Hot Chocolate Bar

5 from 4 votes

How to build the ultimate Hot Chocolate Bar with setup tips, topping ideas, and delicious recipes to keep it cozy and fun!

Prep Time15

Cook Time2

Total Time2 15

Course: Beverage, Dessert

Cuisine: American, Vegetarian

Keyword: hot chocolate bar

Servings: beverages

Cost: $3.26

6-quart Crock-Pot See note 1 for all the equipment I use when creating this Hot Chocolate Bar!

In a blender, combine the cocoa powder, sugar, salt, and 1 cup of the whole milk. Blend until smooth.
Pour the blended cocoa mixture into a slow cooker, ensuring you scrape out every bit.
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.)
To get your toppings just the right size, use a nut grinder, small food processor, or a mini blender. Pulse down cookies, pretzels, and nuts to your desired coarseness. Once you’ve prepped all your toppings, grab a muffin tin and line it with muffin liners, or use miniature bowls, to organize and display each choice.
Organize your serving area with the Crock-Pot of warm hot chocolate, any sauces and/or toppings, and whipped cream. Ensure hot chocolate cups are available for guests to use.
Once warmed, ladle the hot chocolate into mugs. Top with your preferred toppings and enjoy!

Note 1: Supplies:

Individual hot chocolate cups or mugs: I get the cups, lids, and cup sleeves all on Amazon. Here’s exactly what I use!
Little mini wooden scoops (for the topping containers): Found here.
Mini wooden stirring sticks: Found here.
Small signs: Maybe some cute labels or signs to let folks know what’s what!
Topping containers: Muffin pan with liners—or if you’re feeling fancy, grab some miniature glass jars.
6-quart Crock-Pot: for the hot chocolate.
Optional: This nut grinder is my favorite tool when preparing the toppings for this Hot Chocolate Bar! It’ll quickly chop up cookies, nuts and seeds, and candies in a whiz.

Note 2: For the best possible flavor be sure to use a Dutch-process cocoa powder; this hot chocolate is not the same with regular cocoa powder! Hershey’s® “Special Dark” cocoa powder is a dutched cocoa available at most grocery stores. This is my favorite cocoa powder.

Note 3:

Must-Haves: Whipped cream and marshmallows
Nutritious Add-Ins: Sweetened coconut flakes, raisins, craisins, dried cherries, pepitas, nuts
Candy Mix-Ins: Heath bar pieces, toffee bits, crushed Butterfinger, mini chocolate chips, mini Reese’s cups, caramel bits, sprinkles
Crunchy Toppings: Crushed Oreos, graham crackers, Nilla Wafers, pretzels
Sauces: Caramel, hot fudge
Ice Cream: Add a scoop of peppermint stick, chocolate, vanilla—whatever you love!

Storage: This is best enjoyed fresh. If you have leftovers, store them in the fridge for up to 3 days and reheat on the stovetop.