Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, September 6, 2012


6 cans (12-oz each) evaporated milk (may use low-fat, if desired)
4 tsp ground cinnamon
1 tbsp Mexican vanilla
1 tsp nutmeg
2 pkg (12-oz each) chocolate chips
whipped cream for serving
unsweetened cocoa powder for garnish

Uses a 4-quart slow cooker or crockpot turned on low.

Whish together the evaporated milk, cinnamon, vanilla, and nutmeg in the cooker.  Stir in the chocolate chips.

Place lid on cooker and cook on low 2 to 3 hours.  Stir every 15 to 20 minutes during cooking.  May be placed on warm setting to keep warm for serving.

To serve, ladle into mugs and top each with a dollop of whipped cream and a sprinkling of cocoa powder.

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