Creamy, rich, and decadent, this slow cooker hot chocolate is made with real melted chocolate and makes enough to serve a crowd. The best part is it takes just a few minutes to prep, and then the slow cooker takes over. A mug of this easy homemade hot chocolate is sure to warm you up and chase away any winter blues—don’t forget the whipped cream or marshmallows!
I originally published this recipe in 2016 and have since added new photos and additional success tips.
Eat your chocolate and drink it, too!
I shared this recipe years ago, and it has become a cold-weather must-have that tastes especially soul-warming on chilly snow days.
Homemade Hot Chocolate: Easier Than You Think!
The process is *almost* as easy as ripping open a packet of store-bought hot cocoa mix. Toss all of the ingredients together in your slow cooker, whisk every now and then, and it’s done. The “recipe” takes just 10 minutes of prep and either 5 hours on low or 3 hours on high. Have it warming in the slow cooker for all your cookie or gift exchange parties, holiday parties, snow days, and other cold-weather gatherings.
This hot chocolate is made in the slow cooker—a versatile kitchen device that’s not just for savory meals like sweet potato turkey chili or turkey meatballs.
It’s mega creamy and so undeniably chocolate-y and rich that it should come with a warning label. It honestly tastes like pure melted chocolate with a creamy, frothy consistency. Because guess what? It’s made with pure melted chocolate!
Grab These Ingredients For Your Slow Cooker Hot Chocolate
The full printable recipe is below, but let me walk you through each ingredient so you understand their importance. To ensure each sip is as delicious as intended, avoid making substitutions unless otherwise noted.
- Whole Milk – This is the base of the drink, and I choose whole milk to ensure a thick, rich consistency. Skim milk, 1%, or 2% would be fine, as long as you keep the heavy cream.
- Heavy Cream – For the silkiest, creamiest consistency, I strongly recommend using heavy cream. This is especially important if you’re using a reduced fat milk. If you’re using whole milk, half-and-half would be a fine substitution for the heavy cream.
- Sugar – To sweeten the drink.
- Semi-sweet Chocolate – Use 8 ounces of semi-sweet chocolate—the bars sold in the baking aisle next to the chocolate chips. Semi-sweet is best because it brings the perfect balance of sweetness and rich chocolate flavor. Bittersweet chocolate can work in its place, but avoid using unsweetened chocolate. While it’s wonderful in some baking recipes, it lacks the natural sweetness needed for your hot chocolate beverage!
- Cocoa Powder – This adds more cocoa flavor, and helps keep the mixture thick. You can use natural or dutch-process cocoa here.
- Vanilla Extract – For flavor. It’s not just for vanilla-flavored baked goods!
No, I strongly recommend using chocolate bars such as 2 4-ounce bars of Ghirardelli or Bakers brand semi-sweet chocolate. Save chocolate chips for chocolate chip cookies. Why? Chocolate chips do not melt down very easily and will separate from the liquid in the hot cocoa beverage.
Yes, absolutely. Whisk the milk, cream, and sugar together in a large dutch oven or pot set over medium-low heat. Once simmering around the edges, whisk in the remaining ingredients. Whisk occasionally until the mixture has warmed through and chocolate is melted, about 20 minutes.
Whisk all of the ingredients together in your slow cooker. If you need a recommendation, I own and love this one. Any slow cooker between 4.5 to 7 quarts is fine. The pictured one is by the same brand and I bought it at Target. I can’t find the same exact color any longer, but here it is in a darker blue shade.
As the slow cooker does its job, be sure to whisk the mixture every 45 minutes to 1 hour. Cook it on low for 5 hours or on high for 3 hours.
Required for serving: lots of marshmallows or even homemade marshmallows. Or even a (BIG) dollop of homemade whipped cream! And if you really want to go overboard with dessert (don’t we all?), serve this hot chocolate with hot cocoa cookies.
Optional Toppings & Flavors:
- Caramel: Drizzle a little salted caramel on top of each serving.
- Peppermint: Whisk 1/2 teaspoon of peppermint extract into the mixture when you add the vanilla extract. As the cocoa warms, taste, and add more if desired. Garnish each mug with a candy cane.
- Espresso: Before mixing all of the ingredients together in the slow cooker, warm 1 cup of whole milk in the microwave or on the stove. Whisk 1 Tablespoon of espresso powder into it, then combine the espresso milk with the other ingredients in the slow cooker per the recipe instructions.
Homemade Slow Cooker Hot Chocolate
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours, 10 minutes
Yield: about 10 cups
Category: Beverage
Method: Slow Cooker
Cuisine: American
Description
This is extra creamy, extra rich, and gloriously decadent slow cooker hot chocolate made in the crockpot. Be sure to whisk the mixture every 45 minutes to 1 hour to ensure the chocolate isn’t burning on the bottom. See recipe Note for stove-top recipe.
Instructions
- Place all of the ingredients into a large slow cooker. (Here’s one I own and love!) Vigorously whisk to get the cocoa powder as mixed in as possible—you don’t want it all floating on the top. Keep whisking for a minute or 2 until it’s all combined.
- Cook on low for 5 hours or on high for 3 hours, whisking the mixture every 45 minutes to 1 hour to ensure the chocolate isn’t burning on the bottom.
- Ladle the hot chocolate into mugs and top with marshmallows or other optional toppings.
- Store leftovers in the refrigerator and warm up on the stove or in the microwave.
Notes
- Special Tools (affiliate links) Large Crock Pot | Whisk | Clear Glass Mugs (I love these mugs!)
- Heavy Cream: For the silkiest, creamiest consistency, I strongly recommend using heavy cream. This is especially important if you’re using a reduced fat milk. If you’re using whole milk, half-and-half would be a fine substitution for the heavy cream.
- Can I Use Chocolate Chips? No, I strongly recommend using chocolate bars such as 2 4-ounce bars of Ghirardelli or Bakers brand semi-sweet chocolate. Chocolate chips do not melt down very easily and will separate from the liquid in the hot cocoa beverage.
- No slow cooker? No problem! Whisk the milk, cream, and sugar together in a large dutch oven or pot set over medium-low heat. Once simmering around the edges, whisk in the remaining ingredients. Whisk occasionally until the mixture has warmed through and chocolate is melted, about 20 minutes.
