Crockpot Hot Chocolate (Rich & Creamy)
Rich, creamy homemade hot chocolate made with cocoa powder, chocolate chips, and sweetened condensed milk. This easy slow cooker recipe is perfect for cold nights and sharing with a crowd.
Ingredients
- ⅓ cup unsweetened cocoa powder
- 1 can 14oz sweetened condensed milk
- 1½ cups heavy cream
- 6 cups 2% milk divided
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 10 ounces semisweet chocolate chips
- Optional toppings: marshmallows whipped cream, crushed peppermint, chocolate shavings, sprinkles, or rolled wafer cookies
Instructions
- Add the cocoa powder and 1 cup of the milk to your slow cooker. Whisk until well combined, breaking up any lumps.
- Add the remaining 5 cups milk, sweetened condensed milk, heavy cream, salt, and vanilla. Stir to combine, then stir in the chocolate chips.
- Cover and cook on LOW for about 3 hours, stirring occasionally along the bottom and sides, until the chocolate chips have melted and the hot chocolate is smooth and hot throughout.
- Give the mixture a final stir or whisk, then switch to WARM for serving. Stir occasionally to keep it smooth.
- Ladle into mugs and add your favorite toppings.
Video
Notes
- Milk: I use 2% milk. Whole or skim milk can also be used; the richness will vary. Nondairy milk has not been tested, and the heavy cream and condensed milk still contain dairy.
- Toppings: Add toppings and flavored mix-ins to individual mugs so everyone can customize their cup.
- Leftovers: Divide into smaller, shallow containers and refrigerate within 2 hours of removing from heat. Cover and use within 3–4 days.
- Reheating: Warm on the stovetop, stirring frequently, or microwave individual portions in short intervals, stirring between each. Reheat to 165°F without boiling. Add a splash of milk if needed and finish with fresh toppings.