Description
This creamy, rich, and cozy pumpkin hot chocolate is made right in the slow cooker! With warm spices and real pumpkin, it’s the perfect fall drink for gatherings or a cozy night in.
Ingredients
Units
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- 4 cups milk (whole, almond, or oat)
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1 cup semi-sweet chocolate chips
- 1/2 cup canned pumpkin puree
- 1/4 cup unsweetened cocoa powder
- 1/4 cup maple syrup or brown sugar (adjust to taste)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
- Combine ingredients: Add all ingredients to the slow cooker and whisk until smooth.
- Cook: Cover and cook on low for 2-3 hours, stirring occasionally, until the chocolate chips are fully melted and the mixture is creamy.
- Serve warm: Ladle into mugs and top with whipped cream, mini marshmallows, or a sprinkle of cinnamon.
Notes
- Make it extra chocolatey: Add an extra ¼ cup of chocolate chips.
- For a boozy version: Stir in a splash of bourbon or Irish cream before serving.
- Store leftovers: Keep in the fridge for up to 3 days and reheat on the stovetop.
Nutrition
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Fiber: 5g
- Protein: 7g