Friday, November 18, 2011


My lovely friend Tracy Pace invited me to Baconfest 2011 a couple weeks ago and she made this outrageously rich, thick, and creamy hot chocolate. I begged the recipe off of her, made a few small tweaks of my own, and this is the final recipe.



3 quarts Milk
1 quart Half and Half
1 pint Heavy Cream
1 7oz jar Marshmallow Fluff
1 13oz jar Nutella
1 12 oz package Semi Sweet Chocolate Chips
1 stick Salted Butter
1/2 cup Powdered Sugar
1 3.4oz package Instant Chocolate Pudding Mix
1/2 tsp Salt


Place all ingredients in a large pot on the stove over medium heat, or in a 6 qt crockpot on high, and stir until the chocolate chips and the butter are completely melted. Using a handheld blender or mixer, whip the mixture until completely smooth. Serve immediately, store any leftovers in the fridge for up to a week.

Yield: Apx. 24 6oz servings.
Cost: Apx. $14 total, $0.50-$0.60 per serving.
Calories: I have no idea, but it is so worth it.

Serving suggestions:

You can always add whipped cream, but why stop there? Crush up your favorite candy cane, peppermint bark, or chocolate bar (I like the Symphony bars with the toffee in them) and sprinkle that on top of the whipped cream and hot chocolate.

It is also good drizzled with chocolate or caramel syrup.

For Mexican hot chocolate add 2 teaspoons chili powder and 1 1/2 tablespoon cinnamon to the pot and blend well, garnish each individual cup with a cinnamon stick.

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