In my Love Actually-themed holiday class, we make a wide variety of food, but I keep returning to the hot amaretto chocolate. Hot chocolate, especially what we think of with the cocoa mix powder, and heating the mug in the microwave does not do hot cocoa justice. This recipe was a slow-cook of milk, heavy cream, and sweetened condensed milk with two kinds of chocolate with flavors of vanilla and almond. It was perfect with the only thing missing was the snow!
This recipe is a two-hour time frame, but don’t let that discourage you from enjoying a warm, delightful treat. It can be made in advance and reheated. The slow cooking allows the chocolate and milks to become infused with each other. It’s a more delicate union than the stock pot of rapid blowing. If you don’t have a crock pot, you can do this on the stove, just keep the temperature low and stir every few minutes to ensure the chocolate and milks don’t crust the bottom.
Amaretto Hot Chocolate
- 1 crock pot
- immersion blender optional
- 8 cup milk, whole
- 14 oz can sweetened condensed milk
- 1½ cup heavy cream
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 tsp vanilla extract
- 2 tsp almond extract
- 1/2 cup amaretto liqueur, optional
- Pour the milk, sweetened condensed milk, heavy cream, chocolate chips, vanilla, and almond extract into a large crock pot and stirc
- Cook on low for two hours, stirring every fifteen minutes. Right before service, pulse with an immersion blender to create a smooth velvet texture. Add in the amaretto liqueur
- Serve hot with whipped cream, marshmallows, or chocolate sauce.