What a week it’s been! With the ‘Beast from the East’ and Storm Emma battling it out in the UK, we’ve all been battered with strong Siberian winds, arctic minus temperatures and in most places more than a few centimetres of snow… But one thing is for sure, this indulgent slow cooked hot chocolate recipe will make you wish the snow will stick around and give us more snow days!
Serves: 6-8 Mugs (dependent on size)
Time: 2 Hours
1.8 Litres of Milk (Any)
1 can of Condensed Milk
525g of Milk Chocolate (Chips or block chocolate)
2 tsp of Vanilla Extract
Optional: Baileys Irish Cream Liqueur (Add when serving).
Add the chocolate (chips or block broken down into small chunks) and sweetened condensed milk; mix well.
Cover; Put the lid on the slow cooker and adjust the heat setting to ‘High’. Set a timer for 30 minutes, but it is advisable the mixture every 10 minutes or until chocolate is melted.
Using the wire whisk, stir in half the milk until smooth. Gradually stir in remaining milk and add the vanilla extract.
Re-cover; cook on High setting an additional 2 hours or until hot. Check and stir intermittently.
Just before serving, stir the mixture again with the wire whisk. Reduce heat setting to Low; this way you can have your guests ladle hot chocolate into mugs and top as desired whilst remaining hot. Our personal favourite is mini marshmallows, whipped cream and Chocolate buttons!
- For added indulgence, add a measurement of Baileys Irish Cream Liqueur when serving! It’s sure to get the adults wanting hot chocolate that’s for sure…
Tip: Use almond milk or Coconut milk.
If you decide to try out this recipe this weekend, be sure to share it with us on Social using the #GiselaGraham or tag us @gisela_graham.