Insane Candy Cane Cocoa Recipe
1 cup premium unsweetened cocoa powder
1/4 - 1/3 cup sugar
1/4 teaspoon salt
1/2 cup hot water
4 cups half-and-half or light cream
4 cups whole milk
1/3 cup bittersweet chocolate pieces or 2 ounces bittersweet chocolate, chopped
2 teaspoons vanilla
2 teaspoons peppermint extract
sweetened whipped cream
crushed peppermint candies
small candy cane garnish (optional)
Prep: 10min | Cook: 2.5hrs - 6hrs
In a 3- to 4-quart slow cooker combine cocoa powder, sugar, and salt. Stir in the hot water until mixture forms a paste. Whisk in half-and-half and milk.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours (Do not boil). Add bittersweet chocolate, whisking until chocolate is melted.
If necessary, skim "skin" from surface; discard. Serve immediately or keep warm, covered, on warm-heat setting or low-heat setting for up to 2 hours.
To serve, stir in vanilla and peppermint extract. Top each serving with sweetened whipped cream and a sprinkle of crushed peppermint candies. Garnish each serving with a small candy cane.