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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Slow-Cooker Peppermint Hot Chocolate
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- Level: Easy
- Total: 2 hr 5 min
- Active: 15 min
- Yield: 14 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 292
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 5 g
- Sugar
- 33 g
- Protein
- 8 g
- Cholesterol
- 17 mg
- Sodium
- 187 mg
Made and served in the same pot, our slow-cooker cocoa is thickened and enriched with dark chocolate. Set up an add-ons bar beside the cooker (mini marshmallows, crushed candies and peppermint schnapps take cocoa to a whole new holiday level), then stick a ladle in the pot and let guests help themselves.
- Level: Easy
- Total: 2 hr 5 min
- Active: 15 min
- Yield: 14 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 292
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 5 g
- Sugar
- 33 g
- Protein
- 8 g
- Cholesterol
- 17 mg
- Sodium
- 187 mg
Ingredients
Directions
- Whisk together the sugar and cocoa powder in a 6-quart slow cooker. Turn the cooker to high, and slowly whisk in the milk to prevent lumps from forming. Add the vanilla and salt, cover and cook for 1 1/2 hours. The sugar and cocoa powder should be completely dissolved.
- Whisk in the chopped chocolate a little at a time until it is all incorporated. Replace the lid, and cook until thickened, 30 minutes more.
- Turn the cooker to warm, and serve with small bowls of the peppermint candies and mini marshmallows and a small pitcher of schnapps, if using. For minty cocoa, let a few teaspoons of the peppermints melt in an 8-ounce cup or add 2 tablespoons of schnapps.
