Crock-Pot Hot Chocolate

CROCK-POT HOT CHOCOLATE
½ c. sugar
1/3 c. unsweetened cocoa powder
6 c. whole milk
2 c. heavy cream
2 (4-oz.) semisweet chocolate bars, chopped
2 t. vanilla
1 t. instant espresso or coffee
15 jumbo marshmallows, plus more for garnish
8 oz. Bailey’s Irish cream Liqueur (optional)
Shaved chocolate, for garnish

1. Whisk together sugar and cocoa powder in 6-quart slow cooker.
2. Gradually add milk, whisking constantly to incorporate.
3. Whisk in heavy cream, chopped chocolate, vanilla and instant espresso.
4. Cover and cook on low heat, whisking occasionally, until chocolate is melted and mixture is hot and well combined, about 2 hours.
5. Add marshmallows and cook until marshmallows begin to melt into the hot chocolate, about 2 minutes.
6. Stir in Irish cream liqueur, if using.
7. Set slow cooker to war.
8. Ladle hot chocolate into serving mugs and top with more marshmallows and shaved chocolate.
   *Hot chocolate can be made up to 3 days in advance and reheat over low heat. Hold the marshmallows until the hot chocolate is reheated and ready to serve.