More from the slow cooker
Creamy Hot Chocolate
Velvety hot chocolate made with real chocolate, kept ready on the keep-warm setting for a birthday, a cold evening or Three Kings' Day. This recipe makes approx. 1.5 litres, about 6 mugs.
Ingredients serves 4
Tick off what you already have at home.
Any supermarket
Aisle: lácteos. Choose 'nata para montar' (35% fat or more); 'para cocinar' won't whip.
Budget tip: 2 tbsp extra cocoa and sugar instead of chocolate (approx. €1)
Any supermarket
Aisle: azúcar y dulces. Look for 'chocolate para fundir' or 'para postres', often near baking goods.
Any supermarket
Aisle: desayunos / dulces. Look for 'cacao puro' or 'desgrasado' (e.g. Valor); not Cola Cao or Nesquik.
MercadonaCarrefourDia
Aisle: harinas / repostería. Small bottles near baking goods; 'extracto' is usually more natural than 'aroma'.
Any supermarket
Aisle: azúcar y dulces. 'Nubes' are marshmallows; find them with the sweets ('chucherías').
Method
- 1
In the slow cooker, whisk the cocoa powder, sugar and salt with a splash of milk until smooth, so there are no lumps.
- 2
Stir in the rest of the milk, the cream (optional) and the chocolate and add the cinnamon stick (optional).
- 3
Put the lid on and heat for 2–2½ hours on LOW or 1–1½ hours on HIGH. Whisk well after 30 minutes and then every half hour, until all the chocolate has melted. Don't let it boil.
- 4
Remove the cinnamon stick and stir in the vanilla (optional). On the keep-warm setting, the hot chocolate stays lovely for up to 2 hours; stir now and then.
- 5
Optional: Pour into mugs and top with whipped cream and marshmallows.
Flavourful Cooking · slowcookerspain.com/en/recipes/creamy-hot-chocolate/