Caroler’s Crockpot Hot Chocolate

Caroler’s Crockpot Hot Chocolate


Hot Chocolate for a crowd, a recipe simple and straightforward enough for young children’s group and plain palates, with adaptations sophisticated enough for even the most grown-up urbane bunch. Using your crockpot (or several crockpots for a Hot Chocolate Party) this is fun as quickly and easily as  1-2-3…      Nice addition/alternative to the Christmas Cookie Party Idea.


Ingredients

Original Recipe

  • 1 – ½ cups heavy cream
  • 1 – 14 – oz can – Eagle Brand Sweetened Condensed Milk
  • 2 – cups milk chocolate chips
  • 6 – cups 2% milk
  • 1 – tsp. vanilla
  • ½ – tsp. Cayenne pepper

Process

  1. Mix all together well in a large crockpot and heat on low to 145° F, stirring occasionally to prevent scorching. Hold on the “Keep Warm” setting for up to 1½ hours.
  2. Recipe is easily doubled for 16, but longer periods of holding, fresh batches are recommended for best flavor and to avoid scorching.

Makes 8 generous servings. Recipe is easily doubled for 16.


Variations: 

Add or Substitute (as instructed) the following ingredients to make the necessary changes to the Original Recipe:

Venetian Orange Hot Chocolate

Following the original recipe to the letter, add the following two ingredients.

  • Zest grated from one large orange
  • 2 Tbsp. orange liqueur (Grand Mariner)
  • Serve with orange sugared mini-marshmallows (recipe follows).

Bavarian Dark Cherry Hot Chocolate

Following the original recipe except to make the substitution of dark (highest cacao % possible) chocolate chips  and adding the cherry liquor for flavor.

  • Substitute:
  • 2 cups dark chocolate chip for milk chocolate chips
  • 2 – Tbsp. cherry liqueur (Cherry Heering) 
  • Top with whipped cream, if desired, and serve with a stemmed cherry for garnish.

Parisian Caffè Delight Hot Chocolate

Following the original recipe, add:

  • 2 – oz.Coffee Flavored Liqueur (Kahlúa)
  • 2 – Tbsp. Instant Expresso Powder.

                                                                   

                                                             Toppers 

                                                       and      Stirrers

                                                 Finishes     to      make

                              Hot Chocolate Service

                                    An    Experience    to    Remember    Are:

                                                  Peppermint Crumble◊

                                                        ◊ Candy Canes ◊

                                                          ◊Stick Candy◊

                                                        ◊Marshmallows◊

                                                     ◊ Cinnamon Sticks ◊

          ◊ Whipped Cream◊   ◊ Carmel Sundae Syrup◊    ◊ Dark Chocolate Syrup◊ 

       ◊Serve Sundae Syrups in Squeeze Bottles for easy artistic application to drinks.◊


Recipe: Orange Sugared Mini-Marshmallows (may be done one day in advance)

  • ¼ cup coarse sugar
  • 2 Tbsp. fine orange zest
  • 2 Tbsp. orange flavored gelatin
  • 10 oz. plain mini-marshmallows
  • water in a fine mister bottle
  1. Mix coarse sugar, gelatin and orange zest together well and set aside.
  2. Pour mini-mallows in a bowl and mist VERY LIGHTLY with water, toss.
  3. Sprinkle sugar/gelatin/zest mixture over mallows and toss agin, continuing to toss until all are coated with mix.
  4. Spread on a wax paper lined cookie sheet in a single layer until set, moving a bit from time-to-time to keep from sticking together too much.
  5. Store air tight

©BAPantryGourmet.com/Barbara A. Ziegler 2015 ~ All rights reserved.

This entry was posted in Breakfast, Cookbook, Drinks/Cocktails, EASY, Easy Entertaining, Free Recipes, Fun Foods, Quick -Easy, Slowcooker Meals, Special Occasion Recipes, Taste Proven Recipes. Bookmark the permalink.

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