Pumpkin White Hot Chocolate

I’m not a huge hot chocolate fan, which I realize is strange for such a chocolate lover, but it’s because it’s often just a bit too much for me! Plus, powder mixes leave a lot to be desired, and I always wrestle with whether to make it with water or milk. Water is bland, and milk can form those little “worms”, as I called them as a kid! Pumpkin Spice Hot Chocolate, though, is a feast for the senses! And making this easy recipe in the slow cooker? That’s just about perfection.

Pumpkin White Hot Chocolate:

What You Need:

1 can (15 ounces) pure pumpkin puree
6 cups milk (whole or 2% recommended)
2 cups heavy cream
1 can (14 ounces) sweetened condensed milk
1 tablespoon pumpkin pie spice
4 ounce bar of good quality white chocolate
Optional garnish: whipped cream, mini marshmallows, cinnamon

What You Do:

1 – First, in a 5-6 quart slow cooker, whisk together the milk, heavy cream, and sweetened condensed milk

2 – Then, add the pumpkin puree and pumpkin pie spice; whisk until well incorporated

3 – Roughly chop the white chocolate bar, then stir into the milk mixture in the slow cooker

4 – Set the slow cooker to low and cook for 3 hours, stirring once every hour

5 – And lastly, serve hot with the garnish of your choice

Makes 8 servings

Prep time: 5 minutes
Cook time: 3 hours

Special notes:

This Pumpkin White Hot Chocolate is super easy to make. I suggest using a high quality white chocolate – like Ghirardelli White Chocolate – rather than white chocolate chips or candy wafers. It tastes like pumpkin pie in a mug! It’s sweet, but not too sweet, and is packed with pumpkin and pumpkin spice flavor. I love pumpkin coffee, but sometimes, often, you just need THIS: