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!
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, giving your hot chocolate a quick stir before serving (chocolate will settle slightly).
Semi-sweet baking chocolate, or baking bars, can be substituted with an equal weight of semi-sweet chocolate chips.
Substitute 1 cup of milk with an additional cup of heavy cream for an extra-rich and indulgent hot chocolate.
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.