Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell  

Extreme Hot Chocolate

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.

Southern Living NOVEMBER 2013

  • Yield: Makes 12 Cups
  • 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. 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.


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Extreme Hot Chocolate Recipe