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Tuesday, December 06 2016

When cold weather hits, there's nothing better than curling up with a cozy mug of hot chocolate. We've got a dozen ways to make your cup of hot cocoa even better, including mix-ins, stir-ins, and of course marshmallows!


1 - cup premium unsweetened cocoa powder
1/4 - 1/3 - 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)

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 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

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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