Anyone that knows me knows I am a huge fan of all things festive. That means during the holiday season my diet consists of cookies, eggnog, and of course, hot chocolate. A couple years ago I shared my go-to slow cooker hot chocolate recipe for a crowd, but this year I wanted to
spice spike it up a little bit by using Hard Truth’s new Toasted Coconut Rum Cream! This stuff was recognized as one of Wine Enthusiast’s Top 100 Spirits of 2020 so you know it’s good.
The hot chocolate recipe below is the same as my slow cooker hot chocolate for a crowd recipe, but I cut it in half to account for the smaller get-togethers this year. I would say the recipe below would be enough for 4-6 people having 1-2 mugs each! Feel free to double it if you want more. I make both versions in my 7 quart crockpot, but you could make it on the stove too.
The best part is that you can make the hot chocolate separate and then just add the rum cream to individual glasses so that the whole family can enjoy it!
- Hard Truth Toasted Coconut Rum Cream (2oz per mug)
- 6 cups milk
- 1.5 cups heavy whipping cream
- 1 14oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups milk chocolate chips (I recommend going with a good quality brand, I use Nestle Tollhouse)
This instructions are super simple, just add everything (except for the rum cream and the chocolate chips) to the slow cooker and heat on high until hot! Takes about an hour in my slow cooker. Once the liquid is hot stir in the chocolate chips while they melt. This prevents them from sticking to the bottom. Once it’s ready, switch your slow cooker to low or a “keep warm” setting and stir every so often.
Add 2oz rum cream to individual mugs (for those 21+), stir, top with your favorite toppings, and enjoy!
Optional Hot Chocolate Bar Toppings:
- Peppermint candies
- Chocolate chips
- Candy canes
- Chocolate syrup
- Caramel syrup
- Whipped Cream