Insane Candy Cane Cocoa
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Insane Candy Cane Cocoa
Directions
- 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.
- 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.
- 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.
- 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 ,
- 17 g fat
- (11 g sat. fat ,
- 48 mg chol. ,
- 129 mg sodium ,
- 36 g carb. ,
- 3 g fiber ,
- 7 g pro.