Hot Chocolate With Assorted Syrup Stir-Ins

"Flavored hot chocolate that can be easily be reduced according to servings. Could also be made on the stove. For the stir-ins place 1 tablespoon of the stir-in of your choice into each mug."
photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
1hr 5mins
12 6 ounce mugs


  • 9 12 cups water
  • 1 12 cups hot chocolate powder
  • For the stir ins

  • 1 tablespoon hazelnut syrup, per cup
  • 1 tablespoon almond syrup, per cup
  • 1 tablespoon raspberry flavored syrup, per cup
  • 1 tablespoon irish creme syrup, per cup


  • Pour water into slow cooker. Heat on high for 1-2 hours, OR you could heat water in a tea kettle, and pour into the slow cooker. Turn cooker on low and heat for an hour.
  • Stir in hot chocolate mix until well blended.
  • Arrange the syrup stir in a small bowl.
  • Place 1 tablespoon of desired syrup in each mug before ladling hot chocolate in,.
  • Add hot chocolate in mug, and stir well.
  • Top with whipped topping if desired.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. CookingONTheSide
    This was wonderful and decadent! I cut this recipe down to 4 servings. I used hazelnut and it was delicious! I can't wait to try the other flavors! Thanks for sharing.
  2. Annacia
    A very yummy hot chocolate. I used hazelnut flavor. MAde the full amount as it always so nice to have to have a hot chocolate here in the Great White North winter. It looks nice in a pretty glass container on the counter too. It was all no added sugar in my case so it can be diabetic friendly if anyone might wonder. :D
  3. Outta Here
    Very comforting on a cold, dreary day. I did it on the stovetop. We sampled all 4 flavors listed, plus also peppermint syrup. Raspberry seemed to be the favorite. I have several Torani's syrups on hand so will experiment with other flavors.
  4. momaphet
    I made this with homemade hot cocoa, which I prefer to the mixes, and stirred in raspberry and vanilla syrup. I cut back a little on the amount of sugar in my cocoa and used about half the amount of syrup called for. This provided a nice background taste from the syrups and it wasn't too sweet. If I had used a cocoa mix and the full syrup I think it would have been way too sweet and the raspberry too strong for my tastes, so I would recommend starting with less and adding more to taste. I'll have to say I found the instructions for making the hot cocoa mix a bit odd. Why would you want to cook the water for hours or overnight before adding the cocoa mix? This is a big waste of time and gas or electricity; to make cocoa mix you boil water, stir in the mix and your done, in under five minutes, so why the hours???? So other than strange instructions, this is a nice simple recipe that really is a good reminder to get a little creative with the foods with can get into a rut with. Thanks for sharing, made for PRMRT
  5. Sharon123
    I didn't have a mix so used milk and dark chocolate cocoa and sugar. I added in raspberry syrup cause that's what I had and I was pleasantly surprised. The raspberry was just a background note and very good. Thanks!


<p>Hello everyone, My name is Doug and I am the host of I recommend tag.I am in my early 40's, I am married, with two children. Michael 14, and katherine 10 . I started to learn to cook, after I got married, when my wife started working nights, and I couldn't get around because I had my entire left leg rebuilt. I just completed remodeling my entire house, and am very active at volunteering at my childrens schools.<br />Rating System <br />5 stars- Outstanding (4 out 4 ) in family enjoyed. <br />4 stars - Very good (3 out of 4) in family enjoyed. Will make no adjustments. <br />3 stars - good, might consider an adjustment <br />2 stars- Okay- will make adjustment <br />1 star- debatable I will make again, would with right adjustment <br />0 stars - Will not attempt again.</p>
View Full Profile

Find More Recipes