Baby it's cold outside...here in New York City! I was going to hold off sharing my new Peppermint Bark Hot Chocolate recipe—one of the easy Christmas cocktails I developed for Good Housekeeping this year—but I feel like it's a cocoa kind of a day, right?
This recipe is perfect for entertaining because it's made entirely in the slow cooker; it practically makes itself! Let milk, chocolate chips, peppermint extract and a little booze (optional) heat up while you take care of other things, just stir vigorously halfway through to combine. Once the cocoa's finished, use the "keep warm" setting to maintain cozy cocktail temperature all night!
Oo! And don't forget to set out cocoa fixings. My picks: Homemade whipped cream, peppermint sticks, crushed candy canes and extra vodka (for guests who like an extra kick).
SLOW-COOKER PEPPERMINT BARK HOT CHOCOLATE
8 c. whole milk
1 (14-oz.) can sweetened condensed milk
3 c. bittersweet or semisweet chocolate chips
1/4 c. crème de menthe or vodka (optional)
1 Tbsp. vanilla extract
1 tsp. peppermint extract
1/4 tsp. salt
Sweetened whipped cream, for topping
Crushed candy canes, for topping
1. Put the milk, sweetened condensed milk, chocolate chips, crème de menthe, vanilla extract, peppermint extract and salt in a 7-qt. slow cooker. Cover and cook on High 2 hr. or until combined, whisking vigorously halfway through to help chocolate melt.
2. Switch to Warm for serving. Set out whipped cream and crushed candy canes, for topping.
Q: Are you a Peppermint Bark fan? What other Peppermint Bark-flavored recipes have you tried? I'd love to know! xo Erin