Crock Pot Recipes » Crockpot Beverages

Mint Hot Cocoa

Judy Wilson — Thu, 20 Aug 2009 23:57:31 +0000

2 cups hot cocoa mix
10 cups water
30 chocolate peppermint patties

Place all ingredients in slow cooker and stir to combine.

Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 hours.

Stir and serve.

Makes 10 servings.

Tomato Veggie Juice

Judy Wilson — Sat, 06 Jun 2009 22:06:39 +0000

1 (46 ounce) can vegetable juice
1 stalk celery, halved crosswise
2 tablespoons packed brown sugar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce

In a 3 1/2 or 4-quart slow cooker combine vegetable juice, celery stalk, brown surage, lemon juice and Worcestershire sauce.

Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours. Discard celery halves.

Ladle into mugs.

Garnish with celery sticks.

Makes 8 (6 ounce) servings.

Peanut Butter Cocoa

Judy Wilson — Sun, 12 Apr 2009 15:26:49 +0000

1 cup instant milk chocolate or chocolate fudge cocoa mix
8 cups hot water
3/4 cup chocolate-flavored syrup
1/4 cup creamy peanut butter
1 /2 teaspoons vanilla

Place cocoa mix in a 3 1/2 or 4-quart slow cooker. Carefully stir in hot water. Stir in chocolate-flavored syrup.

Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 hours.

Whisk in peanut butter and vanilla until smooth. Ladle into mugs.

Makes 9 (8 ounce) servings.

Apple Honey Tea

Judy Wilson — Sat, 07 Feb 2009 03:23:23 +0000

12 ounce can frozen apple juice/cider concentrate
2 tablespoons instant tea powder
1 tablespoon honey
1/2 teaspoon ground cinnamon

Reconstitute the apple juice/cider concentrate according to package directions. Pour into slow cooker.

Add tea powder, honey and cinnamon. Stir to blend.

Heat on LOW 1 to 2 hours. Stir well before serving as cinnamon tends to settle on the bottom.

Makes 6 1-cup servings.

Spicy Fruit Punch

Judy Wilson — Wed, 19 Nov 2008 00:04:59 +0000

4 cinnamon sticks
1 orange, washed
1 square (8 inches) double-thickness cheesecloth
1 teaspoon whole allspice
1/2 teaspoon whole cloves
7 cups water
1 can (12 ounces) frozen cran-raspberry juice concentrate, thawed
1 can (6 ounces) frozen lemonade concentrate, thawed
2 cans (5 1/2 ounces each) apricot nectar

Break cinnamon into pieces. Using vegetable peeler, remove strips of orange peel. Squeeze juice from orange; set juice aside.

Rinse cheesecloth; squeeze out water. Wrap cinnamon, orange peel, allspice and cloves in cheesecloth. Tie bag securely with cotton string or strip of cheesecloth.

Combine reserved orange juice, water, concentrates and apricot nectar in slow cooker; add spice bag.

Cover and cook on LOW 5 to 6 hours. Remove and discard spice bag before serving.

Makes about 14 servings.

Chai Tea

Judy Wilson — Sun, 19 Oct 2008 01:13:25 +0000

2 quarts (8 cups) water
8 bags black tea
3/4 cups sugar
16 whole cloves
16 whole cardamom seeds, pods removed
5 cinnamon sticks
8 slices fresh ginger
1 cup milk

Combine water, tea, sugar, cloves, cardamom, cinnamon and ginger in slow cooker.

Cover and cook on HIGH 2 to 2 1/2 hours.

Strain mixture; discard solids.

Stir in milk just before serving. Serve warm or chilled.

Makes 8 to 10 servings.

Caramel Hot Chocolate

Judy Wilson — Sat, 20 Sep 2008 00:19:21 +0000

4 cups dry skim milk powder
3/4 cup cocoa
1/2 cup granulated sugar
8 cups water
1 chocolate covered caramel-filled candy bar (about 2 ounces)
Whipped cream
Grated chocolate

Add skim milk powder, cocoa and sugar to slow cooker. Stir to combine.

Slowly add water, whisking constantly to avoid lumps.

Cover and cook on LOW for 4 to 5 hours or until hot.

Break chocolate bar into pieces and add to hot chocolate, stirring until completely melted.

To serve, ladle into mugs and garnish with whipped cream and grated chocolate.

Apple Cider

Judy Wilson — Tue, 09 Sep 2008 01:58:55 +0000

2 quarts bottle apple cider or juice, not unfiltered
1/4 cup packed brown sugar
1 square (8 inches) double-thickness cheesecloth
8 allspice berries
4 cinnamon sticks, broken into halves
12 whole cloves
1 large orange

Combine apple cider and brown sugar in slow cooker. Rinse cheesecloth; squeeze out water. Wrap allspice berries and cinnamon stick halves in cheesecloth; tie securely with cotton string or strip of cheesecloth.

Stick cloves randomly into orange; cut orange into quarters. Place spice bag and orange quarters in juice mixture.

Cover and cook on HIGH 2 1/2 to 3 hours. Once cooked, cider may be turned to LOW and kept warm up to 3 hours. Discard spice bag and orange quarters; ladle cider into mugs.

Makes 10 servings.

Peppermint Patties Cocoa

Judy Wilson — Sat, 30 Aug 2008 02:22:26 +0000

2 cups hot cocoa mix

10 cups water

30 chocolate peppermint patties

Place all ingredients in slow cooker and stir to combine. Cover and cook on HIGH for 2 hours or on LOW for 3 to 4 hours. Stir and serve.

Mocha Supreme

Judy Wilson — Mon, 28 Jul 2008 02:32:38 +0000

2 quarts brewed strong coffee
1/2 cup instant hot chocolate beverage mix
1 cinnamon stick, broken into halves
1 cup whipping cream
1 tablespoon powered sugar

Place coffee, hot chocolate mix and cinnamon stick halves in slow cooker; stir. Cover and cook on HIGH 2 to 2 1/2 hours or until hot. Remove and discard cinnamon stick halves. Beat cream in medium bow with electric mixer on high speed until soft peaks form. Add powdered sugar; beat until stiff peaks form. Ladle hot beverage into mugs; top with whipped cream. Makes 8 servings.