Baileys Slow Cooker Hot Chocolate � The ideal, most velvety and delectable simmering pot hot cocoa you can envision. Irish cream injected hot cocoa beat with whipped cream. Perfect for Christmas and winter days.

This Baileys Hot Chocolate is so just so natural to make. Right off the bat include the majority of your fixings: entire milk, consolidated milk, twofold cream, cocoa powder, Baileys Irish cream and dim chocolate chips into your moderate cooker. Set it to low and leave it for in any event 60 minutes, you can mix on the off chance that you need or leave it to do its very own thing. When its everything dissolved together give it a decent blend and served bested with whipped cream, marshmallows and a shower of chocolate.

This formula utilizes Baileys Irish cream yet the essential elements of entire milk, twofold cream, consolidated milk, cocoa powder and dull chocolate make the perfect base for a drunkard hot cocoa. Other impeccable pairings incorporate, Amaretto, Kahlua, Frangelico, or Rum.

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Ingredients

• 1 litre Whole Milk
• 300 ml Double Cream
• 397 g Condensed Milk
• 30 g Cocoa Powder
• 200 ml Baileys Irish cream Liqueur
• 150 g Dark Chocolate Chips or chopped
• Whipped cream, marshmallows and chocolate sauce

Instructions

1. Pour everything into your slow cooker (crock pot) and cook on low for at least one hour or until you want to serve.
2. Serve with whipped cream, marshmallows and chocolate sauce.

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