Average Rating: 3.8TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings (about 1 quart).Ingredients
- 4 cups 2% milk
- 6 ounces 70% cacao dark baking chocolate, chopped
- 3 tablespoons brown sugar
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
- Dash salt
COFFEE WHIPPED CREAM: - 1/2 cup heavy whipping cream
- 1 teaspoon instant espresso powder
- 1 tablespoon sugar
- Chocolate-covered coffee beans, chopped, optional
Instructions
- 1. In a large saucepan, heat milk over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolate, brown sugar, espresso powder, vanilla and salt until smooth. Return to the heat; cook and stir until heated through. Pour into mugs.
- 2. In a small bowl, beat cream and espresso powder until it begins to thicken. Add sugar; beat until soft peaks form. If desired, garnish with coffee beans.
- 3. To prepare in a slow cooker : In a 1-1/2-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low 2 hours, stirring occasionally, until mixture is hot and chocolate is melted.
Nutrition Facts
3/4 cup: 267 calories, 15g fat (9g saturated fat), 16mg cholesterol, 92mg sodium, 30g carbohydrate (26g sugars, 2g fiber), 7g protein.