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.
Whisk 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.
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.
Whisk 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.
Note: File Photo
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