Crockpot Hot Chocolate Recipe isn’t your everyday cocoa, it’s rich, creamy, and packed with delicious chocolatey flavor. So easy to make, top with whipped cream and enjoy!
author’s note
How I Turned My Ride or Die Hot Chocolate Into a Crockpot Batch!
I’ve had a stovetop hot chocolate recipe I’ve sworn by for years. It’s been my go to for holidays, snow days, and any night I wanted a rich, warm chocolate moment. But now that I’m in the phase where my kids have a million friends over every night, the stovetop version just wasn’t cutting it. I needed something that could make more, sit on warm for hours, and be ready whenever another kid wandered in asking for “one more cup.”
So I took my favorite stovetop recipe and adapted it for the slow cooker. I tested until it worked perfectly. No scorching, no clumping, no grainy bits. Just smooth, creamy hot chocolate that stays good for hours. Now I set out the Crockpot, the kids help themselves, and everyone stays happy and warm all night long.
Crockpot Hot Chocolate Recipe Ingredients
| Ingredient | Tips or Swaps |
|---|---|
| Special Dark Cocoa Powder | Use a high-quality Dutch-process cocoa for the best flavor |
| White Granulated Sugar | Adjust the amount to make it more or less sweet |
| Fine Sea Salt | Just a pinch makes a big difference, so don’t skip it |
| Whole Milk | Lower fat milk works but won’t be as rich |
| Heavy Cream | Swap with more milk for a lighter version |
| Vanilla Extract | Adds depth and warmth to the cocoa |
Quick Tip
Even if dark chocolate isn’t your favorite, don’t shy away—this cocoa powder brings bold flavor, perfectly balanced by the sugar’s sweetness!
Topping Ideas
I love making this crockpot hot chocolate recipe when I’m hosting. Check out my hot chocolate bar for even more ideas!
- Whipped Cream: Adds a light, creamy sweetness.
- Marshmallows: A classic touch that adds a fun, sweet texture.
- Caramel Sauce: For a rich, buttery sweetness.
- Cinnamon: Adds a warm, spiced note. Gives a Mexican Hot Chocolate flavor.
- Crushed peppermint: Perfect during the holidays!
- Sea salt sprinkle: Enhances flavors and balances sweetness.
- Dark chocolate chunks: Add rich, gooey chocolate bites. Or shave a chocolate bar on top!
How To Make Crockpot Hot Chocolate Recipe
- Blend: Mix cocoa powder, sugar, salt, and milk in a blender until smooth.
- Slow Cooker: Transfer the mix into a slow cooker, scraping everything out.
- Add the Rest: Stir in the remaining milk, cream, and vanilla.
- Cook on Low: Cover and cook on low for about 2 hours, stirring now and then.
- Serve and Enjoy: Scoop into mugs, add your favorite toppings, and enjoy!
Quick Tip
Serve Crockpot Hot Chocolate at your next gathering, and check out this Hot Chocolate Bar post for hosting tips and topping ideas!
How to Keep Hot Chocolate Warm for a Crowd?
To keep hot chocolate warm for a group, use a slow cooker. For big gatherings, you can use more than one slow cooker.
Storage
Can You Reheat Leftover Crockpot Hot Chocolate?
To store, let the hot chocolate cool, then pour it into a sealed container and keep it in the fridge for 4-5 days or freeze it for up to 3 months.
To reheat, warm it slowly in a pot, microwave, or slow cooker, but don’t let it boil. Stir before serving.
Serve This Crockpot Hot Chocolate Recipe With:
Crockpot Hot Chocolate
Equipment
- 6-quart Crock-Pot 6-quart
- Ladle for serving
Ingredients
- 1/2 cup Dutch process cocoa powder see note 1, Iike Hershey Special Dark cocoa powder
- 3/4 cup granulated sugar adjust to preference, using up to 1 cup
- 1/4 teaspoon salt
- 6 cups whole milk divided
- 2 cups heavy cream or use more milk
- 1 tablespoon vanilla extract
- Whipped cream and any desired toppings, optional, for serving
Instructions
- In a blender, combine cocoa powder, sugar, salt, and 1 cup of whole milk. Blend until smooth.
- Pour the blended cocoa mixture into a slow cooker, making sure to use a spatula to scrape and transfer every bit from the blender.
- Pour in the remaining 5 cups of milk, heavy cream, and vanilla extract. Stir to combine.
- Cover the slow cooker and set it to low. Cook for approximately 2 hours, stirring occasionally. The hot chocolate is ready once it’s warmed to your liking. (Don’t cook on high; this can curdle the milk.)
- Once warmed, ladle the hot chocolate into mugs. Top with your preferred toppings and enjoy!
Recipe Notes
- Why Dutch-process cocoa powder? This powder is treated with an alkalizing agent, reducing its acidity and bitterness while enhancing its color and flavor. It’s darker, with a smoother, more mellow chocolate flavor, and dissolves more easily in liquids, making it perfect for recipes like hot chocolate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
