Slow Cooker Spicy Hot Chocolate
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Who ever said that hot chocolate was just for the kids? This slow cooker spicy hot chocolate recipe will add a kick to your cold day that regular hot chocolate just can’t. You can adjust the heat to your liking and if you want make it even more adult friendly, a few shots of cinnamon schnapps will really heat things up.
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- 4 Cups half-and-half
- 1 (14-ounce) can sweetened condensed milk
- 12 Ounces bittersweet baking chocolate, chopped or chips
- 3 Tablespoons cayenne pepper
- 1 Teaspoon ground cardamom
- 3 Cups milk
Spicy Hot Chocolate Cookies Recipe
For better baking results, use Reynolds Kitchens ® Parchment Paper with SmartGrid ® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.
- 1 cup softened unsalted butter
- 1/2 cup sugar
- 1 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper + more for garnish
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- Mini marshmallows & candy canes for garnish
- reynolds kitchens® parchment paper with smartgrid®
How to Make Homemade Whip Cream
Ingredients You Need 2 Cups Heavy Whipping Cream 2 Tablespoons Powdered Sugar 1 Teaspoon Vanilla Instructions In a stand mixer, whip all the ingredients together until soft peaks form. Enjoy on your hot cocoa or dessert of choice!
TruMoo is just as delicious hot as it is cold, and is made with real milk and the right amount of chocolate! With the cooler temperatures the next few months, it’s the perfect time to hunker down inside make some hot chocolate and play a board game with your family, read a book or just watch the snow fall. Nothing could be more relaxing!
Something I always do for my boys, when they’ve been outside playing in the snow for hours (it seems) I always have a little slow cooker full of hot chocolate waiting for them when they come in to warm up those cold hands and faces. I couldn’t imagine it being any easier then pouring a carton of TruMoo into the slow cooker and turning it on low, making a creamy and delicious warm treat that’s waiting for the kids after they play outside.
Spicy Cinnamon Crockpot Hot Chocolate
Can I get a show of hands in the air if you’ve been freezing your bippy off this December already!? Personally, I love the blustery weather around the Holidays, but no doubt we need to help ourselves out to stay warm.
Enter hot chocolate. Wait make that cinnamon hot chocolate. NO WAIT, let’s do spicy cinnamon whiskey hot chocolate. Yeahhh buddy, now we’re talking. While we’re at it, let’s throw everything in the crock pot so we can officially spend more time by the fire and less by the stove. Ahhhhh, can you feel the relaxation or what?
Yes, I know, I’ve been posting more cocktail recipes than I normally do (I’ll make up for it in January, I promise) but I’m just tryin’ to be real wit ya. I’ll be making this for my family on Christmas Eve, so I want to release the recipe just in time for you to do the same. Adding the cinnamon whiskey is totally optional, you actually add it in your mug after the hot cocoa melts and melds in the crock pot, so it isn’t necessary, but it sure is tasty.
If you use Dairy Free Chocolate chips (I’ll post what I use below), this recipe is entirely dairy free, and if you decide to omit the cinnamon whiskey, entirely refined sugar-free, too!
Let’s get roasting by the open fire
WHAT YOU’LL NEED:
Semi-Sweet Chocolate Chips or Morsels – If you want to go Dairy Free try these!
Cayenne Powder or to taste – optional
Cinnamon Whisky – optional
WHAT YOU’LL DO:
Add all ingredients, except the Cinnamon Whisky, into your crockpot. Turn the crockpot on low and let the chocolate chips melt, while occasionally stirring for 2 hours. After 2 hours turn the crockpot to warm this can be left unattended and served all night!
When you’re ready to serve, pour 1 shot of cinnamon whiskey into a mug, if you desire. Fill the mug with hot cocoa, mix and top with extra cinnamon and cayenne.
Spicy Hot Chocolate (with a kick!)
After seeing the movie Chocolat, I was really excited to try spicy hot chocolate made with red pepper. It took me a while, but I finally got around to it. I tried one recipe that called for 1/4 teaspoon of cayenne pepper. I love spicy, so I thought, why not? It almost knocked me out. Apparently, the authentic &ldquoAztec&rdquo hot chocolate is quite spicy, but it wasn&rsquot for me. It took away too much of the sweet, which is what I really wanted. Not to mention, it was an assault on the senses.
I edited the recipe to make a sweet, salty, and spicy hot chocolate. It has just a little kick. It was perfect after walking around the in freezing cold of January in New England the other day.
Not only is it cheaper and more delicious to make your own hot chocolate from scratch- it&rsquos also wicked easy and so much healthier. The bad- this recipe does have refined sugar in it (brown sugar is just regular white sugar mixed with molasses). However, look at the ingredients in a normal packaged hot chocolate mix:
sugar, corn syrup, modified whey, cocoa (processed with alkali), hydrogenated coconut oil, nonfat milk, calcium carbonate, less than 2% of: salt, dipotassium phosphate, mono- and diglyderides, artificial flavor. Contains milk.
Why is that necessary? This is why it&rsquos important to read ingredient labels. On the front of the packet, it claims that it has &ldquoas much calcium as a glass of milk!&rdquo without addressing the fact that it also contains tons of processed ingredients and chemicals. Also, when products add calcium artificially, your body doesn&rsquot really know what to do with it and it&rsquos much less effective. That&rsquos why using whole milk will get your body the calcium it needs, naturally.
Anyway, enough of my rant about excessive ingredients in processed foods and fake health claims. Here is how to make delicious hot chocolate with a kick!
Fill up a mug with milk (or two, or however many servings you are going to make) and put the milk in a saucepan on the stove. I do this step only so that I know exactly how much fits in a mug so there is no waste, but I get as much delicious hot chocolate as possible!
For each serving, add 2 tablespoons cocoa powder, 2 tablespoons brown sugar, 1/4 tsp. salt, and just a small sprinkling of cayenne pepper. Turn on the heat to medium-low and whisk together. It will get less powdery as it heats up. Try to whisk constantly to prevent the milk from scalding, and don&rsquot let it boil.
Voila! Spicy hot chocolate that won&rsquot knock you out in only 5 minutes. Now get cozy and drink up!
Best Slow Cooker Chili
This Hot & Spicy version of chili will put your heat tolerance to the test, that’s for sure! Be creative and add any kind of pepper to this classic Chili dish. To get a better understanding of the different types of peppers you can add, check out the Scoville ratings at our Hot Corner before adding.
So if you can tolerate the heat try Cayenne Pepper. If you really want to turn up the heat, put in some Habanero and Cayenne Pepper, WOW talk about some heat. Remember once you add it you can’t take it out, so add carefully.
What is great about Chili is that it makes a lot of food all at once. So invite your family or friends over to see what kind of heat they can handle. Then the next day you can make some tasty Hot Chili Hot Dogs.
Who doesn’t enjoy a warming up to a delicious bowl of Chili while watching some Sunday Football? This is the perfect recipe to kick off those tailgating parties, too.
If you want to cool it down for those friends that are just not up for all the heat, just add some sour cream to the top and Enjoy!
Chili is such a universal meal, you can enjoy in a bowl as a meal. You can also create a great appetizer dip for your next party. Just put a layer of Chili at the dish add some shredded lettuce, black olives, shredded cheddar cheese, and top with sour cream, Yummy. Place a side of your favorite nacho chips and you have a fun delicious tasty appetizer dip Great for any Party! Be creative add your own flair and creativity by adding your own toppings. Everyone will love this Chili Party Dip!
Slow Cooker Spicy Hot Chocolate - Recipes
Spicy hot chocolate tastes better in china tea cups. After 10 years of not using, we now use china every day, just because!
After a cold snap the end of September, during which I too hastily put away all kids’ short-sleeved-attire, the days here in Chicago have turned warmish. My poor children are roasting requests for “a cool drink of water” are frequent.
But the nights are still chilly. And once my three young ones are in bed, I breathe a sigh of relief, and generally sit down to enjoy something indulgent. It is often chocolate.
I developed this hot chocolate recipe last winter. But this autumn, I’ve been testing a few Moroccan recipes, so I changed it up a bit. It’s a little exotic and is definitely indulgent-tasting, but of course dark chocolate is lower in calories than many desserts. And since this is made with low-fat milk, it can and should be enjoyed often! (No I usually don’t whip up a batch of whipped cream just for myself – but I suggest you do so if you serve it to guests…or kids!)
- 6 cups half-and-half
- 2 cups heavy cream
- 12 ounces bittersweet or semisweet chocolate, chopped
- 1 tablespoon vanilla
- Marshmallows or sweetened whipped cream (optional)
In a 3 1/2- or 4-qt. slow cooker combine half-and-half, heavy cream, and chocolate. Cover and cook on low 4 hours or high 2 hours, vigorously whisking once halfway through.
Whisk well. Stir in vanilla. Serve immediately or keep warm, covered, on warm or low up to 2 hours. If desired, top servings with marshmallows or whipped cream.
ASIAN BEEF ROUND STEAK
Prepare a spicy Chinese recipe with beef.
- 2 Pounds round steak (1 inch thick)
- 2 Tablespoons vegetable oil
- 1/3 Cup soy sauce
- 2 Teaspoons sugar
- ¼ Teaspoon pepper
- 2 Cloves minced garlic
- 2 Teaspoons grated fresh ginger
- 3 Carrots (Peel and cut into julienne strips)
- 2 Green bell peppers (Cut in 1 inch squares)
- 1 Hot green pepper (Seed and dice)
- 8 Green onions (Cut in 1 ½ inch pieces)
- ½ Pound fresh mushrooms (Cut in halves)
- 1 Can (8 Ounces) water chestnuts (Cut in halves)
- 2 Tablespoons cornstarch
- ¼ Cup water
- Hot cooked rice
Cut steak into thin strips (1/8 Inch thick and 3-4 inches long)
Heat oil in a large skillet and brown steak.
Drain skillet drippings into measuring cup add enough water to make 1 cup.
Combine cup liquid with soy sauce, sugar, pepper, garlic and ginger.
Add mixture to meat in skillet bring to a boil, cover and simmer 45 minutes.
Add the carrots and next 5 ingredients to the skillet cover and cook 15 minutes.
Combine the cornstarch and water until smooth stir into skillet until thickened.
Serve over rice serves 6 to 8.
How to Make Better Hot Chocolate
Whether you call it hot chocolate or hot cocoa, and use actual chocolate or cocoa powder (or both), there’s no denying the comfort that a mug of sippable chocolate brings. Whichever term you prefer (no wrong answer!), you can easily up your game by making hot chocolate from scratch. Follow these tips to ensure a rich, smooth sip in every chocolatey cup and savor these recipes for clever flavor combos, creative toppings and hot cocoa-inspired confections. Get ready to enter a state of marshmallow-topped bliss.
What is hot chocolate?
“The chocolate industry lacks a standard definition terms are used interchangeably and there’s no right answer,” says Jael Rattigan, who co-owns French Broad Chocolate, a bean-to-bar chocolate company with its own factory, dessert lounge and boutique in Asheville, North Carolina.
“The difference to me is the use of cocoa powder versus the use of chocolate,” she continues. “Making a hot cocoa, like [a pre-mixed] packet — a combination of cocoa powder and powdered sugar — is meant to dissolve in milk. The drinking chocolates that we make are made with the tiniest chocolate chips, so they melt more smoothly in hot milk, creating a finer texture and richer taste.”
Our Classic Hot Chocolate recipe (pictured up top) melds the best of both worlds by incorporating unsweetened cocoa powder and chopped milk chocolate, to rich effect.
Why the quality of your chocolate matters
“Chocolate is the most important ingredient in drinking or sipping chocolate. It’s another way to taste chocolate,” Rattigan says. “We can eat bars and let them melt slowly on the palate, but drinking it warm does that work for you, so it allows the flavor to unfold as soon as hits tongue. Using the best quality chocolate that you can will impact your tasting experience.” To start, try Ree’s Fancy Hot Chocolate, which calls for good-quality bittersweet and semi-sweet chocolate chips, plus a decorative chocolate topper for added panache.
If you’re really into chocolate — like if you geek out over different percentages of cacao or are curious about the differences among its origins — hot chocolate offers a fun way to taste different chocolates. At French Broad Chocolate’s dessert lounge, hot chocolate flights feature different versions of its signature sipping chocolate. “The way we make it is really thick and rich, so we serve it in small servings. If I did a flight of three different origins, I’d do an ounce of each of those,” Rattigan says.
Experiment with different chocolates in our Holiday Hot Chocolate recipe, an extra-thick, European-style sipping chocolate. Or follow Alton Brown’s Cocoa Nib Hot Chocolate tutorial, in which ground and steeped cocoa nibs mingle with chopped chocolate (65% to 70% cacao is recommended). For her Triple Chocolate Hot Cocoa, Giada calls for cocoa nibs, chocolate chips (55% to 60% cacao is recommended here), plus a hefty swirl of chocolate hazelnut spread. Don’t forget to consider white chocolate, which is a nice alternative if you’re not into cocoa, but still want something warm and rich to sip. Try Ina’s White Hot Chocolate recipe, in which chopped white chocolate is complemented by a duo of vanilla beans and vanilla extract.
How to choose your liquid
Hot chocolate is flexible, but recipes typically call for either milk, half-and-half or heavy cream, or some combination therein. Ree’s Delicious Hot Chocolate calls for equal parts milk and half-and-half. For an ultra-indulgent, thick sipper, try this Spiked Hot Chocolate, crafted with heavy cream, milk and dark chocolate (rum optional).
For those who don’t want a super-rich, dense drinking chocolate, Rattigan suggests subbing in a higher ratio of milk in place of half and half to make a lighter-bodied but still rich cup. This Homemade Hot Chocolate recipe fits the bill nicely with a mix of whole milk and small semi-sweet chocolate chips. You can experiment with different milks, too. Ellie’s healthier recipe incorporates low-fat milk into her cocoa powder-based hot chocolate (she saves dark chocolate shavings for the garnish). Giada pulls in almond milk for her Triple Chocolate Hot Cocoa, while Tia Mowry relies on chocolate almond milk to bring an extra chocolatey finish to her cayenne-spiked Spicy Hot Chocolate.
Most recipes call for cooking hot chocolate on the stovetop and using a whisk to incorporate ingredients. But Rattigan says that how you mix your chocolate and liquid depends on the kind of experience you want. For a thick, dense and smooth cup, she cooks the mixture slowly on the stovetop over low heat, stirring it with a rubber spatula and scraping the bottom of the pan as she goes to ensure that it doesn’t burn. To obtain frothier texture, she recommends investing in a latte wand to froth your milk (an immersion blender works well, too).
“Nothing beats homemade whipped cream on top of sipping chocolate,” Rattigan says. “It cuts the richness, it’s very luscious.” Infusing your whipped cream with herbs and spices — like steeping it with lavender, dried rosebuds or cardamom pods, for example — is another way to pull in different flavors. Keep things classic with Alton’s homemade Whipped Cream or go the infusion route with Damaris’ honey-rosemary whipped cream or Aida’s coffee-liqueur-spiked Coffee Whipped Cream. Take things extra sweet with Bobby’s marshmallow whipped cream, perfect for dolloping into cups of his Red Velvet Hot Chocolate (pictured).
Raiding your spice cupboard is another way to tailor your cup to your palate. Rattigan recommends adding a sprinkling of ground spices such as cinnamon or cayenne, or flake sea salt, which really makes the chocolate flavor pop. Try Ree’s cinnamon-stick-infused Mexican Hot Chocolate or Marcella’s Aztec Hot Chocolate, which employs cinnamon sticks and dried guajillo chile in the base, plus a dusting of ground cinnamon and chile powder on top. A trio of ginger, cinnamon and allspice bring gingerbread flavor to this holiday-ready Gingerbread Hot Chocolate. To bring a warming spice note to her Ginger Spiced Hot Cocoa, Ellie steeps fresh ginger in milk before whisking in cocoa powder till frothy.
Homemade marshmallows are another winner. Try Tyler’s Hot Cocoa and Homemade Marshmallows or double dip with Trisha’s pistachio-and-coconut-dipped marshmallows which she pairs with cardamom white hot chocolate.
For more ingenious garnish ideas, try decorating your cup with this holiday-ready Gingerbread People in Gingerbread Hot Chocolate Tubs, in which gingerbread cookies take a dip in a pool of mini marshmallows. For an elegant yet fuss-free dessert, try Giada’s Hot Chocolate Affogato, which couples hot cocoa with a scoop of vanilla ice cream (add ginger snaps and candy canes for extra holiday style points). Or glean inspiration from our 5 Indulgent Ways to Top Hot Chocolate guide, from toasted marshmallow pretzel skewers to peanut-butter-and-fluff-doughnut sandwiches.
SLOWCOOKER PEPPERMINT HOT CHOCOLATE Food Network Kitchen Food Network Confectioners’ Sugar, Unsweetened Cocoa Powder, Whole Milk, Vanilla Extract, Kosher Salt, Dark Chocolate, Peppermint Candies, Mini Marshmallows, Peppermint Schnapps
Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved
Mix-ins and clever combinations take hot chocolate firmly into adult-only beverage territory. This Homemade Hot Chocolate 3 Ways recipe offers three boozy riffs: tropical rum, smoky whisky and minty peppermint schnapps. Peppermint schnapps also adds festive flair and a minty pop to this clever Slow Cooker Peppermint Hot Chocolate recipe (pictured), as well as Geoffrey’s Peppermint Hot Cocoa, garnished with crushed peppermint candies.
This White Chocolate Hot Chocolate 2 Ways recipe lends itself to boozy interpretation, too: for a spirited citrus touch, add orange liqueur and a candied orange peel garnish, or for a White Russian-inspired riff, stir in vodka and coffee liqueur. This buttery, white chocolate-based Peppermint-Vodka Hot Chocolate gets a jolt from a shot of vodka and a rush of peppermint from crushed candy canes.
Double down on the holidays with this rich Homemade Eggnog White Chocolate Hot Chocolate recipe, which gets its complexity from ingredients such as vanilla bean, orange zest, cinnamon sticks, star anise and allspice berries.
Make a double batch of the powdered stuff — try Ree’s Hot Chocolate Mix — then use it in all manner of hot chocolate-inspired recipes. For dessert, hot cocoa brings chocolatey nuance and depth to brownies, cheesecake, marble pound cake, pudding and sugar cookies. For a gluten-free cocoa-y baked good, try these Spicy Cinnamon Hot Cocoa Brownies.
In the dessert-for-breakfast category, cocoa powder transforms ho-hum oats in this "Hot Chocolate" Banana-Nut Oatmeal recipe, while hot cocoa mix brings a double dose of cocoa to chocolate-syrup-topped Hot Chocolate Pancakes. With its crisp chocolatey crust and gooey marshmallow-strewn center, this Hot Cocoa Monkey Bread screams weekend brunch.