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

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Recipe by Jeni Gough

Servings

8

servings

Prep time

5

minutes

Cooking time

4

hours 

Ingredients

• 4 cups 4 whole milk

• 12 oz 12 white chocolate, chopped

• 1 cup 1 heavy cream

• 1/2 cup 1/2 pumpkin puree

• 1/2 tsp 1/2 ground cinnamon

• 1/1 tsp 1/1 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.