This is a hot chocolate recipe that I’ve used for birthday parties, holiday parties, and keeping high school pep band kids warm at wintery playoff football games. You can double for a large crowd if you have a large crockpot. I always use the crockpot liners for easy clean-up. It’s almost like the mess didn’t exist. Like Rob Cameron in that priest hole.

Ingredients

• 1 1/2 cups of heavy whipping cream
• 6 cups of milk (I like to use whole milk but feel free to sub with the milk of your choice, even non-dairy milk.)
• 1 1/2 teaspoons of vanilla extract (You could add in a little peppermint extract too if you wanted.)
• 14 oz sweetened condensed milk
• 2 cups of milk chocolate chips (I use semi-sweet, but you could use whatever you wanted.)

Directions:

Add all the ingredients to the crockpot and stir until well-combined. Put on the lid and cook on low for 2 hours. Stir occasionally. Serve when it is warm and chocolate is melted. Whisk before ladling. Add a little whipped cream and sprinkle cinnamon on top. This can be great for a hot chocolate bar. For extra flavors, switch out of 1 cup of chocolate chips for Reese’s chips or butterscotch chips. Add cinnamon and a little cayenne pepper to the hot chocolate to make it more like Mexican Hot Chocolate.