Crockpot Hot Chocolate
Posted Nov 26, 2022
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The best crockpot hot chocolate – it’s smooth, creamy rich & irresistibly chocolatey. This large batch of slow cooker hot chocolate is the perfect to serve at holiday parties!
I host our homeschool Christmas party every year with over 50 people. So, I created this crockpot hot chocolate recipe as the ultimate hot cocoa to serve at a large gathering!
This slow cooker hot chocolate is so much more delicious than any powered mix. Made with two forms of chocolate, whole milk and heavy cream – it’s rich & creamy and irresistibly chocolatey. Pure chocolate decadence in drink form.
In this crockpot hot chocolate recipe, the ingredients are cooked on high for about 1 hour. Once the chocolate is melted and sugar dissolved, the mixture is kept warm in the slow cooker. This way, guests can enjoy the warm slow cooker hot chocolate throughout the party.
Crockpot hot chocolate: Ingredients & substitutions
- Whole milk. Technically 2% milk would work in this recipe. However, for the creamiest hot chocolate I recommend using whole.
- Heavy cream. Half and half is an acceptable substitute for heavy cream.
- Granulated sugar. white sugar, organic cane sugar and honey all work well to sweeten the recipe.
- Semisweet chocolate. I use chocolate chips to make this recipe easy to make. You can chop your favorite chocolate bars, just be sure to use 10 oz. Any chocolate variety works well – milk, semisweet, dark, or even white chocolate!
- Vanilla extract. vanilla bean paste or the seeds from one vanilla bean are good substitutes.
How to Make Crockpot hot Chocolate
I love this slow cooker hot chocolate recipe because it’s easy to make and is the best to serve to party guests. We’ll walk through the process step-by-step, and don’t forget to watch the video.
Begin by adding the ingredients in the order listed to the container of a 5-quart slow cooker. Whisk to combine.
I suggest whisking the cocoa powder into the liquid before adding the chocolate chips.
Next, cook the mixture on high, whisking occasionally (every 15-20 minutes or so) until the sugar is dissolved and the chocolate chips are melted (about 1 hour).
Once the hot chocolate is warm and smooth, turn the crockpot to low or warm until it’s time to serve.
Alternately, you can warm it on low for longer, still whisking occasionally. I like to melt the ingredients quickly, which is why I choose to cook it on high then switch to warm.
Serve
I use a stainless steel ladle to serve the crockpot hot chocolate. If you’re hosting a large gathering, set out mugs or heat-proof cups and put the ladle on a spoon rest next to the crockpot. Then guests can serve themselves hot chocolate whenever they want to enjoy it!
I like to leave bowls of toppings next to the crockpot for guests to enjoy. I recommend homemade whipped cream and mini marshmallows!
Store
Store leftovers in a glass jar with a lid in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop. Sometimes I even use leftovers to put in my coffee in the morning!
Recipe FAQs
Yes, absolutely, this recipe is easily doubled. Just be sure to use a crockpot with a large enough capacity (a single batch fills one, 5-quart crockpot), or use two crockpots.
This crockpot hot chocolate is the perfect recipe to make because the slow cooker keeps the beverage warm without burning it!
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Crockpot Hot Chocolate Recipe
Ingredients
- 8 cups whole milk (half gallon)
- 2 cups heavy whipping cream one pint
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 10 oz semisweet chocolate chips (1 ½ cups)
- 1 tablespoon pure vanilla extract
- Pinch sea salt
- Homemade Whipped Cream (for serving)
Instructions
- Add the ingredients in the order listed to the container of a 5-quart slow cooker and whisk to combine.
- Cook the mixture on high, whisking occasionally (every 15-20 minutes or so) until the sugar is dissolved and the chocolate chips are melted (about 1 hour).
- Once the hot chocolate is warm and smooth, turn the crockpot to low or warm until you are ready to serve.
Video
Notes
Ingredient Substitutions
- Whole milk. Technically 2% milk would work in this recipe. However, for the creamiest hot chocolate I recommend using whole.
- Heavy cream. Half and half is an acceptable substitute for heavy cream.
- Granulated sugar. white sugar, organic cane sugar and honey all work well to sweeten the recipe.
- Semisweet chocolate. I use chocolate chips to make this recipe easy to make. You can chop your favorite chocolate bars, just be sure to use 10 oz. Any chocolate variety works well – milk, semisweet, dark, or even white chocolate!
- Vanilla extract. vanilla bean paste or the seeds from one vanilla bean can be used in place of vanilla extract.
Store
If you have leftovers, store them in a glass jar with a lid in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop. Sometimes I even use leftovers to put in my coffee in the morning!Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this for my family’s Christmas party and it was a hit! So smooth and delicious and it reheated wonderfully throughout the rest of the week.
Thank you so much, Ann!
This hot chocolate is rich and creamy and SO flavourful. We loved it!!! The crockpot makes it easy peasy – making it again today for a Christmas party!
I’m so glad you love it Courtney! I hope you have a fun party!