Crock Pot Hot Chocolate is rich and creamy and sweet, and so easy to make. The recipe is simple – just dump everything in the slow cooker, heat, stir and serve, preferably with whipped cream on top!
I’ve been making hot chocolate like this for so many years I don’t even remember where the recipe came from. It is a sweet and creamy indulgence that will warm your belly and warm your soul, and keep everyone coming back for more. This is the number one requested recipe from any holiday party we’ve had, more than Cheesecake Cookies and Cranberry Barbecue Meatballs combined!
Slow Cooker Hot Chocolate is perfect for parties, and especially for classroom parties! I was in charge of hot chocolate one year for my son’s 4th grade class. I brought two crock pots and made a triple batch. Teachers were coming from all over the school to get a taste, and the next year the teacher specifically asked me to bring it again when my daughter was in her class. The following year, she didn’t have my kids but reached out for the recipe so she could make it herself.
This recipe puts those powdered packets to shame! I love that it’s only got 5 simple ingredients that are easy to find, it keeps hot chocolate warm for hours without scorching it, and my slow cooker does all the work!
How to Keep Hot Chocolate Warm for Parties
Using your slow cooker as a warmer for hot chocolate is just a brilliant idea. This appliance is my favorite our of all the kitchen tools I have. I love that it can keep food or drinks warm for hour.
Is it Better to Make Hot Chocolate with Milk or Water?
You could say this is really a personal preference. Using water when making hot chocolate will help the chocolate flavor to really shine but it won’t be creamy. Milk is what makes this slow cooker hot chocolate so rich and decadent.
Hot to Make Slow Cooker Hot Chocolate
There are only a few ingredients and 2 steps to this recipe.
Dump ingredients into the crock pot: chocolate chips, whole milk, heavy whipping cream, vanilla extract, sweetened condensed milk.
Stir everything together with a wooded spoon, making sure to get any chips that are stuck to the bottom of the pot.
Cook on low for 2 hours, stirring every 15-20 minutes. Once the chocolate really starts to melt, switch to a whisk to incorporate everything.
Recipe Notes and Tips
Best chocolate to use for hot chocolate: Since there are few ingredients and the chocolate is really the star, I recommend using a good quality milk or semisweet chocolate. The recipe uses chocolate chips and I usually buy Ghirardelli brand and will use a mix of milk and semi-sweet. Milk chocolate will make a very sweet hot chocolate, and semi-sweet will be less sweet. Mixing the two really gives a nice balance.
Serving suggestions: Top with mini marshmallows, whipped cream, sprinkles and chocolate shavings. Add some candy canes for the holidays.
Flavoring: Feel free to play around and add different flavors to the pot. Sprinkle in some ground cinnamon, add peppermint extract instead of vanilla, of use different flavored chips like white chocolate or caramel.
No slow cooker? No problem! You can make this recipe in a large pot or dutch oven on the stove. Heat on low until the chocolate is melted then keep it at a low simmer while you serve.
Storage for leftovers: Store covered in the fridge up to 4 days and reheat in the microwave.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.