Description
Slow cooker pumpkin spiced hot cocoa is such an easy and fantastic treat! It is the perfect drink for a cool fall night around a fire pit.
Ingredients
- 3 cups Whole Chocolate Milk (store Bought, Not Mixed)
- 2 cups Milk Chocolate Chips
- ½ teaspoons Pumpkin Pie Spice, Divided
- ½ cups Pumpkin Spiced Coffee Creamer
- ½ pints Heavy Cream
Preparation
Combine chocolate milk, chocolate chips and 1/4 teaspoon of the pumpkin pie spice in a slow cooker and turn it on to low. Let it all meld and gently __cook together for 2 hours. When the 2 hours is up, stir it well to make sure the chocolate it pretty well melted, then pour in the coffee creamer. Let it gently __cook for 15 more minutes. While the hot cocoa is cooking, make the easy whipped cream.
Pour the heavy cream into a bowl and use a hand mixer to whip it up on high speed until it is soft whipped cream. Add in the remaining 1/4 teaspoon of pumpkin pie spice and whip it up some more to mix it in. When the cocoa is done, ladle it into mugs and dollop a generous amount of whipped cream on top. Serve hot immediately and enjoy! Any leftover whipped cream will keep in a container for 3–4 days for other uses.
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