Slow Cooker Hot Cocoa

Yields 8-9 Cups

Ingredients

6 cup whole milk
2 cup heavy cream
½ cup sugar
1 cup dark chocolate chips
¼ cup unsweetened natural cocoa powder
2 teaspoon vanilla extract

Toppings: marshmallows, chocolate chips, chocolate syrup, salted caramel….

Directions

  1. Place all ingredients in the slow cooker.  Make sure you are whisking until to get the cocoa powder as mixed in as possible– you don’t want it all floating on the top. Keep whisking for a minute or 2 until it’s all combined.
  2. Cook on low for 6 hours or on high for 4 hours. Make sure you whisk it every 1 hour to make sure the chocolate isn’t burning on the bottom.
  3. Serve warm with marshmallows or other optional toppings. Store leftovers in the refrigerator.

Chef Jocelyn Notes:

If you don’t have a slow cooker/crockpot, no worries!  Use a large dutch oven or pot until warmed through and chocolate is melted.  Make sure you are whisking to make sure the chocolate doesn’t burn. Keep the heat on low!

 

Cranberry Rosemary Moscow Mule

 

Yields 2 cups

Ingredients

2 sprigs fresh rosemary
2 tablespoon fresh lime juice
4 oz vodka
3 oz cranberry juice
9 oz ginger ale
Cranberries for garnish

 

Directions

  1. Pinch a few leaves off one of the sprigs of rosemary about 10. Set aside the remaining sprigs for garnish.  Place onto pint glass and bruise leaves with a muddler to release flavor.
  2. Add fresh lime juice, vodka, and cranberry juice.  Stir together. Set aside
  3. Fill to copper mugs with ice 2/3 full.  Split juice vodka mix between the 2 mugs.
  4. Fill mugs with Ginger ale, to taste.  Garnish with fresh cranberries and sprig of rosemary.

Cranberry Rosemary Moscow Mule Mocktail

 

Yields 2 cups

Ingredients

 

2 sprigs fresh rosemary
2 tablespoon fresh lime juice
6 oz cranberry juice
9 oz ginger ale
cranberries for garnish

 

Directions

  1. Pinch a few leaves off one of the sprigs of rosemary about 10. Set aside the remaining sprigs for garnish.  Place onto pint glass and bruise leaves with a muddler to release flavor.
  2. Add fresh lime juice and cranberry juice.  Stir together. Set aside
  3. Fill to copper mugs with ice 2/3 full.  Split juice mix between the 2 mugs.
  4. Fill mugs with ginger ale, to taste.  Garnish with fresh cranberries and sprig of rosemary.