Slow Cooker Pumpkin Spice White Hot Cocoa

This Pumpkin Spice White Hot Cocoa is rich, spicy, creamy and dreamy!!

Ingredients and Variations

Ingredients: Whole milk, pumpkin puree, heavy cream, white chocolate, ground cinnamon, ground ginger, ground clove and fresh grated nutmeg.

Variations: Coconut or other nut milk can replace whole milk, coconut heavy cream can also be used, Butternut squash puree can replace pumpkin if desired. A teaspoon of pumpkin pie spice can replace the single spices if desired. When done bourbon or rum can be added for an adult beverage. A strip of orange peel is also a great addition.

Slow Cooker Pumpkin Spice White Hot Cocoa

Recipe by Jeni Gough
0.0 from 0 votes
Servings

8

servings
Prep time

5

minutes
Cooking time

4

hours 

Ingredients

  • 4 cups whole milk

  • 12 oz white chocolate, chopped

  • 1 cup heavy cream

  • 1/2 cup pumpkin puree

  • 1/2 tsp ground cinnamon

  • 1/1 tsp ground ginger

  • pinch ground clove

  • fresh grated nutmeg for garnish

Directions

  • Put all but the nutmeg into the slow cooker, stir and set on low for 4 hours
  • Whisk cocoa when done.
  • Grate some fresh nutmeg over the top of cocoa and serve with whipped cream or marshmallows if desired.

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