Description
A creamy and spiced pumpkin hot chocolate made in a slow cooker, perfect for fall.
Ingredients
Scale
- 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