Crock Pot Hot Chocolate



3 cups milk, divided

1/4 cup unsweetened cocoa powder

1/4 tsp. salt

1/3 cup sugar

3/4 tsp. vanilla extract

1 cup heavy cream

1 square (1 oz.) white chocolate

1 square (1 oz.) bittersweet chocolate

3/4 cup whipped cream

3 tsp. mini chocolate chips or shaved bittersweet chocolate

   

Combine 1/2 cup milk, sugar, cocoa and salt in medium bowl; beat until

smooth.

Pour into crock pot/slow cooker. Add remaining 2-1/2 cups milk and vanilla.



Cover; cook on LOW heat setting for 2 hours.



Add cream. Cover and cook on LOW heat setting for 10 minutes.



Stir in white and bittersweet chocolates until melted.



Pour hot chocolate into 6 coffee cups. Top each with 2 tablespoons whipped

cream

and 1/2 teaspoon chocolate chips.



Makes: 6 servings.

Creamy Hot Cocoa

Prep: 10 minutes, Cook: 3 hours on low or 1-1/2 hours on high

1 9.6-ounce package nonfat dry milk powder (about 3 1/2 cups)

1 cup powdered sugar

1 cup plain powdered nondairy creamer

3/4 cup unsweetened cocoa powder

8 cups water

1/2 cup creme de cacao (optional)

Sweetened whipped cream

Peppermint sticks (optional)



Step 1: In a 3 1/2-, 4-, or 5-quart slow cooker combine dry milk powder,

powdered sugar, nondairy creamer, and cocoa powder. Gradually add water;

stir well to dissolve.



Step 2: Cover; cook on low-heat setting for 3 to 4 hours or on high-heat

setting for 1-1/2 to 2 hours. Serve at once or hold on low for up to 1

hour.



Step 3: Stir in the creme de cacao, if desired. Stir mixture before

serving.

Ladle into mugs; top with whipped cream and add a peppermint stick, if

desired. Makes 12 (6-ounce) servings.