Extreme Hot Chocolate

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.

Yield: Makes 12 Cups
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 6 Minutes
Total: 4 Hours, 6 Minutes


  • 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)


  1. 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. 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.
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