Extreme Hot Chocolate

Southern Living
Extreme Hot Chocolate Recipe
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell


Made with bittersweet and semisweet chocolate, you'll want to keep Extreme Hot Chocolate simmering in your slow cooker to warm up on those blistery winter days.
Makes 12 Cups


+ Add To Shopping List
1 (12-oz.) can evaporated milk
1 cup instant nonfat dry milk
4 1/2 cups milk
3 cups whipping cream
1/8 teaspoon table salt
1 (11.5-oz.) package bittersweet chocolate morsels
1 (12-oz.) package semisweet chocolate morsels
1 (10-oz.) package large marshmallows
Parchment paper
1 tablespoon vanilla extract
Coffee liqueur* (optional)


Hands-on: 6 Minutes
Total: 4 Hours, 6 Minutes

1. Whisk together evaporated milk and dry milk in a 4-qt. slow cooker until smooth. Whisk in milk and next 2 ingredients. Add chocolate morsels. Cover and cook on Low 4 hours, whisking until smooth after 2 hours.

2. Preheat broiler with oven rack 3 inches from heat. Place 12 marshmallows on a parchment paper-lined baking sheet. Broil 2 minutes or just until toasted. Repeat procedure with desired amount of marshmallows. Stir vanilla into hot chocolate, and ladle into mugs. Stir 1 tablespoon liqueur into each serving, if desired, and top each serving with 1 to 2 toasted marshmallows.

Created date

March 2014