Slow Cooker Hot Cocoa

(As you can see, making gingerbread houses is serious business.)

Just before Christmas, we hosted our first cold-weather kids' party--11 children plus 14 parent/grandparents and it was too cold to go outside. Although there was food and snacks galore, the hit of the party was the hot chocolate! Even though my husband is a fervent hot chocolate fan, it had never occurred me to serve hot chocolate in the slow cooker at a party. I'd done it with hot cider but never made that obvious leap.

Anyway, if I was going to do it, I decided I might as well do it decadently. Enter this recipe from Sally's Baking Addition. I've since made it not quite as decadent, using whatever milk I've had on hand. Toppings such as marshmallows, whipped cream, and even candy canes are essential for kids, but I'm good with it plain. Even though we've left it on warm for 4-6 hours, scorching has never been a problem but keep an eye on it just in case.

Slow Cooker Hot Cocoa
6 cups whole milk (or any lesser fat %)
2 cups heavy cream (or half and half)
1/2 cup granulated sugar
8 ounces semi-sweet chocolate, grated or chopped
1/4 cup (heaping) cocoa powder
2 teaspoons vanilla extract

Combine all ingredients in a 4-6 quart slow-cooker. (Anything larger and I would double the recipe.) Whisk vigorously to incorporate the cocoa powder. Cook for 4-6 hours on low and 2-4 hours on high. Be sure to stir every 45-minutes to make sure the chocolate melts evenly and the mixture does not scorch. Switch to warm when the hot cocoa is a the desired temperature.

Serve with whipped cream, marshmallows, candy canes, etc.

Leftovers, assuming there are any, may be stored in the fridge and reheated in the microwave or on the stovetop.