These beautiful chewy spice cookies are delicious. They are drop cookies and are quite durable. They keep well till the start of the new year when I make them at the beginning of the holiday season.
| Prep Time: | 5 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 5 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 14 ounces white chocolate chips
- 5 cups whole milk
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- ΒΌ cup whipped cream, or to taste
- 1 teaspoon pumpkin pie spice, or more to taste
Instructions
- Combine chocolate chips, milk, cream, and vanilla in a slow cooker. Cover and cook on Low, stirring every 30 minutes, until chocolate is melted and ingredients are combined, about 3 hours total.
- Turn slow cooker to Warm.
- Serve hot chocolate in glasses topped with whipped cream and a pinch of pumpkin pie spice.
- I started playing with this when Kahlua(R) released its blonde roast version of its coffee liqueur. It has really nice citrus notes that go perfectly with the white hot chocolate, but any coffee liqueur works, if you want a spiked version.