Warm Spirited Mocha Crock Pot Recipes

SLOW COOKER PEPPERMINT MOCHAS

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.

WARM SPIRITED MOCHA ( CROCK POT)

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.

CROCK POT MOCHA HOT SPOT

Steps:

• In a crock pot, combine the coffee, chocolate drink powder, coffee whitener and liqueur; stir well.
• Cover and cook on Low for at least 3 hours, until hot.
• Pour into mugs and garnish with whipped cream and chocolate, if desired.