Saturday, October 27, 2012

Slow Cooker: Pumpkin White Hot Chocolate

It's one of those days.

Woke up earlier and The Big Man says he's going out to get breakfast.  I say I want doughnuts and he agrees.  Then I ask him where he was thinking of going.  He says "McDonald's", which normally I'm opposed to, but a Sausage Egg McMuffin sounds yummers, so I say so.  At this point, I'm still expecting doughnuts... I really want doughnuts.  I say, "Wake me up when you get home".

Yeah, right.

So, I wake up a little while ago (it's Saturday... I'm allowed!) and ask why he didn't wake me up.  Apparently he "tried"... honestly, I'm not responsible for what I say when I'm sleeping, for goodness sake!  Wake me UP!  LOL 

Plus, no doughnuts.  'Tis a sad day when there are no doughnuts.

Well, on with the show (and pray there's no snow!  Ha ha)

Pumpkin White Hot Chocolate (in the slow cooker)
(combined recipes of Jenifer Milton at CDKitchen and Closet Cooking)


Yeah... That's snow and it's all my fault.  I had to make hot chocolate. *sigh*
  • 6 cups whole milk
  • 2 cups heavy cream
  • 2 cups pumpkin purĂ©e
  • 16 oz white chocolate chips
  • 1 tsp vanilla
  • pumpkin pie spice, to taste (I added about 2 tbsp)
Throw it all in a slow cooker.  Set to low and heat for 2 - 2 1/2 hours, stirring occasionally to make sure the chocolate isn't sticking to the bottom and is melting properly.  Serve hot (duh... it's hot chocolate!  Ha!).
 
 
After the initial taste test by the fam, I set my slow cooker on the warm setting and let it sit overnight.  It thickened up quite a bit, but I don't recommend keeping it around longer than that, unless you refrigerate it.
 
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