Absolutely the best Crockpot Hot Chocolate I’ve ever had, and hands down the simplest to make! This isn’t your everyday cocoa; it’s a creamy, rich mix that delivers a big hit of delicious chocolatey flavor. Pile on the whipped cream and enjoy!
Serve this Crockpot Hot Chocolate at your next gathering, and take a peek at our Hot Chocolate Bar post for hosting pointers and fun topping suggestions! For a smaller batch, give our original Hot Chocolate or Mexican Hot Chocolate recipe a go.
The BEST Crockpot Hot Chocolate
Forget the sweetened condensed milk and chocolate chips — while you’ll find those in a lot of hot cocoa recipes, you don’t need them!
This Crockpot Hot Chocolate is better than what you’ll get at the coffee shops and it requires just a handful of simple ingredients you probably already have on hand. And it’s about to make you the talk of the town. Believe me, I served this at an event, and it stole the spotlight — people couldn’t stop singing its praises!
A lot of hot chocolate recipes go overboard with the chocolate, but I’ve realized that method has its drawbacks:
- Not only can it get pretty expensive, but you also run the risk of uneven melting or even burning the chocolate if you’re not vigilant in stirring the cocoa.
- Plus, I’ve found it doesn’t deliver that intense chocolate hit I’m after.
- And don’t get me started on the time it takes for chocolate to melt — it’s not just slow, but it also tends to settle at the bottom, causing a hit-or-miss cocoa experience depending on the luck of the pour.
So, what’s the game-changer? Dutch-process cocoa powder. Give it a shot, and you’ll never look back!
Crockpot Hot Chocolate Ingredients
- Special® Dark Cocoa Powder: Opt for a high-quality brand; it’s the backbone of the flavor.
- White granulated sugar: Adjust the amount based on how sweet you like your cocoa.
- Fine sea salt: Just a pinch enhances flavor; don’t skip it!
- Whole milk: You can substitute it with lower-fat options, but you’ll be compromising on richness.
- Heavy whipping cream: This amps up the luxurious texture even further. For a lighter version, use more milk instead, but keep in mind it won’t be as thick and creamy.
- Pure vanilla extract: This ingredient rounds out the chocolate flavor and adds depth.
Quick Tip
Even if dark chocolate isn’t usually your go-to, don’t shy away from this dark cocoa powder; we’re chasing that intense flavor profile here. Don’t worry–the cocoa’s boldness will be perfectly balanced with the sweetness from the sugar!
Topping 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. (For a Mexican hot chocolate flavor, add cinnamon, nutmeg, and a pinch of chili powder!)
- Crushed peppermint: Perfect during the holidays!
- Sea salt sprinkle: Enhances flavors and balances sweetness.
- Dark chocolate chunks: Create rich, melty pockets of chocolate. Or shave a chocolate bar on top!
- Crushed cookies: For a fun crunch.
Dutch-Process Cocoa Powder
Dutch-process cocoa 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.
Hershey’s® “Special Dark” cocoa powder is a Dutch-process cocoa powder and is readily found at most grocery stores. This is my favorite cocoa powder.
Quick Tip
We’re obsessed with Dutch-process cocoa powder and use it often; use up your leftovers in our Brookies (brownies + cookies), fave Brownie Recipe, Hot Fudge Sauce, or Chocolate Banana Muffins!
How To Make Crockpot Hot Chocolate
- Sugar adjustments: The sweetness level is adaptable. Start with the lower amount of sugar, taste once it’s warmed, and add more if you prefer it sweeter.
- Stir: To prevent the cocoa from settling at the bottom or the skin from forming on top, give the mixture a good stir every 30 minutes or so during cooking.
- Watch the heat: Cooking on low heat is crucial. High heat might speed up the process, but it increases the risk of the milk curdling.
- Serving size: If you’re serving a larger crowd, the recipe easily doubles, but make sure your slow cooker has the capacity. Or fill up separate slow cookers!
How Do You Keep Hot Chocolate Warm For A Crowd?
To keep hot chocolate warm for a crowd, use a slow cooker! For larger gatherings, don’t hesitate to use multiple slow cookers.
Storage
Can You Reheat Leftover Crockpot Hot Chocolate?
To store, let the hot chocolate cool, then place it in an airtight container in the fridge for 4-5 days, or freeze for up to 3 months.
To reheat, warm gently (on low heat) in a saucepan, microwave, or slow cooker, avoiding boiling. Stir well before serving.
What To Serve Alongside Crockpot Hot Chocolate
- Cookies: Classic options like Chocolate Chip, Swig Sugar Cookies, or our famous Snickerdoodle recipe.
- Pastries: Croissants, Cinnamon Rolls, or Danishes.
- Cakes: A slice of Bundt Cake, Cheesecake, or Best Chocolate Cake Recipe
- Biscotti: Perfect for dunking in hot chocolate, adding a nice crunch.
- S’mores: Amp up the fun by setting up a s’mores station for guests.
- Cheese board: A selection of cheeses, nuts, pretzels, and crackers for a savory contrast.
More Cozy Beverages
Crockpot Hot Chocolate
Equipment
- 6 quart slow cooker
- Ladle, for serving
Ingredients
- ½ cup Dutch-process cocoa powder (Note 1) Ilike Hershey Special Dark cocoa powder
- ¾ cup white granulated sugar (adjust to preference, using up to 1 cup)
- ¼ teaspoon fine sea salt
- 6 cups whole milk, separated
- 2 cups heavy whipping cream (or use more milk)
- 1 tablespoon pure vanilla extract
- Optional, for serving: whipped cream and any desired toppings
Instructions
- BLEND: In a blender, combine the cocoa powder, sugar, salt, and 1 cup of whole milk. Blend until smooth.
- TRANSFER TO SLOW COOKER: Pour the blended cocoa mixture into a slow cooker, making sure to use a spatula to scrape and transfer every bit from the blender.
- ADD REMAINING INGREDIENTS: Pour in the remaining 5 cups of milk, heavy whipping cream, and vanilla extract. Stir to combine.
- SLOW COOK: 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.)
- ENJOY: 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.
