This deliciously decadent hot cocoa recipe makes 8-10 servings, making it perfect for a cold-weather get-together.
- ¾ cup cocoa powder
- ½ cup honey
- 8 cups milk of choice, divided
- ½ teaspoon sea salt
- 1 cup semisweet chocolate chips
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder, optional
- Cinnamon sticks for garnish, optional
Stir together cocoa powder with honey and ½ cup milk in a large slow cooker.
Add remaining milk, sea salt, chocolate chips, vanilla extract and espresso powder, if using.
Set slow cooker to high for 30 minutes, then stir with a whisk, and reduce to low heat for 1 hour.
Reduce heat to warm and keep covered till serving.
Before serving, whisk again to blend.
If desired, garnish individual mugs with a cinnamon stick.
For dairy-free version, use 8 cups almond milk or other non-dairy milk, plus 1 12-ounce can full-fat coconut milk, and choose your favorite brand of non-dairy chocolate chips.
Try replacing 1 teaspoon vanilla with 1 teaspoon peppermint extract.
Try adding 1 cinnamon stick during warming time (remove before serving).
Recipe by Angela Sackett, a photographer at Legacy Seven Studios and writer at saletlux.com and dancingwithmyfather.net, where she shares recipes and hospitality tips.
Photo: Julia Metkalova / Shutterstock