Slow cooker hot chocolate is the perfect cold weather treat. Rich, creamy, and made with a handful of pantry staples. You'll never go back to the store bought stuff after making a batch of homemade hot cocoa!
Heather's recipe summary
Flavor: Rich, perfectly sweetened hot chocolate made with simple ingredients.
Slow cooker size: 3 quart
Serves: 10 people
Similar to: Slow Cooker Peppermint Hot Chocolate
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Ingredients and substitutions
- Milk - Whole milk adds best flavor and creaminess. However, any milk will work in this recipe, like 2%, skim, or almond milk. Keep in mind that a thinner/lower fat milk will produce a thinner hot chocolate.
- Heavy cream - Thickens your hot chocolate slightly, making it creamy and rich. Heavy cream can be substituted with more milk if you don't have heavy cream on hand (your hot chocolate will turn out thinner when substituting with milk).
- Semi-sweet baking chocolate - I recommend using baking chocolate, or baking bars, because they're made for melting into a recipe. Semi-sweet adds just enough sweetness without making your hot chocolate too sweet. You can find baking chocolate in the baking aisle right next to the chocolate chips.
How to make slow cooker hot chocolate
- Chop your baking chocolate into small bits.
- Add to a slow cooker with the rest of your ingredients and stir to combine.
- Cook on low and whisk every 20-30 minutes.
- Cook until completely melted and warmed through.
Tips and tricks
Use quality chocolate - Baking chocolate has a purer chocolate flavor, higher cocoa butter content, and melts easily. While chocolate chips can work in this recipe, they're made with added stabilizing ingredients to hold their shape, which results in a slightly reduced chocolate flavor that's harder to melt.
Stir before serving - Chocolate will settle slightly in the slow cooker, so give your hot cocoa a stir before serving.
Make a hot chocolate buffet - Set out a variety of mugs, spoons, stir sticks, toppings, and treats for dunking. Topping ideas include mini marshmallows, candy canes, mini chocolate chips, whipped cream, chocolate shavings, caramel sauce, chocolate chip cookies, and mini donuts.
Frequently asked questions
This recipe fits in a 3-quart slow cooker. Doubled, it will fit in a 5-6 quart slow cooker.
Any hot chocolate that has been sitting out in the 'danger zone' (between 41 degrees and 135 degrees Fahrenheit) for 2 hours or more should be discarded.
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📖 Recipe
Slow Cooker Hot Chocolate
Ingredients
- 56 ounces (1587 g) whole milk
- 8 ounces (226 g) heavy cream
- ½ cup (100 g) granulated sugar
- 8 ounces (226 g) semi-sweet baking chocolate, coarsely chopped
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- In a 3 quart slow cooker, add all of your ingredients. Give them a whisk to combine, then cover securely with a lid.
- Cook on low for 2 hours, or until your chocolate is completely melted and warmed to your desired temperature (ideally between 135 and 165 degrees Fahrenheit).
- Whisk every 20 to 30 minutes to incorporate melting chocolate and prevent burning on the bottom.
- Serve warm. Give your hot chocolate a quick stir before serving (chocolate will settle slightly).
Equipment Recommendations
Notes
- Chocolate: Semi-sweet baking chocolate, or baking bars, can be substituted with an equal weight of semi-sweet chocolate chips.
- Cream: Substitute 1 cup of milk with an additional cup of heavy cream for an extra-rich and indulgent hot chocolate.
- Storage: Leftover hot chocolate will keep in a sealed container in the refrigerator for 3 to 4 days. Leftovers can be reheated in the microwave or on the stovetop.
- Stovetop directions: Add your ingredients to a stock pot and warm over medium heat for 20-30 minutes, or until chocolate is melted and hot chocolate has reached your desired temperature. Whisk frequently to incorporate melting chocolate and prevent scorching on the bottom.
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