Snuff Out Those Cold Weather Chills With Crock Pot Cocoa

Ingredients
6 cups McArthur whole milk (1% or 2% are OK)
2 cups Land O’ Lakes heavy cream
1/2 cup Domino granulated sugar
8 ounces Nestle semi-sweet chocolate, coarsely chopped
1/4 cup Hershey’s unsweetened natural or Dutch-process cocoa powder
2 teaspoons McCormick pure vanilla extract

Instructions
Place all of the ingredients into a large slow cooker. Vigorously whisk 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.
Cook on low for 6 hours or on high for 4 hours. Make sure you whisk it every 45 minutes – 1 hour to make sure the chocolate isn’t burning on the bottom.
Serve warm with marshmallows or other optional toppings. Store leftovers in the refrigerator and warm up on the stove or in the microwave.

From: recipe roost