Hot Chocolate 7 Ways

By stancec44

Take your plain cup of cocoa to the next level with these slow cooker variations. You can leave your hot chocolate plain, or you can try peanut butter, pumpkin spice, mocha, and more flavors.

Ingredients

• 6 cups half-and-half
• 2 cups heavy cream
• 12 ounces bittersweet or semisweet chocolate, chopped
• 1 tablespoon vanilla
• Marshmallows or sweetened whipped cream (optional)

Details

Preparation time 15mins
Adapted from bhg.com

Preparation

Step 1

In a 3 1/2- or 4-qt. slow cooker combine half-and-half, heavy cream, and chocolate. Cover and cook on low 4 hours or high 2 hours, vigorously whisking once halfway through.
Whisk well. Stir in vanilla. Serve immediately or keep warm, covered, on warm or low up to 2 hours. If desired, top servings with marshmallows or whipped cream.

RASPBERRY HOT CHOCOLATE

Prepare as directed in Step 1. Stir in 1/2 cup raspberry beverage flavoring syrup or 1/4 cup raspberry liqueur with the vanilla. If desired, top servings with whipped cream, raspberries, and chocolate curls.

SPICY HOT CHOCOLATE
Prepare as directed, except add 1 tsp. each ground ancho chile pepper and ground cinnamon and 1/4 tsp. cayenne pepper to mixture in Step 1. If desired, top servings with whipped cream and additional ground ancho pepper and/or cinnamon.

PUMPKIN SPICE HOT CHOCOLATE
Prepare as directed, except add 3 Tbsp. canned pumpkin and 2 tsp. pumpkin pie spice to mixture in Step 1. If desired, top servings with whipped cream and broken gingersnaps.

JOYFUL ALMOND HOT CHOCOLATE
Prepare as directed in Step 1, except substitute one 14-oz. can unsweetened coconut milk (not light) for 2 cups of the half-and-half. Stir in 1 to 1 1/2 tsp. almond extract with the vanilla. If desired, coat rims of mugs with toasted coconut and top servings with toasted sliced almonds.

PEANUT BUTTER HOT CHOCOLATE
If desired, microwave 3 Tbsp. creamy peanut butter in 10 second intervals until melted and smooth, stirring after each interval. Prepare as directed, except whisk in the melted peanut butter or 3 Tbsp. chocolate-hazelnut spread with the vanilla. If desired, top servings with whipped cream, chopped peanuts, and cut-up chocolate-covered peanut butter cups.

ESPRESSO HOT CHOCOLATE

Prepare as directed in Step 1. Stir in 1 to 2 Tbsp. instant espresso coffee powder with the vanilla. If desired, top servings with whipped cream and chopped chocolate-covered coffee beans.