With spring just a few days away, it seems like we should be breaking out the barbecue and abandoning our favorite winter comfort foods. But not so fast! There's still a chill in the air, which is a good thing, because it means we have the perfect excuse to try this amazing, sumptuous recipe for Slow Cooker Coconut Hot Chocolate.
Yes, you heard that right. Your Crock-Pot truly is the magical cooking tool that keeps giving. You probably already know how to whip up a mean beef stew in your slow cooker, but the rich flavors in hot, tasty beverages like this one are only intensified when you let them sit on low for a few hours. Mmmm ... kinda makes you yearn for a longer winter, doesn't it?
Here's the recipe in all its chocolatey, whipped-creamed glory. Enjoy!
Crock-Pot Coconut Hot Chocolate
4 (13-oz) cans full-fat coconut milk
2 (14-oz) cans sweetened condensed milk
2 teaspoons vanilla extract
2 teaspoons coconut extract
1/4 teaspoon salt
1/4 cup dutch process cocoa powder
8 ounces high-quality dark chocolate, chopped
1/2 cup unsweetened flaked or shredded coconut
Frosting to rim the mugs
Whipped cream or coconut whipped cream for topping
Marshmallows for topping
Add coconut milk, condensed milk, and extracts to your slow cooker, whisking to combine. Stir in salt, cocoa powder, and chocolate, whisking again. Cover and cook on low for 2 hours. You want to stir and whisk every 15 minutes or so, making sure the chocolate melts nicely and is thoroughly distributed throughout the mixture. The best thing I can say here is to "know" your Crock-Pot. I knew that mine could sit on low for a few hours while being mixed at least once every 30 minutes. After a while it began to thicken and bubble on the sides, so I left it on but removed the lid and whisked well. Just keep your eye on it and whisk everything together.
Before serving, add coconut to a small saucepan and heat over low heat, stirring with a wooden spoon. Toast for 5-6 minutes until golden. Let cool, then add to a paper or ziplock bag and crush with your hands until small flakes remain.
To serve, rim the edges of a mug with some frosting or glaze or something sticky, then dip the rims in the toasted coconut flakes, pressing gently to adhere. Pour hot chocolate in the mugs and garnish with whipped cream and marshmallows.
Image via Rosa & Rosa/Corbis