I made this Slow Cooker Andes Hot Chocolate and instantly feel in love with it. And that is what inspired this idea of caramel hot chocolate. Since I am a caramel fan I knew this would be an instant win for me, and it was. It was even better than I imagined it would be.
It was nice because I made this on a day where I was having a dozen people over that night for cinnamon rolls and hot chocolate. This made making homemade hot chocolate easy and is SO much better than the packaged stuff.
Almost everyone who knows me, knows that I am a sucker for hot chocolate. I love pulling up my favorite books and sipping on a cup of hot cocoa while I read. Unlike most people my favorite kind of ready is cook books. And today I am sharing my favorite reads. And some ideas for your Christmas shopping.
You see I sip on my hot cocoa while I plan my weekly menu or dessert ideas, my favorite being popcorn. So naturally my friend Ashton’s cook book is a favorite in my home. As well as Mary’s cook book because I am always in need to dinner ideas. Rebecca’s has the best salsa recipe and Haley’s book has everything we love….desserts. And then you have the best idea for a cook book ever with Dorthy’s. I have talented friends.
So enjoy this Slow Cooker Sea Salt Caramel Hot Chocolate. I know I will over and over and over again.
Recipe adapted from Real Housemoms
- 10 ounce bag Hershey's Sea Salt Caramel Chips
- 1/4 cup Hershey's unsweetened cocoa powder
- 1/2 cup white granulated sugar
- 6 cups whole milk, any milk will really do
- 2 cups half & half or heavy cream
Add milk, half and half, cocoa powder, sugar and salted caramel chocolate chips to the slow cooker. Place lid on and turn on low and cook for 3-4 hours.
Making sure to stir every hour to make sure that the cocoa is not burning to the bottom.
Serve with marshmallows, whipped topping, caramel and chocolate drizzle.