When I spotted gingerbread marshmallows in the store the other day I couldn't resist them. They are absolutely adorable and I knew I had to make some hot chocolate for them to adorn. Just because Christmas is over doesn't mean the gingerbread men have to go away. No I would say they are safe to be out and enjoyed all winter long. Not only are these marshmallows cute but they are so tasty, I would venture to say better than plain marshmallows. Who ever thought up these marshmallows is brilliant!
Crock Pot Hot Chocolate
Ideal slow cooker size: 3 qt
1/2 cup dry baking cocoa
12 oz can sweetened condensed milk
1/8 teaspoon salt
7 1/2 cups water
1 1/2 teaspoon vanilla
Marshmallows, as many as you want
1.) In crock-pot combine milk, water and vanilla.
2.) Add dry cocoa and salt, stir until smooth.
3.) Cover and cook on high 2 hours or on low for 4 hrs or until very hot.
4.) Top each serving with marshmallows, I also love whipped cream and a sprinkle of cinnamon
- To speed things up, heat the water before adding it to the chocolate mixture.
- Add a mocha flavor by stirring in instant coffee in step 2.
- Add a cinnamon stick for a delicious twist.
- If the edges burn you might want to cook it at a lower temperature next time. The hot chocolate isn't ruined you just don't want hit the sides when stirring and serving so that the little bits wont float in your drink.