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Slow Cooker Candy Cane Cocoa

Featured in the Honolulu Star-Advertiser on December 24, 2014.

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Ingredients:

Slow Cooker Candy Cane Cocoa

  • 1 cup unsweetened cocoa powder
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup hot water
  • 4 cups half-and-half
  • 4 cups low-fat 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
  • 8 mini candy canes

Directions:

  1. In a 3- to 4-quart slow cooker combine cocoa powder, sugar, and salt.
  2. Stir in the hot water until mixture forms a paste.
  3. Whisk in half-and-half and milk.
  4. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
  5. (Do not boil.)
  6. Add bittersweet chocolate, whisking until chocolate is melted.
  7. If necessary, skim "skin" from surface; discard.
  8. Serve immediately or keep warm, covered, on warm-heat setting or low-heat setting for up to 2 hours.
  9. To serve, stir in vanilla and peppermint extract.
  10. Top each serving with sweetened whipped cream and a sprinkle of crushed peppermint candies.
  11. Garnish each serving with a small candy cane.

Makes 8 servings.

Approximate Nutrient Analysis per serving:
450 calories, 31 g fat, 19 g saturated fat, 95 mg cholesterol, 200 mg sodium, 36 g carbohydrate, 3 g fiber, 20 g sugar, 11 g protein

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