- 10 cups strong coffee (I use 1 cup coffee grounds for 10 cups water to make it really strong)
- 4 cups whole or 2% milk
- 1 1/2 teaspoons peppermint extract (add more depending on how strong you like)
- 2 packets hot cocoa mix
- 1 1/2 cup chocolate chips
- Toppings: whipped cream, mini chocolate chips, candy canes for stirring, chocolate syrup, simple syrup (I like to let people add their own sweetener) and/or chocolate liqueur
Combine ingredients in a slow cooker on low for about 2 hours, stirring occasionally to mix in the chocolate chips as they melt.
Garnish with toppings of choice and serve.
Sunny Anderson's Pumpkin Pie Latte
Debi Mazar & Gabriele Corcos' Spicy Chocolate Moka
Charles Joly’s 'Kentucky Joe'