Crockpot Hot Chocolate Recipe

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Oh friends, let me tell you, this crockpot hot chocolate is a total game changer. It’s thick, rich, chocolatey, and so creamy it practically tastes like a melted candy bar in a mug. I’ve been making this for years when we have folks over during the holidays, and it’s always the first thing gone. The best part? You throw everything in the slow cooker, stir it once or twice, and that’s it. It keeps warm all evening and fills the house with that cozy cocoa smell.

We usually serve this with whipped cream and marshmallows (of course), but when I’m feeling a little festive, I set up a hot chocolate bar with candy cane stirrers, sprinkles, and caramel sauce. The kids go nuts, and the adults aren’t far behind.

Makes about 18 servings
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes

Ingredients

• 6 cups milk (I usually use 2%, but whole milk makes it extra creamy)
• 1 cup heavy cream (aka ½ pint)
• 6 oz sweetened condensed milk (about half a can)
• 1 cup semi-sweet chocolate chips (or a chopped-up chocolate bar if that’s what you’ve got)
• ¼ cup unsweetened cocoa powder (you can add more later if you want it extra chocolatey)
• 1 teaspoon vanilla extract

Optional but yummy:

• Pinch of salt
• Pinch of cinnamon

For topping fun:

• Mini marshmallows
• Whipped cream
• Crushed candy canes
• Caramel sauce
• Chocolate chips
• Sprinkles
• Hot fudge
• Anything your heart desires

How To Make It

1. Toss it all in the crockpot.
   Pour in the milk, cream, chocolate chips, cocoa powder, sweetened condensed milk, and vanilla. Stir it up a little, just to get things started.
2. Let it cook low and slow.
   Set your crockpot to LOW and cook for about 1½ to 2 hours. Stir it a couple times if you remember. It helps the chocolate melt evenly and keeps it from sticking. Add that pinch of salt and cinnamon if you’re feelin’ fancy.
3. Turn it to warm and keep it cozy.
   Once everything’s melted and mixed and smelling like a dream, switch the crockpot to the WARM setting. Give it a good stir, ladle into mugs, and top it off however you like.

Tips from My Kitchen

Don’t cook it on high. Trust me. The milk might scorch and that’s just not the vibe.
Cut the recipe in half if you’re not feeding a crowd.
Double it if you’ve got a house full of teenagers.
Want a different flavor? Try peppermint extract instead of vanilla. Or stir in a spoonful of Nutella.
Too sweet? Just splash in a little more milk or water to tone it down.

Favorite Toppings for a Hot Chocolate Bar

When I’m hosting, I like to set up a little hot cocoa station with these fun add-ons:

• Whipped cream (homemade or the spray can, no judgment here)
• Marshmallows (mini or jumbo)
• Crushed peppermint candies
• Chocolate chips
• Cinnamon sticks or candy cane stirrers
• Sprinkles
• A drizzle of caramel or hot fudge

Let the kids and adults have fun with it. It’s half the experience

Leftovers

Pop any leftover hot chocolate into a pitcher or jar and keep it in the fridge for up to 4 days. Reheat in the microwave (30 seconds at a time, stirring between) or on the stove over low heat.

Nutrition Info (per 1 cup serving)

Calories: 388
Fat: 24g
Saturated Fat: 14g
Carbs: 35g
Fiber: 3g
Sugar: 30g
Protein: 9g
Sodium: 100mg
Cholesterol: 48mg
Calcium: 268mg
Iron: 2mg

Just a heads-up: Nutrition info is a rough estimate, depending on your ingredients

FAQs

This one’s become a winter tradition at our house, and I hope it becomes one at yours too. Let me know if you try it and don’t forget the marshmallows