Post by wilderness on Dec 21, 2018 6:19:00 GMT -5
Slow Cooker Gingerbread Hot Chocolate-annrms
3 (4-in.) cinnamon sticks
1 (2-in.) piece peeled fresh ginger, lightly crushed
½ teaspoon whole cloves
⅓ cup unsweetened cocoa
4 cups whole milk, divided
4 cups half-and-half
1½ cups (about 6 oz.) powdered sugar
2 tablespoons molasses
1 teaspoon freshly grated nutmeg
2 teaspoons vanilla extract
⅛ teaspoon fine salt
Mini marshmallows, whipped cream and/or ground cinnamon for serving
1 (2-in.) piece peeled fresh ginger, lightly crushed
½ teaspoon whole cloves
⅓ cup unsweetened cocoa
4 cups whole milk, divided
4 cups half-and-half
1½ cups (about 6 oz.) powdered sugar
2 tablespoons molasses
1 teaspoon freshly grated nutmeg
2 teaspoons vanilla extract
⅛ teaspoon fine salt
Mini marshmallows, whipped cream and/or ground cinnamon for serving
Place cinnamon sticks, ginger, and cloves in a 3- to 4-quart slow cooker.
Whisk together cocoa and ½ cup of the milk in a small bowl until smooth. In the slow cooker, whisk together cocoa mixture, half-and-half, powdered sugar, molasses, nutmeg, vanilla, salt, and remaining 3 1/2 cups milk. Cover and cook on LOW 2½ to 3 hours; strain. Serve hot chocolate with marshmallows, whipped cream, and cinnamon.
Whisk together cocoa and ½ cup of the milk in a small bowl until smooth. In the slow cooker, whisk together cocoa mixture, half-and-half, powdered sugar, molasses, nutmeg, vanilla, salt, and remaining 3 1/2 cups milk. Cover and cook on LOW 2½ to 3 hours; strain. Serve hot chocolate with marshmallows, whipped cream, and cinnamon.
