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This CrockPot Hot Chocolate is thick, creamy and loaded with real chocolate and it only needs one hour in the slow cooker. Whole milk, heavy cream and sweetened condensed milk make it extra silky, while chopped semisweet chocolate and milk chocolate give every mug rich chocolate flavor. It’s easy enough for a snow day but special enough for Christmas parties, holiday gatherings and a DIY hot chocolate bar.
Table of Contents
- Kellie’s Note Hug in a Mug
- Why You’ll Love This CrockPot Hot Chocolate
- Ingredients for CrockPot Hot Chocolate
- How to Make the Hot Chocolate in the Crockpot
- Kellie’s Tips for the Best CrockPot Hot Chocolate
- What’s the Best Chocolate for CrockPot Hot Chocolate?
- Easy Hot Chocolate Variations
- How to Make a Hot Chocolate Bar
- Storage and Reheating
- More Hot Chocolate Recipes
- CrockPot Hot Chocolate Recipe
Kellie’s Note
Hug in a Mug
This really might be the BEST hot chocolate. I know I have quite a few hot chocolate recipes that I’m obsessed with, but none of them are quite as easy to make as this one! It features real chocolate chips and chopped chocolate, so you get that rich chocolate flavor you expect in homemade hot chocolate.
The Crockpot essentially does all of the work for you! After you measure and pour your ingredients, you just have to set a timer for 1 hour and practice your patience while your kitchen fills with a rich chocolatey aroma.
When I say this stuff is smooth, I really mean it. Heavy cream, whole milk and sweetened condensed milk all come together to make every sip so very luscious and rich! It’s just sweet enough to enhance the chocolate without making it overly sweet and the consistency velvety and thick while still being easy to sip. Top your mug off with some mini marshmallows and enjoy every last drop of this pretty perfect hot chocolate!
Why You’ll Love This CrockPot Hot Chocolate
- Ready in about an hour. The slow cooker does the work without an all-day cook time.
- Made with real chocolate. Chopped semisweet chocolate and milk chocolate create a rich, smooth chocolate flavor.
- Extra creamy. Whole milk, heavy cream and sweetened condensed milk make it silky and decadent.
- Great for a crowd. Keep it warm in the CrockPot and let everyone help themselves.
- Perfect for entertaining. Add a few toppings and you’ve got an instant hot chocolate bar.
Ingredients for CrockPot Hot Chocolate
- Whole milk: The creamy base of the recipe. Whole milk gives you the richest result.
- Heavy cream: Makes the hot chocolate extra smooth and velvety.
- Semisweet chocolate: I use chopped chocolate for deep, rich chocolate flavor.
- Milk chocolate chips: Add a little extra sweetness and balance the semisweet chocolate.
- Sweetened condensed milk: Adds sweetness and gives the hot chocolate more body.
- Vanilla: Enhances the chocolate flavor.
- Kosher salt: A little salt helps balance all that sweetness.
- Marshmallows: Optional for the CrockPot, mandatory in my mug.
Ingredient Substitutions
Want a darker, less-sweet hot chocolate? Swap some or all of the milk chocolate for dark chocolate. You can also use all milk chocolate for a sweeter version.
For a slightly lighter hot chocolate, you can replace some of the heavy cream with additional milk, although the finished drink won’t be quite as rich.
Plant-based milks can work, but because this recipe relies heavily on dairy for its creamy texture, the flavor and consistency will be different.
How to Make the Hot Chocolate in the Crockpot
Everyone in your house is going to gather around the kitchen asking “what’s that smell” and “what are you making?” You’ve been warned!
- Combine. Add the milk, heavy cream, chopped chocolate, chocolate chips, sweetened condensed milk, vanilla and salt to the CrockPot. Stir to combine.
- Cook. Cover and cook on LOW for about 1 hour, stirring occasionally.
- Check it. The hot chocolate is ready when all the chocolate has melted and the mixture is completely smooth with no lumps.
- Serve. Give it a good whisk, add marshmallows if you like and ladle into mugs.
Kellie’s Tips for the Best CrockPot Hot Chocolate
- Keep it on LOW. Higher heat can cause the chocolate or dairy to scorch around the edges.
- Stir occasionally. This helps the chocolate melt evenly and keeps it from settling on the bottom.
- Chop the chocolate evenly. Smaller, similar-size pieces melt faster and more evenly.
- Whisk before serving. A quick whisk brings everything back together into a silky, smooth drink.
- Switch to WARM once it’s ready. There’s no reason to continue cooking it once the chocolate is completely melted.
What’s the Best Chocolate for CrockPot Hot Chocolate?
I like using a combination of semisweet chocolate and milk chocolate because you get deep chocolate flavor without making the hot chocolate bitter or overly sweet.
For a darker, less-sweet version, replace the milk chocolate with dark chocolate. If you’re serving kids, or just like a sweeter mug, use more milk chocolate.
Whatever chocolate you choose, make sure it melts completely before serving so your hot chocolate is silky smooth.
We love this programmable slow cooker with auto warm setting by CrockPot! It’s a great way to make dinners easy and keep them warm until you’re ready to eat. We pull this one out at least once a week and the price can’t be beat!
Easy Hot Chocolate Variations
- Peppermint: Add a small splash of peppermint extract or serve with candy canes.
- Mocha: Stir a little espresso powder into the hot chocolate or add a shot of espresso to each mug.
- Peanut Butter: Stir in a few spoonfuls of creamy peanut butter.
- Salted Caramel: Drizzle caramel sauce into each mug and finish with a pinch of flaky salt.
- Dark Chocolate: Use dark chocolate for a richer, less-sweet drink.
How to Make a Hot Chocolate Bar
This CrockPot Hot Chocolate is one of my favorite drinks for holiday parties because everyone can serve themselves. Once the hot chocolate is smooth and hot, switch the slow cooker to WARM, set out mugs and a ladle, then let everyone add their own toppings.
A few favorites:
- Mini marshmallows
- Whipped cream
- Crushed candy canes
- Chocolate shavings
- Caramel sauce
- Mini chocolate chips
- Holiday sprinkles
- Cinnamon sticks
Storage and Reheating
- Store: Let leftover hot chocolate cool, then transfer it to an airtight container and refrigerate for up to 3–4 days.
- Reheat: Warm individual servings in the microwave in short intervals, stirring between each one. For a larger batch, reheat gently on the stovetop or return it to the slow cooker on LOW.
- The hot chocolate will thicken a little in the refrigerator. Stir in a splash of milk while reheating if you’d like to thin it.
- Freezing: Because this recipe contains milk, heavy cream and sweetened condensed milk, I prefer enjoying it fresh or refrigerated rather than freezing it. Freezing and thawing dairy can change the smooth consistency.
More Hot Chocolate Recipes
- Polar Express Hot Chocolate
- Mexican Hot Chocolate
- Hot Chocolate Bomb
- Hot Chocolate Charcuterie Board
- Homemade Hot Cocoa Mix Recipe
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CrockPot Hot Chocolate Recipe
Equipment
- 1 6 quart crockpot
- measuring cup
- measuring spoon
Ingredients
- 6 cups whole milk
- 2 cups heavy cream
- 2 cups chopped semisweet chocolate
- 1/2 cup milk chocolate chips
- 14 ounce sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 cups marshmallows, optional
Instructions
- Combine the milk, heavy cream, chocolate, chocolate chips, sweetened condensed milk, vanilla and kosher salt in a slow cooker.
- Cover and cook on low, stirring occasionally, for 1 hour or until the chocolate is melted and the hot chocolate is smooth.
- Add the marshmallows, if using, and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
