It’s finally November and Kentucky’s version of fall has finally made an appearance! This means that the weather is somewhere between 25 degrees with snow and a sunny 60-degree day… It’s slowly cooling off though and it’s now a great time for hot chocolate!
I love a good cup of rich and creamy hot chocolate. I also love recipes that I can place into a crock-pot and not have to worry about. This led me to create a delicious and easy concoction. I can mix this together and know it will be ready when a warm cup of chocolatey goodness is required!
This hot chocolate is a perfect drink after a long chilly day! It’s a great pair to some quick Sorghum Popcorn, for an easy snack. I usually make this combo for when we have a movie night as it’s so simple to make!
I have made this recipe many times and switched out ingredients depending on who I was making it for. Any milk works well in this; I prefer macadamia or cashew milk because I find them to be creamier than the alternatives. However, if you have a nut allergy, I have used soy and rice milk alone and it’s turned out great! The only difference I found is that they are not as thick.
Coconut cream is also a great way to boost the milk-fat content that will increase the thickness of the drink. It also doesn’t seem to add a coconut flavor, which is great! I wanted a more traditional hot chocolate flavor for my base recipe. Leaving me the option to add other flavors when something a little different was needed.
This recipe only makes four 8oz. cups of hot chocolate. I rarely only make 4 serving, so it’s is quite easy to double or more! When I do increase this recipe, I tend to put in a little less of the cocoa powder, as it does get overly chocolatey. Which isn’t always an issue!
- 32oz. of milk – I prefer macadamia or cashew, but any works
- 1 small can of coconut cream
- 3-4 tbsp. of cocoa powder – depending on personal preference (I like 4)
- 1 cup of sugar
- 1 1/2 tbsp. of Vanilla extract
- 1 cup of chocolate chunks
I used the Enjoy Life Foods brand for the chocolate chunks. They are by far my favorite allergy-free company, they always have the best baking ingredients and snacks and are available at almost every grocery store! I frequently have at least 2 bars of their rice-milk crunch chocolate on hand!
In this recipe, I used coconut sugar since that is what I had on hand. I have also used honey, stevia, and agave. They gave it a slightly different flavor but they all tasted great! For those, you just have to go by taste as the sweetness isn’t an exact equal.
Add the milk(s) first, followed by the coconut cream. Wisk all ingredients together until fully blended, leaving out the chocolate chunks. Finally, add the chocolate chunks and cook on low for 4 hours, whisking the mixture occasionally.
To make this recipe on the stove, simply add ingredients into a large pot and cook over medium heat, whisking frequently to avoid the chocolate from burning.
Once the chocolate chunks are fully melted and the drink is hot, your hot chocolate is ready to serve! Top with some marshmallows, whipped cream, chocolate drizzle, or your favorite topping and enjoy!!