Rich in chocolate and full of pumpkin flavor, this Pumpkin Hot Chocolate is a decadent fall indulgence the whole family will love. Just dump all the ingredients into your slow cooker and you’re done. With sweet seasonal spices of cinnamon, nutmeg, and clove you’ll want to warm up with a big cup on crisp days.
Why this Recipe Works
Recipes that have only two steps, one of which is to just dump everything into the slow cooker are some of the best recipes around. This pumpkin hot chocolate is no different. You can set your slow cooker and forget it until you’re ready to serve it.
For this very reason, it’s also perfect for a fall or Halloween party, or perhaps even your tailgating party. It can remain heated for whenever someone wants to fill their cup. You can also make it for trick-or-treating and place it into to-go cups for everyone.
Just as the cool crisp mornings start to turn into crisp evenings I start to switch over from iced coffees, teas, and chilled evening beverages to warmer ones like a steaming morning latte. I think my kids enjoy sweet hot beverages in the fall too because they really can get enough of this hot chocolate. It’s super family-friendly and seriously kid-approved.
Coming inside to a warm cup of this hot chocolate or even classic homemade hot chocolate (or maybe even wassail) is the perfect way to end a fall day.
Ingredients Needed
Ingredient Notes
- Whole Milk: I prefer to use whole milk for this hot chocolate, however, if you would like and even creamier and thicker hot chocolate you can do half whole milk and half heavy cream.
- Pumpkin Pie Spice: I like to keep pumpkin spice on hand, but if you’d prefer to make your own here’s a quick recipe 1 tablespoon cinnamon, ¾ teaspoon ground ginger, ¾ teaspoon nutmeg, ¼ teaspoon ground allspice, ¼ tsp. ground cloves.
- Chocolate Chips: I prefer to use semi-sweet chocolate chips, but if you want hot chocolate that’s not as sweet you can use bittersweet chocolate chips or chop up a chocolate bar that’s 70% cocoa or higher.
- Cocoa Powder: for this recipe, I use unsweetened cocoa powder, but you can use sweetened if you’d like. It will make your hot chocolate a tad sweeter.
- Vanilla Extract: in this recipe I used vanilla extract, but many times I’ll swap it out for almond extract for a nuttier flavor.
Step-by-Step Instructions
- Step One: place all the ingredients into your slow cooker and whisk them together to mix in the spices.
- Step Two: set the heat to low and let it cook for 3 ½ hours or low and cook it for 1 ½ to 2 hours. Stir the mixture occasionally, especially when you first turn it on.
Toppings to Add
This pumpkin hot chocolate is delicious on its own, but if you’re looking for the ultimate indulgence then try adding some of the toppings below.
- Marshmallows
- Caramel Syrup
- Chocolate Syrup
- Line the rim with Sugar Crystals
- Homemade Whipped Cream
Storage Information:
Fridge Storage: This makes a large batch, which is perfect for a crowd. If you find yourself with some leftovers place the remaining hot chocolate into containers and keep them in the fridge. I prefer to use mason jars with lids. It will last for up to 3 days.
Freezer Storage: You can actually store this hot chocolate in the freezer too, which I recommend because you can then turn it into frozen hot chocolate (yes, it’s a thing). You can then eat it almost like ice cream.
Recipe Notes and Expert Tips
- In the pictures you see marshmallows on top of the hot chocolate while in the slow cooker, which is great, however, don’t leave the marshmallows on top if you plan on setting this out at a party. The hot chocolate will become mushy as the marshmallows melt. Instead, I like to surround the slow cooker with little bowls of delicious topping ideas.
- Make sure to stir the mixture occasionally (if you can), it’s most important in the begining so the chocolate chips don’t stick to the bottom of the slow cooker.
FAQs
In a large Dutch oven or stockpot set over medium heat, place all the ingredients and cover with the lid. Cook for 1.5 hours, stirring occasionally. Use a ladle to scoop the hot chocolate into mugs and top with your favorite topping.
If you’d prefer a quicker method you can also prepare this hot chocolate in your Instant Pot. Just set your Instant Pot to “sauté” to melt all the ingredients together and then switch it to warm to keep the contents hot before serving it.
Yes! By changing the milk for a non-dairy option and using dairy-free chocolate chips you can easily make this a dairy-free hot chocolate.
Of course! To quickly chill the hot chocolate place some ice in a mesh sieve and pour the hot chocolate through the ice into a glass filled with ice.
Related Recipes
If you made this recipe I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!
Slow Cooker Pumpkin Hot Chocolate
Equipment
- Slow Cooker
- Measuring Cups and Spoons
Ingredients
- 24 ounces Chocolate Chips
- ⅓ cup Pumpkin Puree
- ¼ cup Unsweetened Cocoa Powder
- ¼ cup Sugar
- 2 tablespoons Vanilla Extract
- 1 tablespoon Pumpkin Pie Spice
- 1 gallon Whole Milk
Instructions
- Place all the ingredients listed into your slow cooker and cover with the lid.
- Cook on high for 2 ½ hours, or on low for 3 ½ hours, stirring occasionally.
- To serve use a ladle to scoop the hot chocolate out into cups and top with homemade whipped cream, marshmallows, or chocolate syrup.
Notes
- In the pictures you see marshmallows on top of the hot chocolate while in the slow cooker, which is great, however, don’t leave the marshmallows on top if you plan on setting this out at a party. The hot chocolate will become mushy as the marshmallows melt. Instead, I like to surround the slow cooker with little bowls of delicious topping ideas.
- Make sure to stir the mixture occasionally (if you can), it’s most important in the beginning so the chocolate chips don’t stick to the bottom of the slow cooker.
- Dairy-Free Instructions: Make sure to use a non-dairy version of milk and use chocolate that is dairy-free and vegan.
- Stovetop Instructions: In a large Dutch oven or stockpot set over medium heat, place all the ingredients and cover with the lid. Cook for 1.5 hours, stirring occasionally. Use a ladle to scoop the hot chocolate into mugs and top with your favorite topping.
