Spiked Crockpot Hot Chocolate
Rich, creamy, decadent, and boozy Crockpot Hot Chocolate.
Servings: 10 cups
Equipment
Ingredients
- 8 ounces dark chocolate chips or semi-sweet chocolate chips
- ¼ cup unsweetened cocoa powder
- ½ cup granulated sugar
- 6 cups whole milk you can also use 2% milk
- 2 cups heavy cream you can also use evaporated milk or Half & Half
- 2 teaspoons pure vanilla extract
- 1 cup Kahlua or bourbon, or any other liquor that you prefer
Toppings
- marshmallows, chopped peppermint, cinnamon sticks, chocolate syrup, whipped cream, etc.
Instructions
- Combine the dry ingredients. Add the chocolate chips, cocoa powder, and sugar to the insert of your slow cooker.
- Add the liquids. To the slow cooker, add the milk, heavy cream, and vanilla, whisking until everything is well combined.
- Cook. Cover the crockpot and cook on LOW for 3 hours, whisking occasionally to prevent the chocolate from burning on the bottom.
- Finish and serve. Remove the cover and stir in the Kahlua or bourbon; stir until thoroughly incorporated. Ladle into mugs, add your favorite toppings, and serve.
Notes
- Store leftovers in an airtight container and keep refrigerated for 4 to 5 days. Reheat on the stovetop over medium-low heat.
Nutrition
Calories: 503kcal | Carbohydrates: 44g | Protein: 8g | Fat: 30g | Saturated Fat: 20g | Cholesterol: 80mg | Sodium: 108mg | Potassium: 405mg | Fiber: 2g | Sugar: 36g | Vitamin A: 937IU | Vitamin C: 1mg | Calcium: 268mg | Iron: 1mg
