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Crockpot Hot Chocolate

The Ultimate Creamy Crockpot Hot Chocolate (Slow Cooker Recipe)

This incredibly creamy and rich hot chocolate recipe is perfect for crowds, parties, or cozy winter evenings. Made easily in a large slow cooker, it stays warm and ready to serve for hours.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 14 cups
Course: Beverage, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Hot Chocolate Base
  • 8 cups Whole Milk (or 1/2 gallon)
  • 2 cups Heavy Cream (or Half-and-Half for a slightly lighter consistency)
  • 1 14 ounce can Sweetened Condensed Milk
  • 1 cup Semisweet Chocolate Chips (or Milk Chocolate Chips)
  • 1/2 cup Unsweetened Cocoa Powder High quality recommended for depth of flavor
  • 1 Tablespoon Vanilla Extract
  • 1/4 teaspoon Salt to enhance chocolate flavor
Optional Garnishes
  • Marshmallows mini or regular size
  • Whipped Cream
  • Chocolate Shavings

Equipment

  • 6-7 Quart Slow Cooker (Crockpot)
  • Large Whisk
  • Rubber Spatula

Method
 

Slow Cooker Instructions
  1. Step 1: Preparation of Wet Ingredients. Pour the 8 cups of whole milk and the 2 cups of heavy cream directly into the basin of a large, 6-quart or 7-quart slow cooker (Crockpot).
  2. Step 2: Adding the Base Sweetener. Carefully open and scrape the entire contents of the 14-ounce can of sweetened condensed milk into the milk and cream mixture in the slow cooker. Use a rubber spatula to ensure all the thick milk is removed from the can.
  3. Step 3: Whisking in Dry Ingredients. Add the 1/2 cup of unsweetened cocoa powder and the 1/4 teaspoon of salt to the liquid mixture. Using a large whisk, thoroughly mix the ingredients until the cocoa powder is completely incorporated and no dry clumps remain floating on the surface of the milk. This initial whisking helps ensure a smooth final product.
  4. Step 4: Incorporating the Chocolate Chips. Pour the 1 cup of semisweet chocolate chips into the slow cooker. Gently stir the mixture one final time to distribute the chips evenly throughout the liquid.
  5. Step 5: Setting the Cook Time. Place the lid securely onto the slow cooker. Set the temperature control to the LOW setting. Allow the mixture to cook for a minimum of 2 hours and a maximum of 3 hours.
  6. Step 6: Stirring and Melting Check. After the first 90 minutes of cooking, remove the lid and use a sturdy spoon or ladle to stir the hot chocolate mixture thoroughly. Ensure that all the chocolate chips are fully melted and that the mixture is smooth and hot throughout. If any chips remain, replace the lid and continue cooking for the remaining time.
  7. Step 7: Final Flavoring Addition. Once the hot chocolate is heated through and all ingredients are fully combined (around the 2 to 3-hour mark), turn the heat setting off or switch it to the KEEP WARM setting. Lift the lid and stir in the 1 tablespoon of vanilla extract. The vanilla should be added last for the best flavor infusion.
  8. Step 8: Serving and Enjoyment. The Crockpot Hot Chocolate is now ready to serve. Use a ladle to transfer the hot chocolate into mugs. Garnish generously with marshmallows, a dollop of whipped cream, or a dusting of extra cocoa powder as desired. The hot chocolate can be kept warm on the 'KEEP WARM' setting for up to 4 hours.

Notes

For a mocha flavor, try adding 1/2 cup of strong brewed coffee or espresso to the liquid mixture before cooking. To turn this into a boozy beverage for adults, serve with a shot of peppermint schnapps or spiced rum.