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Crockpot Hot Chocolate

Creamy Slow Cooker Hot Chocolate (Crockpot Hot Cocoa)

This incredibly rich and creamy hot chocolate is perfect for entertaining large crowds. Made easily in the slow cooker, this recipe requires minimal prep and stays warm for hours—making it ideal for holiday parties or winter gatherings.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 12 servings
Course: Beverage, Dessert
Cuisine: American, Holiday
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Dairy and Liquids
  • 6 cups Whole Milk Or 2% Milk
  • 2 cups Heavy Cream Use Half-and-Half for a lighter consistency
  • 14 ounces Sweetened Condensed Milk One standard can
Chocolate Components
  • 2 cups Semi-Sweet Chocolate Chips
  • 1 cup Milk Chocolate Chips Use Semi-Sweet for a darker flavor
  • 1/2 cup Unsweetened Cocoa Powder
Flavoring and Finishing
  • 1 tablespoon Pure Vanilla Extract
  • 1/4 teaspoon Salt Crucial for flavor enhancement

Equipment

  • 6-quart (or larger) Slow Cooker/Crockpot
  • Whisk

Method
 

Preparation and Assembly
  1. Prepare the Slow Cooker: Ensure the interior of the slow cooker insert is clean and dry.
  2. Combine Dry and Liquids: Add the unsweetened cocoa powder and salt directly into the slow cooker insert. Pour in the whole milk, heavy cream, and the entire can of sweetened condensed milk.
  3. Whisk and Integrate: Using a sturdy whisk, thoroughly mix the liquids with the cocoa powder until the powder is fully dissolved and no clumps remain. This step is critical for a smooth drink.
  4. Add Chocolate Chips: Pour in both the semi-sweet and milk chocolate chips. Give the mixture one final gentle stir.
Cooking and Serving
  1. Set the Heat: Place the lid securely on the slow cooker. Cook the mixture on LOW for 4 hours (or on HIGH for 2 hours).
  2. Stir Frequently: During the cooking process, lift the lid and stir the mixture every 30 to 45 minutes to prevent the chocolate from settling or scorching on the bottom edges of the pot. Stirring also helps ensure the chocolate chips melt completely and integrate smoothly.
  3. Finish Flavoring: After the cook time is complete, the mixture should be completely smooth. Turn the slow cooker off or switch it to the KEEP WARM setting. Stir in the 1 tablespoon of pure vanilla extract.
  4. Ladle and Serve: Maintain the temperature by keeping the Crockpot on the “KEEP WARM” setting. Ladle the hot chocolate into mugs and serve with optional toppings such as marshmallows, whipped cream, or crushed peppermint sticks.

Notes

For a less rich, lighter hot chocolate, substitute the Heavy Cream with Half-and-Half or use 2% milk instead of whole milk. Be diligent about stirring, especially during the last hour of cooking on HIGH, to ensure the chocolate does not stick and burn.