Happy Friday friends! Do you have any fun, festive holiday plans for the weekend? Jason and I are finally hosting our first annual Christmas Caroling Party and I simply can’t wait! In all honesty, I can’t hold a note to save my life, oh those poor neighbors of ours. I guess you could say we’re just looking forward to having a fun old fashioned family Christmas, Griswold style. One thing’s for sure, everyone sings a little sweeter with a warm cup of Spiked Peppermint Bark Hot Chocolate in their hands. So with that in mind I’ll be making an extra large batch! Wish me luck.
photo by Erin Phraner
Slow-Cooker Spiked Peppermint Bark Hot Chocolate- via Food & Femininity
8 c. whole milk
1 (14-oz.) can sweetened condensed milk
3 c. bittersweet or semisweet chocolate chips
1/4 c. crème de menthe or vodka (optional)
1 Tbsp. vanilla extract
1 tsp. peppermint extract
1/4 tsp. salt
Sweetened whipped cream, for topping
Crushed candy canes, for topping
1. Put the milk, sweetened condensed milk, chocolate chips, crème de menthe, vanilla extract, peppermint extract and salt in a 7-qt. slow cooker. Cover and cook on High 2 hr. or until combined, whisking vigorously halfway through to help chocolate melt.
2. Switch to warm for serving. Set out whipped cream and crushed candy canes, for topping.