Hot Cocoa recipe: This Pumpkin Hot Chocolate recipe is the perfect addition to a cool autumn evening.
Simple ingredients and the ease of a crock pot make this the perfect recipe for a lazy autumn evening. Curl up in your favorite sweater with mug of sweet pumpkin goodness! Fall is what my husband lovingly calls “pumpkin season” and this recipe is right up his alley with all of the spices and sweetness.
Step 1 – Gather you ingredients for the Pumpkin Hot Chocolate
See the recipe card below for the the ingredient amounts.
Add milk and heavy cream. Note: if you use whole milk you can skip the heavy cream.
Don’t worry about melting the white chocolate – they’ll melt in the crock-pot pour them in.
Same with the pumpkin puree just plop it in.
Place the rest of the ingredients into the slow cooker and stir with a wooden spoon until well.
Step 2 – Allow it to heat through
Cook on low for 3 hours. Stir thoroughly when finished.
Step 3 – Serve the Pumpkin Hot Chocolate
Serve in mugs topped with whipped cream and a sprinkle of pumpkin pie spice
Can I make it faster?
If you are in a hurry, you can make this on the stove top by putting all the ingredients in a large
pot and slowly simmering until well combined. After the pumpkin hot chocolate is made, you can
then move it to the slow cooker to stay warm.
Can I make it Dairy Free/Vegan?
If you have a dairy allergy, you can still make this recipe! Just swap the dairy out for your
favorite dairy-free alternative. With this recipe, I personally prefer almond or coconut because
they go really well with the other flavors. Be sure to use dairy free chocolate chips as well.
Toppings and Garnishes
I love to serve this with some whipped topping and an extra sprinkle of pumpkin spice. Here are
some more toppings you can try:
● Whipped Cream
● Pumpkin Spice
● Cinnamon Stick
● White Chocolate Chips
● White Chocolate Curls
● Mini Chocolate Chips
● Pumpkin Spice Drizzle
● Maple Syrup
How can I store it?
This recipe is best right from the crockpot, but if you have some leftover it does store well
covered in the refrigerator for up to 3 days. Warm it up on the stove top or microwave before
Pumpkin Hot Chocolate
- Crock Pot
- 8 cups Milk Use whole if you're skipping the heavy cream
- 1 16 oz Heavy Cream (Optional)
- 1 12 oz package of white chocolate chips
- 1 15 oz can of pumpkin puree
- 2 tbsp pumpkin pie spice
- 1 tsp vanilla
- 1/4 tsp salt
- Place all ingredients into the slow cooker and stir with a wooden spoon until wellincorporated.
- Cook on low for 3 hours. Stir thoroughly when finished.
- Serve in mugs topped with whipped cream and a sprinkle of pumpkin pie spice.