Recipe Overview
Why you’ll love it: Not only is this the best hot chocolate for a crowd, this rich, creamy crockpot hot chocolate is the best hot chocolate, period!
How long it takes: about 2 hours
Equipment you’ll need: 6 quart crockpot
Servings: 8 cups
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Pin ItBe prepared, because this crockpot hot chocolate is going to be the best hot chocolate you’ve ever had. You will be spoiled for every other type of hot cocoa!
Making hot chocolate in a crockpot isn’t just about serving a crowd or streamlining the process—it also produces better tasting results. By allowing the ingredients to simmer gently over time, the cocoa can fully dissolve and meld with the milk, resulting in a rich, creamy consistency that’s hard to achieve with traditional stovetop methods.
And did I mention the amazing smell of this hot chocolate wafting all throughout your house? So good!
(For more hot chocolate recipes, try my orange hot chocolate, ginger spiced hot chocolate, or this lactose-free hot chocolate recipe. A hot white Russian is a popular adults-only option, too.)
The Best Hot Chocolate
So rich and creamy! This is not a hot chocolate packet. This is the real deal, friends. It’s made with actual melted chocolate and heavy cream, resulting in a luxuriously smooth, rich, and creamy drink.
Easy to make. Simply add all ingredients to the crockpot and let it do the work for you. There’s no need to constantly stir or watch over the pot on the stove to make sure the milk doesn’t burn or boil over.
Perfect for gatherings. One of the biggest reasons to make crockpot hot chocolate is that it’s the best way to make a large batch for a party. This recipe serves eight, so there’s plenty to go around, and since you’ll prep it in advance, that leaves you more time to spend with friends and family. You may want to serve hot chocolate dip, too, a creamy cool dip that’s pretty amazing!
Customizable. Experiment with different types of chocolate, add in your favorite spices or extracts to make this recipe your own, or set out a topping and mix-in bar. (More on that below!)
Ingredient Notes
- Whole milk and heavy cream: These form the base of our crockpot hot chocolate. The heavy cream gives the recipe a mouthfeel similar to drinking melted chocolate but not quite as rich.
- Semi-sweet chocolate chips or chopped chocolate bar: While either option does work, I give the chopped chocolate bar the edge, as it melts more smoothly.
- Cocoa powder: I don’t mean hot cocoa mix. Use unsweetened cocoa powder, like the kind you use in baking.
- Granulated sugar: Feel free to add more or less, according to your preferences. If you plan on adding a lot of sweet mix-ins (marshmallows, peppermint candies, etc.), you may want to add a little less sugar.
- Pure vanilla extract and salt: Vanilla is an excellent flavor enhancer that rounds out this crockpot hot chocolate recipe and believe it or not, salt does the same! Just add a pinch.
How to Make Crockpot Hot Chocolate
Combine ingredients. Whisk the milk, heavy cream, cocoa powder, sugar, vanilla extract, and salt in the slow cooker. Whisk the mixture until the cocoa and sugar are incorporated. This will take a couple of minutes of whisking.
Once the mixture is smooth, stir in the chocolate chips or chopped chocolate bar.
Cook. Cover the crockpot and cook on low for 2 hours, whisking every 30 minutes. Unlike other crockpot recipes where you don’t want to open up the lid before the cooking is done, it’s totally fine for this hot chocolate recipe. It’s necessary to keep the chocolate from settling and burning at the bottom.
Serve. Taste your hot chocolate and decide if it needs more sugar. Some folks prefer their hot chocolate sugary sweet; others prefer to let the chocolate shine through. If you decide to add more sugar, add a tablespoon or so at a time, and stir well until it dissolves, tasting as you go. Turn the slow cooker to the “keep warm” setting while serving your hot chocolate.
Helpful Tips
- Use quality chocolate. The taste of your hot chocolate depends almost entirely on the quality of the chocolate you use. Opt for high-quality cocoa powder, chocolate bars, or chocolate chips for the very best results.
- Don’t forget to stir. Even while you’ve got the slow cooker on the “keep warm” setting, you’ll still want to go back every 30 minutes or so to give it a stir and make sure none of the ingredients are settling.
- Swapping lower fat milks. I recommend going all-in with the whole milk and heavy cream. But! If you’d like to lighten things up, you can use lower fat versions. The caveat here is that lower fat dairy is more likely to curdle, so be careful not to overheat the hot chocolate in the crockpot.
Hot Chocolate Bar
If you’re throwing a holiday party, it can be fun to do a hot chocolate bar with this crockpot hot chocolate. Set out mix-ins and toppings, and everyone can customize their own mug! Try:
- Whipped cream (either homemade or from a can)
- Syrups and sauces, like chocolate syrup and caramel (or this bourbon caramel)
- Marshmallows of all flavors, shapes, and sizes
- Chocolate shavings or additional chocolate chips
- Crushed peppermints or candy canes
- Cayenne (for a Mexican-flavored hot chocolate)
- Extracts like peppermint and raspberry
- Espresso for making mochas
- Colored sugars
- Chopped candy—hard caramels, butterscotch candies, and toffee or Heath bar are especially good.
Refrigerate: Store leftovers in an airtight container or large mason jar for up to 3 days. The best option is if you have a container that will allow you to easily pour the hot chocolate, but also has a tight lid.
Reheat: The key to reheating this crockpot hot chocolate is to do it gently. The best method is on the stovetop in a pan set over low heat. If you have a lot of hot chocolate left over, you can also return it to the crockpot and heat it on low until it’s warm, then switch to keep warm. If you’re just rewarming a mugful, the microwave is okay. Use medium power and stir frequently so it doesn’t overheat.
More Crockpot Recipes
Crockpot Hot Chocolate
Ingredients
- 6 cups whole milk
- 2 cups heavy cream
- ¼ cup unsweetened cocoa powder
- ¼ cup granulated sugar (adjust to taste)
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 1 cup semi-sweet chocolate chips or chopped chocolate bar, about 6 oz. (see note)
- Whipped cream, chocolate syrup, marshmallows, and chocolate shavings for garnish (optional)
Instructions
- In a 6 quart crockpot, whisk together milk, heavy cream, cocoa powder, sugar, vanilla extract, and salt until well-combined. This will take a minute or two of whisking. Stir in chocolate chips or chopped chocolate bar..6 cups whole milk, 2 cups heavy cream, ¼ cup unsweetened cocoa powder, ¼ cup granulated sugar, 1 teaspoon pure vanilla extract, 1 pinch salt, 1 cup semi-sweet chocolate chips or chopped chocolate bar, about 6 oz.
- Cover the crockpot and cook on the low setting for 2 hours, whisking every 30 minutes to ensure the chocolate melts evenly and doesn’t burn.
- Taste and adjust the sweetness by adding more sugar if needed. Stir until the added sugar is fully dissolved.
- After two hours, switch the crockpot to the “keep warm” setting to maintain a warm temperature.
- Ladle the hot chocolate into mugs or cups. Add optional toppings, if desired (whipped cream, chocolate syrup, marshmallows, and/or chocolate shavings). Serve immediately.Whipped cream, chocolate syrup, marshmallows, and chocolate shavings for garnish
Notes
- Chocolate note: Use a 6 oz. bar of dark chocolate, roughly chopped, instead of chocolate chips for the the smoothest hot chocolate. Chocolate chips contain an additive (soy lecithin) which helps them keep their shape.
- Milk choices: You may use different combinations of milk (low-fat milk or half and half instead of heavy cream or a non-dairy alternative). The result will be less decadent but still delicious. Keep in mind that milks that have a lower fat content have a higher tendency to curdle when heated to a high heat, so make sure to not overheat the hot chocolate.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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