Ingredients:

6 cups whole milk
3 cups Half and half
1 tablespoon vanilla extract
Few pinches salt
2 cups milk chocolate chips
1/4 cup unsweetened Dutch processed cocoa powder

Directions:

1. In a 5 quart slow cooker: add milk, Half and half, vanilla extract, salt, chocolate chips and cocoa powder.

2. Cover and cook on low for 2-3 hours, stirring occasionally with a whisk. If chocolate chips are still not melted by the 2-3 hour mark, turn on high for a few minutes, whisk and then back to low setting.

3. Whisk hot cocoa before each individual serving. Garnish each cup of hot cocoa with marshmallows or whip cream.

Notes: If you like mint hot cocoa, you can add chopped Jr. Mints. Or try some Nutella for a different twist.

So why unsweetened Dutch processed cocoa powder?

Yes, it does make a difference for making hot cocoa. Regular unsweetened cocoa powder has a high amount of acidity. The Dutch process basically washes out that acidity making it neutral. So this makes Dutch processed cocoa darker in color, mellow in flavor and makes it easier to dissolve in liquids.

Just add hot water type hot cocoa mixes use cocoa powder that is processed with alkali (also known as Dutch process). Oreo cookies are made by using an ultra-Dutch processed cocoa powder. Giving Oreos that signature super dark color and mellow flavor too boot. Yum!