It's been a very cold, very blustery couple of weeks.
We have been hibernating. He's reading, I'm knitting, and we are both doing a lot of sipping.
Our kettle has been especially busy these days and I am hard-pressed to keep our teapot clean, so I decided to pull out my slow-cooker and give my kettle a little break.
This hot cocoa is warming, refreshing, and surprising. It almost has a cooling factor, thanks to the mint, that cuts through the richness of the white chocolate.
Somehow it just tastes like winter and I love that.
My favorite part about this hot cocoa is that it is made entirely in the slow-cooker, making it the perfect choice for a snow day.
Throw it together before you venture out into the marshmallow world around you and by the time you pull off your boots and dust off the snow, it will be steaming.
You could also keep it on the warm setting for several hours after it has initially heated so that you can enjoy refills throughout the day.
Top it with some toasted coconut if you are feeling it, or grab a handful of marshmallows.
Winter's best tonic right here.
SLOW-COOKER COCONUT MINT WHITE COCOA
Cook's Note: This recipe can easily be made in advance and stored in the refrigerator. To reheat, just return the mixture to your slow-cooker and heat on high heat, stirring often, until warm and steaming.
- 2 cups whole milk
- 2 cups whole fat coconut milk
- 1 cup coconut cream
- 1/3 cup granulated sugar
- 1/4 cup fresh mint, finely chopped
- 11 ounces high quality white chocolate chips
- 1 teaspoon vanilla extract
Cook's Note: All times and temperatures are based upon my slow-cooker. Since models can differ from one another, be careful to keep an eye on the mixture throughout the cooking process. If your cooker runs a little hot or a little low, you may need to adjust the cooking times. For example, if your cooker tends to get very hot, you may wish to reheat the cocoa on low heat rather than high.
Combine whole milk, coconut milk, and coconut cream in your slow-cooker and set on high. Heat the mixture for 30 minutes, stirring every so often, until the coconut cream has melted and the mixture is smooth. In the meantime, prepare the sugar.
Use the tines of a fork to press the chopped mint into the sugar. This step will allow the mint to permeate the sugar, which will carry the flavor throughout the cocoa. Set aside.
Once the milk mixture is smooth and warm, whisk in the prepared sugar and cook for an additional 15 minutes. Make sure the sugar has fully dissolved before moving on to the next step.
Place white chocolate chips in a large bowl and cover with a fine mesh strainer. Pour the milk and sugar mixture through the strainer, allowing the warm milk to cover the chocolate. Remove the strainer and discard the mint.
Gently stir the chocolate into the milk until it has fully melted and the mixture is smooth. Stir in the vanilla extract. Return the mixture to your slow-cooker and set on low heat until ready to serve. Top with shredded, toasted coconut, if desired. Enjoy!