Slow Cooker Hot Chocolate (Cinnamon Hot Chocolate)
Create the creamiest, most decadent cocoa for a crowd with Slow Cooker Hot Chocolate. This easy recipe will be a hit at your next holiday party or a cozy treat after a day of playing in the snow.
I drank a mug of real from scratch hot chocolate every morning while I was pregnant. Because, you know, babies need calcium and chocolate is full of antioxidants and stuff.
#science
I would make it on the stovetop each morning and I looked forward to that decadent mug of happiness with my breakfast. But for a crowd, there is nothing better than a giant crockpot full of slow cooker hot chocolate.
If you can put things in a slow cooker and press start, you can make this hot chocolate. And if you’re serving it up to for a party or everyone likes theirs just a little bit different, set up a toppings bar. Think crushed candy canes, chocolate sauce, caramel, cinnamon, marshmallows (related: Homemade Healthy Marshmallows), whipped cream, and sprinkles.
Need a faster version of this? Try my Rich and Creamy Instant Pot Hot Chocolate recipe.
Can I Make This Hot Chocolate Dairy-Free?
Heck yes!
Use a can of coconut cream in place of the heavy cream, and then your favorite non-dairy milk. I think cashew milk, oat milk, or pea milk would give you the creamiest results, but use whatever you love.
If you prefer almond milk, I’ve found that Califia Farms is the smoothest storebought brand I’ve tried.
Can I Make This Spiked Hot Chocolate?
Yes! I don’t drink but don’t let that stop you. If you plan to serve this slow cooker hot chocolate for a crowd of mixed ages, instead of spiking the main batch, I would set up a few bottles of different liqueurs and allow guests to customize their own mug.
And to you know, avoid drunk toddlers. They’re already bonkers enough.
What is the best liquor to mix with hot chocolate?
- Kahlua
- Irish Cream
- Peppermint Schnapps
- Bourbon
- Grand Marnier
- Butterscotch Schnapps
- Coffee Liquer
- Marshmallow Vodka
If you want to spike the whole batch, add 1/2-1 cup (adjust to your taste) of your liquor of choice.
Can I Freeze Slow Cooker Hot Chocolate?
You bet! I would recommend freezing in wide-mouth canning jars, leaving 1 inch of headspace (the space between the top of the hot chocolate and the top of the jar).
It will keep in the freezer for 2-3 months.
What Kind of Chocolate Should I Use?
Different chocolate will yield different results. Chocolate chips are created to not melt and thus will take a little longer. They are the easiest option for most people, so just know that you’ll need to invest a little time in stirring the mixture during the process.
If you have the choice, I would opt for a mixture of chopped semi-sweet or dark chocolate and some milk chocolate. The mix helps the slow cooker hot chocolate not become overly sweet.
White chocolate is very sweet and has really odd melting quirks. It is possible to use it make a white hot chocolate, but I have not tested the results.
How to Make Slow Cooker Hot Chocolate For a Crowd
*Detailed and printable recipe card is at the bottom of this post.
Combine heavy cream, milk, and evaporated milk in a slow cooker.
Add chocolate chips, vanilla (related: homemade vanilla extract), and cinnamon sticks. Stir and put the lid on. Cook on low for 3-4 hours, or high for 2. Stir once during the cooking process.
To serve: top mugs with whipped cream, and a sprinkle of cinnamon.
Pro Tips/Recipe Notes:
- Need to make more or less of this cocoa? Click and slide the “servings” number on the recipe card and the ingredients will adjust as needed. Easy peasy lemon squeezy.
- This slow cooker hot chocolate will keep in the fridge for 3-4 days.
- I used whole milk for this recipe, but use whatever you have/prefer. Non-fat will yield a less creamy slow cooker hot chocolate, so you may want to bump up the heavy cream by 1/3 cup.
- The top of the slow cooker hot chocolate may develop a “skin” of chocolate on the top. Simply stirring it will return the cocoa to a smooth uniform appearance.
Variations
- You can totally cook this on a stovetop if you need to speed up the process or don’t have a slow cooker. Cook over medium-low for about 20 minutes, stirring often and being sure not to scald the milk.
- Feel free to leave out the cinnamon sticks if you just want a basic hot chocolate recipe.
- Want to make this a spicy/Mexican hot chocolate? Include the cinnamon sticks, add 1/ tsp nutmeg and 1/8 tsp of cayenne pepper. Taste, and adjust to your preference.
- Feel free to add 1/4 cup of cocoa powder for an even deeper chocolate taste.
- Add 1/2-3/4 tsp of peppermint (related: homemade peppermint extract), hazelnut, or orange extract to the whole batch for different flavors.
More Recipes Like This
- Creamy Berry Party Drinks
- Aunt Barbara’s Old Fashioned Fudge
- Virgin Mojito Recipe
- My Nana’s Almond Roca
Slow Cooker Hot Chocolate (Cinnamon Hot Chocolate)
Ingredients
- 1 can evaporated milk 14 oz
- 1 cup heavy cream 36-40% cream
- 5 cups milk
- 1.5 cups chocolate chopped or chips
- 2 tsp pure vanilla extract
- 3 cinnamon sticks
Instructions
- Combine heavy cream, milk, and evaporated milk in a crockpot.
- Add chocolate chips, vanilla, and cinnamon sticks. Stir and put the lid on. Cook on low for 3-4 hours, or high for 2. Stir once during the cooking process.
- To serve: top mugs with whipped cream, and a sprinkle of cinnamon.
Notes
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Perfect recipe for my party this weekend. I paired with peppermint sticks, whipped cream, marshmallows, sprinkles, and adult mix ins on the side to make it both kid and adult friendly.
It was definitely a hit. I probably should have made at least a double batch. Deep and creamy chocolate flavor that had people coming back for more.
So glad you all enjoyed it Amy! I have a feeling John was the biggest consumer of sprinkles…
So funny seeing this today specifically – we are having hot chocolate day at work tomorrow! But we already assigned everyone ingredients, so we’ll have to use your recipe for next year’s hot chocolate day…looks delicious!
Hot chocolate day sounds like the best work day ever!!
We know how to keep it festive in our office! We had all the fixings too…peppermint stir sticks, marshmallows, mini chocolate chips, whipped cream, cinnamon, even some cayenne in case anyone wanted to try that. We also brewed coffee so some could make “poor man mochas” 🙂
Party animals!!
This sounds amazing!
I’m addicted to hot coco! Pretty much from September to March we drink it almost daily. Having been in the bus and not having a real kitchen, then being in Louisiana where one day is cold and the next is hot and muggy I have not been indulging 🙁 and my slow cooker is back in Washington! I’m going to try your recipe on a stove top in a camper where we are staying for the winter. I’m sure it will get a lot of use. I am no where near a Costco anymore and can’t find the Starbucks hot chocolate I usually buy in those big tins. Ghiradeli is my go to chocolate to use in all recipes. Thankfully I can still find that!
I’ve never tried the Starbucks cocoa because in general, I think Starbucks stuff is gritty and taste burned. But I suppose it is hard to “burn” cocoa, right?
I think Ghiradeli would be amazing in this!