Ingredients
6 cups hot brewed coffee2 packets instant hot cocoa mix1/2 cup dulce de leche1/4 cup peppermint crunch baking chips or mint chocolate chips4 teaspoons sugar1 cup miniature marshmallows1/2 teaspoon ground cinnamon
Preparation
In a 3-qt. slow cooker, combine first 5 ingredients. Cook, covered, on low until hot, 2-3 hours.
Ladle into mugs. Top with marshmallows; sprinkle with cinnamon.
