Slow cooker hot chocolate recipe
 This luxuriously rich slow cooker hot chocolate has a thick velvety texture. It's perfect for putting in the slow cooker while you get on with other things. If you are making it for kids or anyone who enjoys a gentler, more milky hot chocolate, add extra milk, to taste, for the final 30 minutes of cooking. 65g/2¼oz cocoa powder100ml/3½fl oz just-boiled water1 litre/1¾ pint semi-skimmed milk397g tin condensed milk 65g/2¼oz cocoa powder 100ml/3½fl oz just-boiled water 1 litre/1¾ pint semi-skimmed milk 397g tin condensed milk squirty cream or freshly whipped creamplain dark or milk chocolate, gratedmini marshmallows and sprinkles squirty cream or freshly whipped cream plain dark or milk chocolate, grated mini marshmallows and sprinkles Method Put the cocoa powder in a medium bowl. Pour in the water and stir well, until the cocoa powder dissolves and forms a smooth paste. Whisk in around 100ml/3½fl oz of the milk until thoroughly combined, then pour into a slow cooker pot and whisk in the condensed milk and remaining milk. Cover with a lid and cook on low for 3–4 hours, or high for 1½–2 hours. Remove the lid and whisk the hot chocolate well to incorporate any cocoa that’s floated to the surface. Ladle into mugs and top with cream, grated chocolate, mini marshmallows, sprinkles or anything else you fancy. Serve immediately, or it’s also delicious drunk cold as a milkshake. Put the cocoa powder in a medium bowl. Pour in the water and stir well, until the cocoa powder dissolves and forms a smooth paste. Put the cocoa powder in a medium bowl. Pour in the water and stir well, until the cocoa powder dissolves and forms a smooth paste. Whisk in around 100ml/3½fl oz of the milk until thoroughly combined, then pour into a slow cooker pot and whisk in the condensed milk and remaining milk. Whisk in around 100ml/3½fl oz of the milk until thoroughly combined, then pour into a slow cooker pot and whisk in the condensed milk and remaining milk. Cover with a lid and cook on low for 3–4 hours, or high for 1½–2 hours. Cover with a lid and cook on low for 3–4 hours, or high for 1½–2 hours. Remove the lid and whisk the hot chocolate well to incorporate any cocoa that’s floated to the surface. Ladle into mugs and top with cream, grated chocolate, mini marshmallows, sprinkles or anything else you fancy. Serve immediately, or it’s also delicious drunk cold as a milkshake. Remove the lid and whisk the hot chocolate well to incorporate any cocoa that’s floated to the surface. Ladle into mugs and top with cream, grated chocolate, mini marshmallows, sprinkles or anything else you fancy. Serve immediately, or it’s also delicious drunk cold as a milkshake. Recipe tips Any leftover hot chocolate can be transferred to a large bowl or jug, then covered and kept in the fridge for up to two days. Whisk well and serve as a super-rich milkshake, or heat in a saucepan or microwave to drink hot. It can also be frozen for up to a month. For a special adult treat, add a dash of Irish liqueur, brandy or rum to the hot chocolate before serving. You will need a slow cooker that holds around 4 litres/7 pints for this recipe. If you usually use your slow cooker for savoury dishes, you might need to soak the cooking pot with hot soapy water before making this recipe.