Description
This creamy and indulgent Crockpot Hot Chocolate recipe is perfect for cozy winter days or festive gatherings. Made with a rich blend of whole milk, heavy cream, sweetened condensed milk, and semi-sweet chocolate chips, it’s slow-cooked to perfection for a smooth and velvety texture. Easily customizable with optional marshmallows or whipped cream, this hot chocolate is a delightful treat that serves 8 to 8.8 people.
Ingredients
Scale
Liquid Ingredients
- 6 cups whole milk
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
Chocolate & Flavorings
- 2 cups semi-sweet chocolate chips
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Optional Toppings
- Mini marshmallows
- Whipped cream
Instructions
- Combine Dairy Bases: Pour the whole milk, heavy cream, and sweetened condensed milk into a crockpot. Stir gently to combine the liquids thoroughly.
- Add Chocolate and Cocoa: Add the semi-sweet chocolate chips, unsweetened cocoa powder, and salt to the mixture in the crockpot. Stir again to distribute the ingredients evenly.
- Cook Low and Slow: Set your crockpot to low heat and cook for 2 hours, stirring the mixture occasionally to ensure all chocolate chips melt and the mixture doesn’t stick to the sides.
- Finish with Vanilla: Once the hot chocolate is fully melted and smooth, stir in the vanilla extract to enhance the flavor profile.
- Serve: Pour the hot chocolate into mugs and top with your favorite garnishes like mini marshmallows, whipped cream, or crushed peppermint for an extra festive touch.
Notes
- Stir occasionally during cooking to prevent chocolate from sticking or burning.
- For a dairy-free version, substitute whole milk and heavy cream with coconut or almond milk alternatives.
- Sweeter or darker chocolate chips can be used to adjust sweetness and cocoa intensity.
- Keep warm on the crockpot’s warm setting if not serving immediately.
- Add a pinch of cinnamon or chili powder for a spicy twist.
