Crockpot Hot Chocolate Recipe (Slow Cooker)

This crockpot hot chocolate is a rich, creamy drink made with heavy cream, whole milk, sweetened condensed milk, cocoa powder and melted semi-sweet chocolate chips. You whisk everything together in the slow cooker, let it heat on low, and then keep it on warm so guests can ladle their own mugs. It makes a big batch with very little work, which suits a holiday party, a movie night or a cold afternoon at home.

Why You’ll Like This Crockpot Hot Chocolate

Making hot chocolate on the stove means standing over a pot and stirring. The slow cooker does the waiting for you, and it holds the drink at serving temperature for hours. The mix of cocoa powder and real chocolate chips gives it a deep chocolate flavor, and the cream and condensed milk make it thick enough to feel like a treat.

• Hands-off: after a quick whisk and a few stirs, the slow cooker handles the rest.
• Serves a crowd: the recipe makes about 10 mugs of 1 cup each.
• Stays warm: the warm setting keeps it ready for seconds without scorching on the stove.
• Easy to customize: set out toppings and let everyone build their own mug.

Ingredients for Crockpot Hot Chocolate

• 3 1/2 cups heavy cream
• 1/4 cup unsweetened Dutch-processed cocoa powder
• 4 cups whole milk
• 14 oz sweetened condensed milk (1 can)
• 2 tsp vanilla extract
• 2 cups semi-sweet chocolate chips
• Mini marshmallows, for serving (optional)

You will need a 4 to 6 quart slow cooker, a whisk, a ladle and heatproof mugs.

Ingredient Notes

The heavy cream: This is what makes the drink rich and silky. It is the largest ingredient by volume, so use fresh cream and give the carton a shake before you measure.

The cocoa powder: Dutch-processed cocoa has a smoother, mellower flavor than natural cocoa and dissolves well in warm liquid. Natural cocoa will work, but the taste will be a little sharper and the color a bit lighter.

The milk: Whole milk keeps the texture creamy. Lower-fat milk makes a thinner drink, so expect a noticeable difference.

The condensed milk: It sweetens the drink and adds body. Because it is already sweet, there is no need for extra sugar.

The chocolate chips: Semi-sweet chips melt into the liquid and give a real chocolate depth. Chopped baking chocolate bars melt a little more smoothly if you prefer them.

The vanilla: A small amount rounds out the chocolate. Use pure vanilla extract if you can.

How to Make Crockpot Hot Chocolate

Step by Step

1. Start with the cream and cocoa. Pour the heavy cream into the slow cooker and sift the cocoa powder over the top. Whisk until the cocoa is fully mixed in and no dry lumps remain.



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2. Add the rest of the liquids. Pour in the whole milk, sweetened condensed milk and vanilla extract. Whisk again until the mixture is smooth and the condensed milk is blended in.
3. Add the chocolate chips. Sprinkle the chips over the surface. You do not need to stir them in yet; they will melt as the liquid heats.
4. Cook on low. Put the lid on and cook on low for about 2 hours, until the drink is steaming hot and the chips have melted.
5. Stir every so often. Whisk the hot chocolate every 30 minutes or so. This keeps the chocolate from settling on the bottom and prevents a skin from forming on top.
6. Switch to warm. When it is hot and smooth, turn the slow cooker to warm. Give it a final whisk before serving.
7. Serve. Ladle into mugs and top with mini marshmallows if you like.

Tips for the Best Crockpot Hot Chocolate

Whisk the Cocoa into the Cream First

Cocoa powder clumps if you add it to a large amount of cold liquid. Mixing it into the cream first, a little at a time, gives you a smooth base.

Stay on Low

Milk and cream can scorch or separate when they get too hot. The low setting is gentler, and the warm setting is best for holding the drink once it is ready.

Stir Before Each Serving

Even a well-mixed pot will settle a little as it sits. A quick whisk before you ladle brings the chocolate back through the whole batch.

Check the Sweetness at the End

Taste once the chips have melted. If you like a darker, less sweet drink, add a tablespoon of cocoa powder whisked with a splash of hot liquid. If you want it sweeter, stir in a little more condensed milk.

Watch the Skin

If a skin forms on top, whisk it back in or lift it off with a spoon. Stirring now and then makes this much less likely.

Use a Liner if You Have One

Slow cooker liners make cleanup easier, since melted chocolate can stick to the sides of the pot. Soak the insert in warm water if anything hardens.

Variations

• Peppermint: stir in 1/2 teaspoon of peppermint extract at the end, and top mugs with crushed candy canes.
• Salted caramel: drizzle caramel sauce into each mug and add a pinch of flaky salt.
• Mocha: whisk in 1 to 2 teaspoons of instant coffee granules with the cocoa.
• Spiced: add a cinnamon stick to the pot while it heats, and remove it before serving. A pinch of nutmeg works too.
• White chocolate: swap the semi-sweet chips for white chocolate chips and reduce the cocoa to 2 tablespoons for a lighter, sweeter drink.
• Adults-only: set out a bottle of coffee liqueur, peppermint schnapps or Irish cream next to the pot so guests can add a splash to their own mug.
• Toppings bar: offer whipped cream, chocolate shavings, sprinkles, crushed cookies and marshmallows.

Storage and Make-Ahead

Keeping it warm: The hot chocolate can stay on the warm setting for a few hours during a party. Stir it each time you serve, and turn off the slow cooker when the party ends.

Refrigerating: Let leftovers cool, then pour them into a covered container or jar and refrigerate for up to 3 days. The drink will thicken as it chills, so whisk it well before reheating.

Reheating: Warm a mug at a time in the microwave in 30-second bursts, stirring in between, or heat a larger amount in a saucepan over low heat. Add a splash of milk if it seems too thick.

Freezing: You can freeze it in a freezer-safe container for up to 2 months. Thaw it in the refrigerator overnight and whisk it over low heat, since it may separate slightly.

Make-ahead: Measure the cocoa powder and chocolate chips into separate bowls and refrigerate the dairy. At party time, everything goes straight into the pot.

Frequently Asked Questions

How long does crockpot hot chocolate take to make?

About 2 hours on low, plus a few minutes of prep. Whisk it every 30 minutes or so while it heats. Once it is steaming hot and smooth, switch to warm until you are ready to serve.

Can I cook it on high to save time?

You can, but it is riskier. High heat can scorch the dairy on the bottom and sides of the pot. If you are short on time, use high for the first 45 minutes to an hour, stirring often, and then drop to low.

How many servings does this make?

The recipe makes about 10 cups. If your mugs are on the large side, it is closer to 8 servings. For a smaller group, cut everything in half and use a smaller slow cooker.

Can I use something other than heavy cream and whole milk?

Half-and-half can replace some of the cream for a lighter drink, though it will be less rich. For a dairy-free version, use full-fat canned coconut milk and a plant-based milk, along with dairy-free chips and sweetened condensed coconut milk. The flavor and texture will change a bit.