Slow Cooker Hot Chocolate Recipe

Introduction

There’s nothing quite like a warm cup of rich, creamy hot chocolate on a chilly day. This slow cooker hot chocolate recipe is effortless and perfect for serving a crowd, delivering smooth, chocolatey comfort with minimal hands-on time.

Ingredients

• 7 cups whole milk (divided, 2% milk is also fine)
• 1/4 cup + 2 tablespoons cocoa powder
• 1 cup heavy cream (half-and-half or whole milk can be substituted)
• 1 can sweetened condensed milk (14 ounces)
• 2 cups semi-sweet chocolate chips (Ghirardelli recommended)
• 1 tablespoon vanilla extract
• Whipped cream or marshmallows (for serving)

Instructions

1. Step 1: Heat 2 cups of milk on the stovetop or in the microwave until hot. Pour it into the slow cooker, then add the cocoa powder. Whisk thoroughly until the cocoa powder is completely dissolved.
2. Step 2: Add the remaining 5 cups of milk, heavy cream, sweetened condensed milk, chocolate chips, and vanilla extract to the slow cooker. Stir well to combine.
3. Step 3: Cover and cook on low for 2 hours. Stir every 30 to 40 minutes to ensure the chocolate chips melt evenly and blend smoothly into the mixture. This prevents clumps of chocolate from forming on the bottom.
4. Step 4: Once all the chocolate chips have melted and the hot chocolate is hot, it’s ready to serve. Top with whipped cream or marshmallows if desired.

Tips & Variations

• For a dairy-free version, substitute milk and cream with almond, oat, or coconut milk.
• Add a pinch of cinnamon or a splash of peppermint extract for a festive twist.
• Use dark chocolate chips instead of semi-sweet for a richer flavor.
• If you prefer less sweetness, reduce the sweetened condensed milk slightly.

Storage

Store leftover hot chocolate in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally until hot and smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this hot chocolate without a slow cooker?

Yes, you can prepare it on the stovetop by combining all ingredients in a large pot and heating slowly over low to medium heat, stirring frequently until the chocolate melts and the mixture is hot.

Can I use powdered milk instead of fresh milk?

Fresh milk is recommended for the best creamy texture, but you can use reconstituted powdered milk if necessary, although the flavor and richness may be slightly different.

Slow Cooker Hot Chocolate Recipe

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★★★★★

4.7 from 122 reviews

• Author: Naomi
• Total Time: 2 hours 10 minutes
• Yield: 12 servings 1x

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Description

This slow cooker hot chocolate recipe is a rich and creamy treat perfect for cozy gatherings. Made with a blend of whole milk, heavy cream, sweetened condensed milk, cocoa powder, and semi-sweet chocolate chips, it delivers smooth, velvety chocolate flavor with minimal effort. The slow cooking process ensures the chocolate melts perfectly, creating a luscious texture that’s ideal for serving with whipped cream or marshmallows.

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Ingredients

Scale 1x2x3x

Milk and Cream

• 7 cups whole milk (divided, 2% milk can also be used)
• 1 cup heavy cream (half-and-half or whole milk can be substituted)

Chocolate and Flavorings

• 1/4 cup + 2 tablespoons cocoa powder
• 1 can (14 ounces) sweetened condensed milk
• 2 cups semi-sweet chocolate chips (preferably Ghirardelli)
• 1 tablespoon vanilla extract

Toppings (Optional)

• Whipped cream
• Marshmallows

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Instructions

1. Dissolve Cocoa Powder: Heat 2 cups of milk on the stovetop or in the microwave until hot but not boiling. Pour the hot milk into the slow cooker and add the cocoa powder. Whisk thoroughly until the cocoa powder is completely dissolved, ensuring a smooth base for the hot chocolate.
2. Mix Ingredients: Add the remaining 5 cups of milk, heavy cream, sweetened condensed milk, semi-sweet chocolate chips, and vanilla extract to the slow cooker. Stir well to combine all ingredients evenly.
3. Cook: Cover the slow cooker and set it to cook on low heat for 2 hours. Stir the mixture every 30 to 40 minutes to help the chocolate chips melt evenly and prevent them from clumping at the bottom. This step is crucial for a uniformly smooth texture.
4. Serve: Once all the chocolate chips have fully melted and the mixture is hot, the hot chocolate is ready to serve. Ladle into mugs and top with whipped cream or marshmallows as desired. Leftovers can be refrigerated and reheated on the stove or in the microwave.

Notes

• Regular stirring during cooking ensures the chocolate melts evenly and blends smoothly, preventing clumps.
• Using a slow cooker allows for a hands-off, gentle cooking process that enhances the creamy texture.
• You can substitute 2% milk for whole milk and half-and-half for heavy cream if you want a slightly lighter version.
• This recipe makes about 12 servings, perfect for a party or family gathering.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.

• Prep Time: 10 minutes
• Cook Time: 2 hours
• Category: Beverage
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker hot chocolate, creamy hot chocolate, easy hot chocolate recipe, winter drinks, chocolate beverage, slow cooker recipes