Just when you thought you'd seen pumpkin spice everything: I pumpkin something else up for you. This slow cooker hot pumpkin spice drink is like a pumpkin pie version of hot cocoa ... but better. Make it for a party in your Crock Pot, then store the leftovers - if you have any - to use as a light pumpkin pie creamer for the rest of the week ( or just reheat it in the microwave for a single serving! )
I keep a running list of potential recipes for my blog on my phone. Every time I get some sort of recipe inspiration, I add it to the list. Some things get made immediately when I get home, others sit for months before they ultimately get deleted as horrible ideas ( Smoked Salmon Eclairs, deleted by not forgotten! )
Yeah... the outside of my crock post is covered in years of stains. That's how you know it's real!
But the other day I was at the grocery store and realize that canned pumpkin was wayyyy cheaper than it had been in previous years and it just hit me: I want to make something like hot chocolate ... but with pumpkin.
I stocked up on all kinds of things I might need over the next few days to tweak the recipe to make it perfect, but as always, decided to start with the easiest, most basic version of my hot pumpkin drink ( which ultimately tastes like a delicious liquid, drinkable pumpkin pie ).
Except this crazy thing happened: I tossed in all the things I thought would make a good base, and after a few hours I tasted it and realized: IT'S PERFECT. CHANGE NOTHING.
So here it is: a ridiculously easy, super flavorful, warm, pumpkin pie drink.
PS If you slip a little bourbon or rum in, I won't tell a soul.
If you love Fall recipes, you might be interested in these, too:
Slow Cooker Drinkable Pumpkin Pie
Ingredients
- 15 ounces canned pumpkin
- 14 ounces sweetened condensed milk
- 1 tsp pumpkin pie spice
- 4 cups 2% milk
Instructions
- Place all ingredients in a slow cooker and stir well to combine.
- Cook for 3 hours on high.
- Stir, then serve in slow cooker, lid removed, on warm.
Notes
Could this be made with coconut condensed milk and almond milk?
Tasted great but the texture was awful. It was thick and grainy, kind of like if you let shredded wheat dissolve in milk.
Tried this and a friend said it looked like it curdled, like it should have been cooked on Low not High. Very disapointing.
I've made this several times and not had that issue. Is it possible they used low fat/ skim milk and not 2%?