This Slow Cooker Pumpkin Spice Hot Chocolate is a fabulous sweet treat for a chilly Fall evening. Milk, heavy cream, pumpkin, pumpkin spice, cinnamon and chocolate chips come together to create a decadent hot drink you will sip on all Fall long.
To the vessel of a slow cooker, add 6 cups whole milk, 2 cups heavy cream, 1 (15) ounce can, pure pumpkin puree, 1 Tablespoon pure vanilla extract, 1 (14) ounce can, sweetened condensed milk, 2 teaspoons pumpkin pie spice seasoning, 2 teaspoons ground cinnamon, and 12 ounce bag, semisweet chocolate chips. Whisk all ingredients together to combine.
Cover and cook on low for 2 hours, whisk occasionally. The chocolate will be melted and ingredients well combined.
Ready to serve. Optional, garnish with Marshmallows optional garnish and Whipped cream.
Notes
Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.Note 1: We use whole milk for the best flavor. 2 percent milk can be used and it will slightly vary the flavor. Note 2: Make sure you are using pure pumpkin and not pumpkin pie filling.Note 3: Use any chocolate chips such as semi-sweet, milk chocolate or white chocolate.Storage: Store leftovers in an airtight covered container in the refrigerator for up to 3 days.Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.Don’t forget to shop at the Everyday Eileen store on Amazon