Insane Candy Cane Cocoa

Insane Candy Cane Cocoa Enlarge Image
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9 users rated this recipe an average rating of 2.5
Makes:
12 servings
Serving Size:
5 ounces
Prep:
10 mins
Slow Cook:
5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high)
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Insane Candy Cane Cocoa

Ingredients
1
1/4
cup sugar
1/4
teaspoon salt
1/2
cup hot water
4
cups half-and-half or light cream
4
cups whole milk
1/3
cup bittersweet chocolate pieces or 2 ounces bittersweet chocolate, chopped
2
teaspoons vanilla
2
teaspoons peppermint extract
 
sweetened whipped cream
 
crushed peppermint candies
 
small candy cane garnish (optional)

Directions

  1. In a 3- to 4-quart slow cooker combine cocoa powder, sugar, and salt. Stir in the hot water until mixture forms a paste. Whisk in half-and-half and milk.
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. (Do not boil.) Add bittersweet chocolate, whisking until chocolate is melted.
  3. If necessary, skim "skin" from surface; discard. Serve immediately or keep warm, covered, on warm-heat setting or low-heat setting for up to 2 hours.
  4. To serve, stir in vanilla and peppermint extract. Top each serving with sweetened whipped cream and a sprinkle of crushed peppermint candies. Garnish each serving with a small candy cane.

Nutrition Facts

(Insane Candy Cane Cocoa)
    Per serving:
  • 311 kcal cal.,
  • 17 g fat
  • (11 g sat. fat,
  • 48 mg chol.,
  • 129 mg sodium,
  • 36 g carb.,
  • 3 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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