Slow Cooker Pumpkin Spiced Hot Cocoa

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.