This recipe is long overdue since I made this Crockpot hot chocolate for the annual holiday potluck at work last December, but it’s worth waiting for! I made the hot chocolate as my contribution to the potluck breakfast buffet. It was fantastic for something that I just dumped into the slow cooker and let heat up for a few hours. The only downside was that the chocolate chips didn’t melt completely so it wasn’t as smooth as I was hoping. Either I didn’t let the mixture cook long enough or the chocolate I used wasn’t the best quality (how does Nestle rank on that scale anyway?). An immersion blender might have helped if I’d had one handy. But the hot chocolate was still really rich and everyone at the holiday potluck loved it, even with little bits of unmelted chocolate in their glasses. I’d like to try a slightly different version that uses cocoa powder and sugar instead of chocolate chips to see if that fixes the problem. Maybe for this year’s holiday potluck!
1.5 c whipping cream
1 can (14 oz) sweetened condensed milk
6 c milk
1 tsp vanilla
2 c (11-12 oz) chocolate chips (milk chocolate or semi-sweet)
Get ready for some complicated instructions. Ready? Stir together the whipping cream, condensed milk, milk, vanilla, and chocolate chips in your slow cooker. Cover and cook on low for 2 hours, stirring occasionally, until the mixture is hot and the chocolate chips are melted. Make sure to stir well before serving. That’s it! Enjoy!