Description

A large batch of hot chocolate from pasteurized milk, cream, cocoa and semisweet chocolate, flavored lightly with peppermint extract.

Ingredients

Scale

8 cups Pasteurized whole milk
1 cup Pasteurized heavy cream
12 ounces Semisweet chocolate, chopped or baking wafers
1/3 cup Unsweetened cocoa powder
1/3 cup Granulated sugar
1/2 teaspoon Peppermint extract
1/8 teaspoon Fine salt

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Instructions

Whisk cocoa powder and sugar with about 1 cup of the milk to make a smooth slurry. Add it, the remaining milk, cream, chocolate and salt to a clean 4- to 6-quart slow cooker.
Cover and heat on LOW for an estimated 1 1/2 to 2 hours, whisking thoroughly at least every 30 minutes and scraping the bottom. The chocolate should melt completely and the drink become uniformly hot; check the actual temperature rather than assuming the clock or cooker setting is sufficient.
Stir in 1/2 teaspoon peppermint extract after heating. Taste a small cooled spoonful and adjust only after documenting the test; do not add an unmeasured amount to the final formula.
For a party, keep the covered cooker plugged in on a setting verified to maintain the beverage at or above 140 F (60 C), checking with a clean thermometer. If it cannot maintain that temperature, serve promptly and refrigerate remaining dairy beverage within 2 hours of leaving safe hot holding.
Ladle into 12 small mugs, measuring the actual final volume and portion size in the kitchen test. Refrigerate leftovers promptly in shallow containers; reheat leftovers to 165 F (74 C) before serving.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Development estimate to reach serving temperature in one 4- to 6-quart slow cooker; measured temperature, cooker model, initial ingredient temperature and stirring may change it. Optional party holding time is not part of the total.

Prep Time: 15 minutes
Cook Time: 120 minutes

Nutrition

Serving Size: Approximately 3/4 cup, dependent on measured final volume