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Slow Cooker Hot Chocolate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 78 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: about 10 cups 1x
  • Category: Beverage
  • Method: Slow Cooking
  • Cuisine: American

Description

This Homemade Slow Cooker Hot Chocolate recipe delivers a rich, creamy, and indulgent hot cocoa perfect for cozy gatherings or chilly nights. Using a slow cooker allows the flavors to meld beautifully while giving you a hands-off approach. Made with whole milk, heavy cream, semi-sweet chocolate, cocoa powder, and vanilla, this hot chocolate is silky smooth and easily customizable with toppings like marshmallows or whipped cream.

Ingredients

Scale

Hot Chocolate Base

  • 6 cups (1440ml) whole milk (skim, 1%, or 2% also acceptable)
  • 2 cups (480ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 8 ounces (226g) semi-sweet chocolate, coarsely chopped
  • 1/4 cup (21g) unsweetened natural cocoa powder or Dutch-process cocoa powder
  • 2 teaspoons pure vanilla extract

Toppings (optional)

  • Marshmallows
  • Whipped cream
  • Candy canes
  • Salted caramel

Instructions

  1. Combine Ingredients: Place all of the ingredients (milk, heavy cream, sugar, chopped semi-sweet chocolate, cocoa powder, and vanilla extract) into a large slow cooker. Vigorously whisk the mixture to fully incorporate the cocoa powder and chocolate, ensuring nothing is floating on top. Continue whisking for 1-2 minutes until well combined.
  2. Slow Cook: Set the slow cooker to low and cook for 5 hours, or alternatively on high for 3 hours. Throughout the cooking process, whisk the hot chocolate every 45 minutes to 1 hour to prevent the chocolate from burning on the bottom and to maintain a smooth consistency.
  3. Serve: Once cooked, ladle the hot chocolate into mugs. Add toppings of your choice such as marshmallows, whipped cream, candy canes, or salted caramel for extra flavor and festivity.
  4. Storage and Reheating: Store any leftovers in the refrigerator. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through, stirring occasionally to maintain smoothness.

Notes

  • Special Tools: Large Crock Pot, whisk, and clear glass mugs enhance the preparation and presentation.
  • Heavy Cream: Heavy cream is recommended for the silkiest and creamiest texture, especially if you use reduced-fat milk. Whole milk users can substitute half-and-half for cream if desired.
  • Chocolate Type: Use chopped chocolate bars such as Ghirardelli or Bakers brand semi-sweet chocolate rather than chocolate chips, which do not melt smoothly and can separate.
  • No Slow Cooker Alternative: If you don’t have a slow cooker, whisk milk, cream, and sugar in a large Dutch oven or pot over medium-low heat. When it begins to simmer at the edges, whisk in the chocolate, cocoa powder, and vanilla. Continue whisking occasionally until melted and warmed through, approximately 20 minutes.

Nutrition

  • Serving Size: 1 cup (240ml)
  • Calories: 280
  • Sugar: 24g
  • Sodium: 70mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 65mg

Find it online: https://emilyquickdinners.com/slow-cooker-hot-chocolate-recipe/