Easy, 4 ingredient Cranberry White Hot Chocolate made in the slow cooker or crockpot!
So it’s actually been a little while since my last Cranberry White Chocolate recipe. Surprised, aren’t you?
I have been dreaming of this recipe for a long, long time, mostly because I had never seen anything like it before. Coming up with creative new recipes is my favorite part of having this here blog, and I love to experiment in the kitchen!
Well this White Hot Chocolate was definitely an experiment.
The first time, I tried using 1% milk, because that’s what I would normally use to make hot chocolate. I mean, logistically, I should have known it would curdle, but there is this part of me that sometimes thinks that everything will just work out in the end anyway.
It turns out, food doesn’t actually work like that. You have to actually do things that make some sense.
And so I dumped it, all of that glorious, high quality white chocolate, and started over. The second time I used a combination of cream and whole milk. I know this sounds totally decadent, and it is. You might be able to reduce the fat content in the cream slightly if that concerns you, but I use lower calorie or reduced sugar cranberry juice to try to balance things out a bit.
This is such a fun holiday drink! I love the pretty pink color and the splash of fruitiness from the cranberry. It’s something you don’t really expect in a hot chocolate, but it totally works!
What’s your favorite holiday drink?
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Slow Cooker Cranberry White Hot Chocolate
- 1 1/2 cups whole 3% milk
- 1/2 cup half and half
- 1 cup high quality chopped white chocolate
- 1 cup reduced sugar or low calorie cranberry juice
- Optional: red food coloring
- Combine cream, milk, chocolate and cranberry juice in a 4 quart slow cooker.
- Cook on low for 3-4 hours, whisking every hour (it’s okay if it looks a little weird — give it a whisk and it will come together!).
- Add a few drops of red food coloring if you wish to bring out the pink color. Serve with whipped cream if desired.
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