RECIPES
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Gourmet Hot Chocolate Recipes
Below are four of Ginny’s special hot chocolate recipes. Each of these
recipes makes 4 cups of delicious hot chocolate — finish with sprinkles,
marshmallows, whipped cream, or whatever you desire! We strongly
recommend using WHOLE milk for the creamiest texture and smoothest fla-
vor. For each recipe below, simply add all the ingredients to the slow cooker,
stir well, cover and cook on HIGH. Whisk occasionally to check the
consistency and blend the flavors. After 1–1½ hours, when all the
ingredients are melted and blended, the hot chocolate should be ready
(optimum temperature is 150°–165°F). Turn the temperature dial to LOW or
WARM and serve. Enjoy!
Caramel Hot Chocolate
¾ cup semi-sweet chocolate chips 1/3 cup caramels, (about 14 candies)
2½ cups whole milk
¾ cup heavy cream
1 tsp. vanilla extract
¼ tsp. salt
Creamy Hot Chocolate
4 oz. semi-sweet chocolate chips
7 oz. sweetened condensed milk
3 cups whole milk
1 tsp. vanilla extract
Hazelnut Hot Chocolate
¼ cup cocoa powder
¼ cup sugar
2½ cups whole milk
1 cup hot water
¼ cup hazelnut spread
Minty Hot Chocolate
¾ cup powdered sugar
1 tsp. vanilla extract
½ cup cocoa powder
1/3 cup crushed peppermint candies
2 cups whole milk
3 oz. semi-sweet chocolate chips
1 tsp. salt
1 cup hot water