
- Reheat leftover pumpkin hot chocolate gently on low heat, stirring occasionally until warmed through and smooth.
- Serve with gluten-free gingersnap cookies or apple cinnamon muffins. Roasted pumpkin seeds make a simple and complementary side.
- Additional options include topping with chocolate shavings or drizzling caramel sauce, then finishing with cinnamon or nutmeg for extra warmth.
- Substitute the white chocolate chips with semi-sweet or dark chocolate chips for a deeper chocolate flavor.
- For a lighter milk alternative, swap whole milk for almond or oat milk to keep the texture smooth (note: this recipe is not dairy-free as heavy cream remains).
- Use canned or fresh pumpkin puree, but ensure it is 100% pumpkin for best flavor and texture.
- The sweetened condensed milk provides sweetness and a creamy body for this hot chocolate.
- Heavy cream adds richness and a velvety texture.
- Whole milk balances richness while maintaining creaminess; non-dairy alternatives like almond or oat milk can be used for lighter versions but will alter the dairy content.
- Pumpkin puree is essential for the pumpkin flavor and creamy texture in the drink.
- Pumpkin pie spice is a blend of warming spices that deliver classic fall flavors.
- Whipped cream topping can be store-bought or homemade, optionally flavored with vanilla extract.
Nutrition
- Serving Size: 1 mug
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Pumpkin puree: Use canned or fresh puree, but make sure it’s 100% pumpkin. This gives a rich flavor and creamy texture that makes the hot chocolate special.
- Milk: Whole milk works well here; its creaminess enhances the drink’s richness. For a lighter option, you can swap in almond or oat milk; they’ll keep it smooth.
- Chocolate chips: I recommend semi-sweet chocolate chips for balance. They melt nicely, creating a luscious chocolate base. Consider using dark chocolate for a deeper flavor.
- Brown sugar: Light or dark brown sugar adds warmth and a hint of molasses flavor. If you need a substitute, try coconut sugar for a similar result.
- Spices: Cinnamon, nutmeg, and vanilla extract are key for that cozy pumpkin spice flavor. Freshly grated nutmeg is an awesome choice if you want a more vibrant taste.
- Whipped cream: A dollop on top adds a nice finish. You can use store-bought or whip your own, adding a bit of vanilla for extra flavor.
Recipe Tips
- If the chocolate chips aren’t melting properly, stir every 30 minutes during the last hour of cooking for even consistency.
- When the hot chocolate is too thick, add ½ cup of milk 2 hours into cooking to achieve a smoother texture.
- If the pumpkin flavor is mild, add an extra ½ teaspoon of pumpkin pie spice 1 hour before serving for a richer taste.
- For leftover hot chocolate, store in an airtight container in the fridge for up to 3 days; reheat gently on low heat.
- When serving, top with whipped cream and a light sprinkle of pumpkin pie spice for a festive appearance right before enjoying.
Serving Suggestions
Serve with gluten-free gingersnap cookies or apple cinnamon muffins. Pair with a simple side of roasted pumpkin seeds.
Use to make pumpkin spice lattes or warm pumpkin pie smoothies. Add to oatmeal or overnight oats for a breakfast twist.
Top with chocolate shavings or a drizzle of caramel sauce. Finish with a sprinkle of cinnamon or nutmeg for extra warmth.
Recipe variations
- You can use coconut milk instead of heavy cream to reduce dairy, offering a lighter texture while maintaining the pumpkin flavor in your slow cooker pumpkin hot chocolate.
- Add cinnamon and nutmeg, about one teaspoon each, to increase the warmth in the drink along with the existing pumpkin pie spice for a spiced touch.
- Either whole milk or almond milk works well as the milk base; if using almond milk, expect a slightly nuttier taste and thinner consistency.
- If serving more than eight, double the recipe ingredients and use a larger slow cooker or cook in batches, stirring every 30 minutes to keep the chocolate smooth.
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How to Store?
To keep your slow cooker pumpkin hot chocolate fresh and delicious, follow these storage tips:
Room Temperature: Store slow cooker pumpkin hot chocolate in an airtight container away from heat up to 6 hours to maintain flavor and texture.
Refrigeration: Pour into an airtight container and refrigerate for up to 3 days. Reheat gently before serving to preserve creaminess.
Freezing: Transfer to a freezer-safe container and freeze up to 1 month. Thaw overnight in the fridge then stir well before warming.
Other Recipes You’ll Love
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Strawberry Shortcake Cake Roll
- Peach Cobbler Cookies
If you enjoyed this Slow Cooker Pumpkin Hot Chocolate or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
