1/2 cup instant coffee granules
6 envelopes instant cocoa mix
2 quarts hot water
2 cups milk
Whipped topping, optional
10 (4 inch) cinnamon sticks, optional
10 peppermint sticks, optional
Combine all ingredients, except the optional ones, in 3 to 4 quart slow cooker. Stir well. Cover; cook on high for 3 hours. Stir and turn to low to keep warm while serving. To serve, pour mocha into cups. Top each with a dollop of whipped topping, or add a cinnamon stick or peppermint stick to each cup, if desired.
Makes 10 servings.