In the crock of a two-quart slow cooker, whisk together the sugar, cocoa powder, spices, vanilla, and salt. Whisk in the hot water and stir until very smooth.
¾ cup powdered sugar, ½ cup unsweetened cocoa powder, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon vanilla extract, ¾ teaspoon salt, ½ cup hot water
Whisk in the milk. Cover and heat on LOW until hot, about 2 hours, stirring occasionally.
4 cup milk
Serve hot with optional toppings.
toppings for the cocoa
Notes
Nutritional values are approximate and are based on ⅙ of the recipe. Refrigerate leftovers promptly and use within 4 days.Variations: There are lots of ways to tweak Crockpot Hot Chocolate to suit your tastes.
Peppermint - Omit the spices and add peppermint extract or peppermint syrup instead.
Mocha - Omit the spices and add 2 scoops of instant coffee to the cocoa mixture.
Malt - add ¼ cup malted milk powder to the cocoa mixture.
Toppings are optional, but definitely make your Crockpot Hot Chocolate more fun! Offer any of the folling for toppings: whipped cream, chocolate syrup, sprinkles, shaving from a chocolate bar, mini semi sweet chocolate chips, milk chocolate chips, crushed candy canes, cinnamon sticks, or peppermint sticks.