Tapioca – homemade tapioca in the slow cooker
NOTE: Brisket and sauce may be refrigerated separately, if covered, for up to 2 days or frozen. Defrost in refrigerator overnight, bringing to room temperature...
You'll love our updated twist on this old-fashioned favorite, which pairs perfectly with a scoop of vanilla ice cream.
Used 6-quart slow cooker
Hot Chocolate – Cook hot chocolate in the slow cooker for a delicious treat on those cold days
- 1/3 Cup Sugar
- 1/4 Cup Unsweetened Cocoa Powder
- 1/4 Teaspoon Salt
- 3 Cups Milk
- 3/4 Teaspoon Vanilla
- 1 Cup Heavy Cream
- 1 Square Bittersweet Chocolate
- 1 Square White Chocolate
- Whipped Cream
- Mini Chocolate Chips
Combine sugar, cocoa, salt, and 1/2 cup milk in medium bowl.
Beat until smooth. Pour into slow cooker.
Add remaining 2 1/2 cups milk and vanilla. Cover. Cook on low 2 hours.
Add cream. Cover and cook on low 10 mins.
Stir in bittersweet and white chocolates until melted and then pour hot chocolate into 6 coffee cups.
Top each with whipped cream and chocolate chips or shavings on top and enjoy.
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