Slow Cooker Hot Chocolate with Raspberry Mint Drizzle
This winter, treat your family to a mug of this Hot Chocolate with Raspberry Mint Drizzle. Fresh raspberries mix into the hot chocolate with each sip, making this recipe one you will remember.
- 14 ounces sweetened condensed milk
- 1 cup high-quality semi-sweet chocolate chips
- 4-8 cups plus 3 Tbsp. water
- 1/2 cup raspberries mashed with fork + more for garnish
- 5-10 leaves fresh mint
Add sweetened condensed milk, chocolate chips, and 4 cups hot water to slow cooker. Cook on high 55 minutes, whisking every 15 minutes. Test taste, adding more water until desired sweetness is reached.
Meanwhile, heat pot over medium-low heat. Add raspberries, mint and 3 Tbsp. water. Simmer about 5 minutes, or until it reached a sauce-like consistency.
Use mesh sieve to strain seeds from sauce, pressing through with the back of a spoon. Set aside to cool.
Calories: 196kcalCarbohydrates: 26gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 12mgSodium: 48mgPotassium: 215mgFiber: 2gSugar: 24gVitamin A: 98IUVitamin C: 2mgCalcium: 107mgIron: 1mg