The Alchemist's Kitchen and Home

This recipe is sure to be a crowd pleaser whether you want a warm drink for a party you are hosting ,or bringing the party to a gathering. If you like a warm, rich hot cocoa that is thick and creamy, then you will want to make this! This recipe is easy to follow and very simple. You need basic tools and simple ingredients that you probably have sitting around in your cabinets or pantry.

Personally, I don’t like scrolling through a long post to reach a recipe. For that reason, I have the recipe posted near the top of the post. I will explain techniques, tool usage, and ingredient substitutions below the recipe.

Recipe

Ingredients

● 6 cups whole milk (divided)
● 2 cups heavy whipping cream
● 14 oz can sweetened condensed milk
● 2 teaspoons vanilla extract
● ¼ cup unsweetened cocoa powder
● 1 cup semi-sweet chocolate chips
● 1 cup milk chocolate chips

Tools and Utensils

● Crockpot
● 4 cup sauce pan
● Measuring cups and spoons
● Whisk
● Ladle

Instructions

1. Break out all tools. Locate all the tools listed above. Go ahead and plug in the crockpot. Set it to Low Heat now so it has time to preheat.
2. Heating the milk and adding liquids. In the 4 cup/1 quart sauce pan, measure and pour in 1 cup of the milk. Allow this to heat on the stove top over Medium-Low Heat. Bring it to a scalding temperature, BUT do not allow it to bowl! While the milk heats add the remaining milk, heavy cream, vanilla, and can of sweetened condensed milk to the crockpot.
3. Whisk milk and stir liquids. Gently whisk the milk while it heats on the stove-top. While waiting for the milk to teach scalding, gently stir the liquids in the crockpot to combine them. This could take 5-10 minutes.
4. Whisk cocoa and add measure chocolate chips. Once milk is heated, remove from heat and add the cocoa powder to the sauce pan. GENTLY whisk cocoa till it is combined and no clumps remain. The goal is to combine without forming bubbles or foam on the top.
5. Add liquid and chocolate chips. Pour cocoa mixture into the crockpot. Whisk until combined. Then add in chocolate chips.
6. Whisk and monitor. Over the next hour to hour and a half, whisk your hot chocolate gently every 10-15 minutes. All the chocolate chips should be incorporated. Stirring frequently prevents the chocolate from scorching on the bottom of the crockpot.
7. Enjoy! Now it is ready to serve. Make a serving area with extra ad-ins or toppings, or have as is.

Tips

1. Using a bigger sauce pan like a 1 quart versus a 2 cup sauce pan allows more room for mixing and minimizes the risk of splashing milk or cocoa out.
2. Use a whisk instead of a spatula when mixing so ingredients can be broken up and incorporated more thoroughly.
3. While you are waiting for the Hot Chocolate to be fully mixed and reach the desired serving temperature, make a serving station. You can do this with mugs or disposable cups and spoons. You could also add bowls to have toppings. For example you could have a bowls of sprinkles, marshmallows, whip cream (or a can), chocolate shavings, crushed peppermint (or small candy canes), and graham cracker crumbs. This will keep both the kids and adults entertained.

Variations

1. I recommend using a combination of milk chocolate and semi-sweet chocolate chips to make the hot chocolate a balance between creamy and chocolate. But, 2 cups of semi-sweet chocolate chips could be used. However, I would not recommend not using 2 cups of milk chocolate chips as this could make the drink too rich.
2. Use almond milk (or coconut milk) as a substitute for the whole milk and heavy cream. Coconut cream can be used as a substitute for the sweetened condensed milk. This would make the recipe as Dairy Free as possible. (Use all semi-sweet chocolate chips)
3. If you are serving adults only or can have two separate serving stations, then you could add a few liquors to the available add ins. You could have RumChata or Bailey’s (any brand of Irish cream would work) to add a little extra creaminess. A bottle of plain whiskey or Screwball Peanut Butter Whiskey would be a great addition as well!
4. If you like things a little spicy and have ever had Abuelita’s Mexican Hot Chocolate, you could use a box (4 tablets) with this recipe. Omit the cocoa powder. Heat 3 cups of milk on the stove and stir to combine the tablets. The rest of the recipe stays the same.
5. Still want Mexican Hot chocolate but don’t have Abuelita’s? Follow the normal recipe. When you begin to combine the cocoa powder with the milk, add in 2 teaspoons of ground cinnamon, 3/4 teaspoon of chili powder, and 3/4 teaspoon of cayenne pepper. Now you have Mexican Hot Chocolate.

This is a recipe I make regularly on the stove top in smaller quantities when it becomes cold out. My husband and I like to have it night while we watch a movie or show with snacks. I will also make it before we go skiing. We mix it half and half with our coffees to have on our drive to the mountain! The thick consistency of the hot chocolate makes it an excellent creamer and it keep the coffee warmer for a longer period of time.

I will be making a pot for Christmas this year! Once it is made and staged, I will snap a few pictures of the steps and finished product to upload for everyone to see.

I hope you enjoy and have a wonderful time celebrating Christmas and New Year with your friends and family!