Ingredients
6 inches stick cinnamon
8 cardamom pods
1 vanilla bean, split or 2 teaspoons vanilla
3 cups half-and-half or light cream
3 cups milk
1 1/2 cups white baking pieces
Grated dark chocolate and/or white chocolate (optional)
Directions
Place the cinnamon, cardamom, and vanilla bean, if using, on a square of 100-percent-cotton cheesecloth. Bring up corners of cheesecloth and tie with 100-percent-cotton string.
In a 3 1/2- to 4-quart slow cooker stir together the cream, milk, and baking pieces. Add spice bag. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours, stirring halfway through cooking time. Remove spice bag and stir in vanilla, if using. If desired, top servings with grated chocolate.
Source: BHG
6 inches stick cinnamon
8 cardamom pods
1 vanilla bean, split or 2 teaspoons vanilla
3 cups half-and-half or light cream
3 cups milk
1 1/2 cups white baking pieces
Grated dark chocolate and/or white chocolate (optional)
Directions
Place the cinnamon, cardamom, and vanilla bean, if using, on a square of 100-percent-cotton cheesecloth. Bring up corners of cheesecloth and tie with 100-percent-cotton string.
In a 3 1/2- to 4-quart slow cooker stir together the cream, milk, and baking pieces. Add spice bag. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours, stirring halfway through cooking time. Remove spice bag and stir in vanilla, if using. If desired, top servings with grated chocolate.
Source: BHG