Candy Cane Hot Chocolate Recipe
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 8
Ingredients:
11 oz. bag white baking chips
8 candy canes, left whole
1/2 gallon of whole milk
1 tsp. vanilla extract
For serving:
whipped cream
crushed candy canes
Directions:
Add the white chocolate chips and candy canes to the slow cooker.
Pour over the milk and add the vanilla. Place the lid on the slow cooker and cook on HIGH for 2 hours.
Stir and serve with whipped cream. Top with crushed candy canes.
Notes:
Variations:
Candy Cane Mocha – swap part of the milk with brewed coffee for a peppermint mocha version.
Milk Swap – For ultra decadent hot chocolate, use half heavy cream instead of all whole milk.
If you want to serve with alcohol, peppermint schnapps is a great choice!
Storing – Store in the fridge for up to three days for the best flavor. Freezing isn’t recommended.
How to Reheat Hot Chocolate:
The best way to reheat hot chocolate is on the stovetop. Since white chocolate can harden on top when it cools, reheat leftovers on the stove over low heat, stirring until smooth.
Nutrtitional Facts:
Calories: 353kcal | Carbohydrates: 34g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 37mg | Sodium: 125mg | Potassium: 467mg | Fiber: 0.1g | Sugar: 34g | Vitamin A: 395IU | Vitamin C: 0.2mg | Calcium: 369mg | Iron: 0.1mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Recipe courtesy of The Magical Slow Cooker.com
