Crock Pot Mocha Hot Spot Recipes

Steps:

• 1. In a 3 1/2 - quart crock pot, combine the coffee and ground chocolate mix. Stir to blend well.
• 2. Cover and cook on high setting 2 to 2 1/2 houra, or until very hot.
• 3. Stir in grand Marnier and Kahlua. Ladle into mugs or heatproof stemmed glasses. Top with a spoonful or two of whipped cream and serve. The coffee can be kept warm on low heat setting for an hour.

Steps:

• Make the peppermint syrup: In a small saucepan over medium heat, bring the water and sugar to a boil, stirring until sugar is dissolved (about a minute). Remove from heat and stir in the peppermint extract. Store in a glass jar in the refrigerator for up to 3 months.
• Make your peppermint mochas: In a 3-quart or larger slow cooker/Crock Pot, stir together the milk, espresso/coffee, chocolate chips, and peppermint syrup.
• Cook covered on low for about 2 hours, stirring occasionally to help distribute the melting chocolate, until steaming. You can also cook it on high for about an hour and fifteen minutes (depending on your slow cooker), stirring often - just watch it a little more carefully when the slow cooker is on high. Reduce heat to warm and keep covered once the mocha has heated to steaming.
• Serve in festive mugs, topped with whipped cream and a sprinkle of chocolate shavings.