Slow Cooker Hot Cocoa
This rich and creamy Slow Cooker Hot Cocoa is made with just five simple ingredients! Whole milk, heavy cream, chocolate chips, sweetened condensed milk, and vanilla come together for the ultimate homemade crockpot hot chocolate. Perfect for holiday parties, cozy movie nights, and serving a crowd!
Servings 12
Ingredients
- 6 cups whole milk
- 2 cups heavy whipping cream
- 2 cups semi-sweet chocolate chips
- 1 14-ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
Instructions
- Pour the whole milk and heavy whipping cream into a 5- to 6-quart slow cooker.
- Add the semi-sweet chocolate chips, sweetened condensed milk, and vanilla extract. Stir to combine.
- Cover and cook on LOW for approximately 2 hours, stirring every 20–30 minutes until the chocolate chips are completely melted and the hot cocoa is smooth and heated through.
- Once the hot chocolate is ready, switch the slow cooker to WARM and give everything one final stir.
- Ladle into mugs and serve with marshmallows, whipped cream, chocolate shavings, or your favorite toppings.
Video
Notes
- Use whole milk and heavy cream: This combination creates an extra-rich, smooth, and creamy hot chocolate. For a lighter version, substitute half-and-half for the heavy cream.
- Choose quality chocolate: Semi-sweet chocolate chips provide the perfect balance of rich chocolate flavor and sweetness. Milk chocolate chips can also be used for a sweeter version.
- Stir occasionally: Chocolate chips can settle at the bottom of the slow cooker as they melt. Stir every 20–30 minutes to prevent scorching and ensure a smooth consistency.
- Adjust the sweetness: For a less-sweet hot chocolate, use dark chocolate chips or add a little extra milk.
- Don't overcook: Cook on LOW until the chocolate is completely melted and the mixture is hot. Avoid cooking on HIGH, which can cause the milk and chocolate to scorch.
- Keep warm for serving: Switch the slow cooker to WARM once the hot chocolate is ready. Stir occasionally and ensure the temperature stays at 140°F or above.
- Make a hot chocolate bar: Set out mini marshmallows, whipped cream, crushed candy canes, chocolate shavings, caramel sauce, and sprinkles so everyone can customize their mug.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop or in the microwave, stirring until smooth.
- Make ahead: Measure the ingredients in advance and store the dairy in the refrigerator until you're ready to prepare the hot chocolate.