Crockpot Coconut Hot Chocolate Recipe 425
RICH SLOW COOKER HOT CHOCOLATE
Easy and delicious.
Provided by macandjakesmom
Categories Drinks Recipes Hot Chocolate Recipes
Time 2h5m
Yield 10
Number Of Ingredients 5
Steps:
- Combine milk, condensed milk, chocolate chips, heavy cream, and vanilla extract in a slow cooker.
- Cover and cook on Low, stirring occasionally, until chocolate chips are melted and mixture is smooth, about 2 hours.
Nutrition Facts : Calories 484.4 calories, Carbohydrate 50.4 g, Cholesterol 73.9 mg, Fat 29.6 g, Fiber 2 g, Protein 10.1 g, SaturatedFat 18.2 g, Sodium 127.1 mg, Sugar 46.6 g
SLOW-COOKER HOT CHOCOLATE
Whip up a big batch of perfect hot chocolate for your favorite friends with this effortless slow-cooker recipe. We used semisweet chocolate for its richness and balanced sweetness. Keep the setting on warm while serving and set up the various toppings for the most festive make-your-own hot chocolate bar!
Provided by Food Network Kitchen
Categories beverage
Time 2h45m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Add the milk, cream, cocoa powder, sugar, vanilla and 1/4 teaspoon salt to a 6-quart slow cooker. Whisk until combined and the cocoa is dissolved. Stir in the chopped chocolate.
- Cover and cook on low, whisking every 30 minutes, until the chocolate is melted and the mixture is hot, about 2 hours 30 minutes.
- Ladle into mugs and top as desired with either some marshmallows or whipped cream sprinkled with crushed candy canes, or drizzled with caramel sauce.
CROCKPOT COCONUT HOT CHOCOLATE. RECIPE - (4.2/5)
Provided by DreiFromBK
Number Of Ingredients 11
Steps:
- Add coconut milk, condensed milk and extracts to your crock pot, whisking to combine. Stir in salt, cocoa powder and chocolate, whisking again. Cover and cook on low for 2 hours, stirring every 15 minutes or so to making sure the chocolate melts nicely and is thoroughly distributed throughout the mixture. Cook's Note: After a while it began to thicken and bubble on the sides, so I left it on but removed the lid and whisked well. Just keep your eye on it and whisk everything together. Before serving, add coconut to a small saucepan and heat over low heat, stirring with a wooden spoon. Toast for 5 to 6 minutes until golden. Let cool, then add to a paper or ziplock bag and crush with you hands until only small flakes remain. To serve, rim the edges of a mug with some frosting or glaze or something sticky, then dip the rims in the toasted coconut flakes. pressing gently to adhere. Pour hot chocolate in the mugs and garnish with whipped cream and marshmallows.
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