Crockpot Hot Chocolate is a wonderfully easy way to make a big batch of rich, creamy hot cocoa that everyone will love. With just a few simple ingredients—milk, cocoa powder, sugar, and a touch of vanilla—you let the slow cooker do all the work while filling your kitchen with that amazing chocolate scent.
I love how this recipe lets me set it and forget it, especially on chilly days when I want a warm drink ready without standing over the stove. It’s great for parties or cozy family nights because it stays warm for hours, so you can keep sipping as you relax. Adding a pinch of cinnamon or a splash of peppermint extract is my little favorite twist to make it extra special.
To serve, I like loading up mugs with fluffy marshmallows or a dollop of whipped cream on top, and maybe even a few chocolate shavings if I’m feeling fancy. It’s such a comforting treat that always brings smiles around the table. Whenever I make this Crockpot Hot Chocolate, it feels like wrapping everyone up in a warm, chocolatey hug.
Key Ingredients & Substitutions
- Whole Milk
- This gives the hot chocolate a creamy, rich texture. If you want a dairy-free version, almond or oat milk works great and adds its own sweet flavor.
- Semi
- Sweet Chocolate Chips: I like using chocolate chips because they melt smoothly and evenly. You can also chop a good-quality chocolate bar for a richer taste.
- Cocoa Powder
- Unsweetened cocoa brings depth to the drink without extra sugar. Using Dutch-processed cocoa will make the chocolate flavor smoother and less acidic.
- Sugar
- Granulated sugar sweetens the drink just right. You can swap it for maple syrup or honey for a natural sweetness, adjusting the amount to taste.
- Vanilla Extract
- This little touch rounds out the flavors nicely. Pure vanilla extract works best, but vanilla bean paste is also a tasty upgrade.
How Do You Make a Smooth, Rich Hot Chocolate in the Crockpot?
Getting the chocolate to melt smoothly and blend well with milk is key for great texture and flavor. Here’s how I do it:
- Pour the milk in first to prevent the chocolate from sticking to the bottom.
- Add the cocoa powder and sugar before the chocolate chips so they dissolve evenly.
- Cook on low to gently melt everything—high heat can cause milk to scorch or separate.
- Stir halfway through to help all the ingredients blend and avoid clumps.
- Finish by stirring in vanilla off heat to preserve its aroma.
Following these steps helps prevent bitterness and keeps your hot cocoa smooth and creamy. Enjoy topping with marshmallows or whipped cream for extra fun!
Equipment You’ll Need
- Slow cooker (crockpot) – keeps the hot chocolate warm and stirs itself, so you can relax.
- Wooden spoon or heat-safe silicone spatula – helps you stir gently without scratching the crockpot.
- Measuring cups and spoons – to get your milk, cocoa, and sugar just right.
- Ladle – makes it easy to pour the hot chocolate into mugs without spilling.
- Heatproof mugs – sturdy enough for hot drinks and nice to hold in cold weather.
Flavor Variations & Add-Ins
- Add a cinnamon stick to the crockpot while cooking for a warm, spicy touch perfect for fall evenings.
- Stir in peppermint extract after cooking for a refreshing mint flavor great around the holidays.
- Mix in a shot of espresso or instant coffee to turn it into a mocha with a rich coffee kick.
- Top with flavored whipped cream, like salted caramel or chocolate, to add a fun twist when serving.
Crockpot Hot Chocolate
Ingredients You’ll Need:
- 6 cups whole milk (can substitute with almond or oat milk)
- 1 (12 oz) bag semi-sweet chocolate chips or chopped chocolate
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Mini marshmallows, for topping
- Whipped cream, for topping
- Chocolate shavings or curls, for garnish
How Much Time Will You Need?
This delicious hot chocolate takes about 10 minutes of prep time. Then, you’ll let it cook in your crockpot on low for 2 hours to melt and blend all the flavors perfectly. After that, it’s ready to serve with your favorite toppings!
Step-by-Step Instructions:
1. Combine Ingredients in Crockpot:
Pour the milk into your crockpot. Add the chocolate chips or chopped chocolate, cocoa powder, sugar, and salt. Stir everything gently to mix it well.
2. Cook and Stir:
Cover the crockpot and cook on low for 2 hours. Remember to stir once halfway through so the chocolate melts evenly and it doesn’t stick to the bottom.
3. Add Vanilla and Serve:
After 2 hours, stir in the vanilla extract. Ladle the hot chocolate into mugs. Top with whipped cream, mini marshmallows, and chocolate shavings for extra yum. Serve warm and enjoy!
Can I Use Non-Dairy Milk for This Recipe?
Yes, almond, oat, or any other plant-based milk works well. Just keep in mind that the flavor and creaminess might change slightly compared to whole milk.
How Do I Store Leftover Hot Chocolate?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it smooth.
Can I Make This Hot Chocolate Ahead of Time?
Absolutely! Prepare it a day in advance and keep it warm in the crockpot on the “keep warm” setting, or reheat gently before serving.
What Are Some Fun Flavor Add-Ins?
Try stirring in peppermint extract, a cinnamon stick, or a shot of espresso to give your hot chocolate a tasty twist.