Wednesday, December 4, 2013

Recipe: Aztec Slow Cooker Hot Cocoa

It's that time of year, spice scented candles, hot cocoa, soft knitted sweaters and blankets. 

I have been making mad use of my slow cooker of late. This recipe from Better Homes and Gardens is perfect and very easy. I even substituted the milk with almond milk (but kept the half and half) and it is thick, decadent, and warmly spiced. I also don't have espresso powder, but I keep frozen coffee cubes in the freezer and that blended perfectly. 

The result is a thick, creamy cocoa, begging to be spiked with Baileys or Rum.

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