Slow Cooker Hot Chocolate

Slow Cooker Hot Chocolate is a decadent, creamy, warming drink made with heavy cream, cocoa powder, vanilla, and chocolate chips. Perfect to serve a crowd!

Nothing will get you warmed up or put you in the holiday spirit quicker than a delicious hot drink. Hot Cocoa and Apple Cider are the ultimate Holiday Recipes that simply have to be enjoyed in the colder months, and this slow cooker version makes it so easy!

Slow Cooker Hot Chocolate in mug with chocolate drizzle

SLOW COOKER HOT CHOCOLATE

Crockpot Hot Chocolate is a rich, creamy treat made extra delicious with real chocolate, milk, some heavy cream to thicken it up, and a hint of vanilla. It’s sure to become your favorite Hot Chocolate recipe and is the perfect base for adding your favorite Hot Chocolate toppings on.

This Crockpot Hot Chocolate is the perfect drink to serve at Christmas parties. A fun way to do this is by putting together a hot chocolate bar. You can put the crockpot on its warm setting to keep the creamy Slow Cooker Hot Chocolate at a nice temperature, then put out your favorite toppings and mix-ins next to the crockpot. Some great ones to have are mini marshmallows, peppermint marshmallows, Whipped Cream, cinnamon sticks, sprinkles, candy canes, chocolate flakes, and Caramel Sauce.

Slow Cooker Hot Chocolate collage of prep steps

It’s a great time to get creative and put out as many sweet add-ons and flavor ideas as you can think of. Kids will love being able to build their own sugary treat, and adults won’t be able to resist the smell of delicious Hot Chocolate either!

MORE CLASSIC WINTER TREATS

TIPS FOR MAKING SLOW COOKER HOT CHOCOLATE

  • Chocolate mixture: Add the 6 cups milk, 1 cup heavy cream, and 2 tablespoon cocoa powder to a 6 quart crock pot and whisk in cocoa until smooth. Pour in the 2 cups chocolate chips and ⅛ teaspoon salt, then stir again.
  • Cook: Set the slow cooker to low and cook the Creamy Crock Pot Hot Chocolate for 1-2 hours. After cooking, stir until melted chocolate chips combine into the Hot Cocoa mixture.
  • Serve: Whisk in the 2 teaspoons vanilla extract, and pour chocolate into mugs to serve warm. If you’re serving it at a party, leave the slow cooker covered and on warm. Stir the mixture each time before you serve it.

Slow Cooker Hot Chocolate in mug with whipped cream

VARIATIONS ON SLOW COOKER HOT CHOCOLATE

  • Type of milk: You can use alternative milks in the Hot Chocolate recipe like almond milk, oat milk, or soy milk. If you need the recipe entirely dairy-free, use a replacement for the heavy cream and the semi-sweet chocolate chips that are also dairy-free.
  • Chocolate Chips: You can replace semi-sweet chocolate chips with milk chocolate chips or dark chocolate chips. Dark chocolate will make slightly less sweet chocolate than milk chocolate. You could even use white chocolate if you want to completely change the taste of the creamy Slow Cooker Hot Cocoa.
  • Caramel Hot Chocolate: There are so many flavor ideas you can try in this Hot Chocolate, like Caramel Hot Chocolate. To make Salted Caramel Hot Chocolate, mix in a cup Caramel Sauce with fine sea salt. You can also add extra flakes of sea salt on top just before serving for a little added flavor and a sparkling look.
  • Peppermint Hot Chocolate: To make Peppermint Hot Chocolate you can mix in a teaspoon pure peppermint extract to replace the teaspoon vanilla extract. Then top it off with peppermint marshmallows or crushed candy canes.
  • Mexican Hot Chocolate: Add some smoky spice to the recipe with Mexican Hot Chocolate. Mix in 4 teaspoons ground cinnamon, ½ tablespoon Mexican vanilla, 1 teaspoon ground nutmeg, and a pinch of chili pepper powder. For the chili pepper powder, you can use cayenne pepper or chipotle chili pepper. It’s a nice spiced take on classic Hot Cocoa.
  • Cinnamon Hot Chocolate: For simple cinnamon flavor just put a couple of cinnamon sticks in the mixture after it’s cooked. You can also garnish with cinnamon sticks in each individual mug.
  • Boozy Version: For a chocolatey adult drink mix in your favorite flavored liqueurs. ½ cup schnapps, hazelnut liqueur, Bailey’s Irish Cream, or chocolate liqueur would all taste amazing.

HOLIDAY COOKIES TO SERVE WITH HOT CHOCOLATE

HOW TO STORE SLOW COOKER HOT CHOCOLATE

  • Serve: If you have any Hot Chocolate leftovers, you shouldn’t leave it out without the crockpot on for more than 2 hours.
  • Store: You can cover and store Creamy Crock Pot Hot Chocolate in the fridge for 4 days. Just reheat it in the crockpot, on the stovetop, or in the microwave.
  • Freeze: You can even freeze Crock Pot Hot Chocolate for up to 3 months. It will lose some flavor when you reheat it, so mix in some extra chocolate to avoid that.

Slow Cooker Hot Chocolate in mug with whipped cream

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Slow Cooker Hot Chocolate

Slow Cooker Hot Chocolate is a decadent, creamy, warming drink made with heavy cream, cocoa powder, vanilla, and chocolate chips. Perfect to serve a crowd!
Yield 12 Servings
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Drink
Cuisine American
Author Sabrina Snyder

Ingredients
 

Instructions

  • To your slow cooker add the milk, heavy cream, and cocoa powder, whisk very well until smooth.
  • Add in the chocolate chips and salt and stir.
  • Cook on low for 1-2 hours.
  • Whisk well until chocolate chips are fully melted.
  • Add vanilla extract, whisk well, and serve immediately.
  • Keep on warm, covered, if serving during the party, and stir before serving each time.

Nutrition

Calories: 320kcal | Carbohydrates: 23g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 87mg | Potassium: 360mg | Fiber: 3g | Sugar: 17g | Vitamin A: 504IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 2mg
Keyword: Slow Cooker Hot Chocolate

Slow Cooker Hot Chocolate collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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