The taste of this crockpot hot chocolate is unrivaled thanks to the rich ingredients and low and slow simmer. Your guests will love cozying up to a warm cup of creamy hot chocolate garnished with an epic array of toppings!
Slow Cooker Hot Chocolate
I love making homemade hot chocolate and my kids love drinking it. Who can blame them? It’s rich, chocolatey, thick, and creamy and the perfect reason to come in from the cold. Typically I’ll make smaller batches on the stove, but when I’m getting ready to serve a larger crowd, crockpot hot chocolate is the only way to go.
Slow cooker hot chocolate is done over low heat and kept warm for guests to be able to serve themselves. This recipe is a little extra velvety and has a sweet chocolate flavor because of the sweetened condensed milk and chocolate chips (as opposed to a cocoa powder). You’ll be amazed at how luscious it is!
Tips for the Best Crockpot Hot Chocolate
- Cook on low rather than high heat. You don’t want the milk to boil or the chocolate to burn.
- You can let it be and walk away from the crock pot, but just be sure to whisk it a couple of times throughout.
- Adding a pinch of salt and cinnamon to add an extra boost of flavor is a great idea.
- Cut this recipe in half for a smaller crowd.
- Using chocolate chips (or even shaved chocolate) makes it easier for the chocolate to melt before the milk becomes too hot.
- Sweetened condensed milk is milk in its concentrated form (water removed) and has sugar added to it. If you don’t have any, you can increase the amount of cream or whole milk and add some granulated sugar instead.
- Swap the semi-sweet chocolate milk for milk chocolate chips, dark, or white chocolate chips.
- If you have a good high-quality chocolate bar you’d rather use, grate some shavings in instead of the chips.
- If you find the hot cocoa too sweet, add a bit more milk or water. About 1/2 a cup.
- Try bittersweet chocolate for a slightly bitter flavor.
If you’re setting up a hot chocolate charcuterie board, have an array of toppings like hot fudge and whipped cream, chocolate chips, etc., laid out and have everyone garnish their own mugs. Easy entertaining for Christmas, New Year, and winter birthday parties!
- Whipped cream
- Caramel sauce
- Chocolate chips
- Hot fudge
- Candy cane stir sticks
- Crushed peppermint candies
As the amount of hot chocolate in the crock pot lessens, it’ll be important to keep an eye on it so that your crockpot doesn’t get too hot so that it starts to burn the mixture. It’ll be easier to do with a smaller amount.
Storing & Reheating
Store: Leftover hot chocolate can be kept refrigerated for up to 4 days.
Reheat: If only reheating a single serving, pour into a mug and microwave it for 30-second intervals. You can also reheat a few servings on the stovetop over medium-low heat until warmed through.
More Festive Holiday Drinks:
- Snickerdoodle Hot Chocolate
- Slow Cooker Holiday Wassail
- Crockpot Apple Cider
- White Hot Chocolate
- Easy Holiday Punch
Crockpot Hot Chocolate
Optional: Pinch of salt, pinch of cinnamon, mini marshmallows, crushed candy canes, whipped cream
- Combine the milk, cream, chocolate chips, sweetened condensed milk and vanilla in a slow cooker over low heat. I do not recommend cooking on high heat.
- Cook until the chocolate has melted, about 1 1/2 -2 hours. Stir a couple times during cooking. Add a pinch of salt and cinnamon if desired.
- Turn to the warm setting until ready to serve. Stir and then ladle into glasses. Top with mini marshmallows or whipped cream if desired. Serve while warm.
- You could also use milk, dark or white chocolate chips.
- If you find it too sweet, add an extra 1/2 cup milk or water.
- If you want a more bitter taste, try dark or bittersweet chocolate.
- For a smaller crowd, this recipe is easy to cut in half.