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Create the creamiest, most decadent drink for a crowd with Crockpot Hot Chocolate. This easy slow cooker recipe will be a hit at your next holiday party or a cozy treat after a day of playing in the snow.

a grey speckled mug of slow cooker hot chocolate topped with whipped cream and cocoa.

Create the creamiest, most decadent drink for a crowd with this easy crockpot
hot chocolate recipe.

Made with chopped chocolate (I love using either dark or semi-sweet chocolate), milk, heavy cream, evaporated milk, and a couple more simple ingredients, this delicious hot chocolate comes together simply.

Making 15 servings, it’s an easy slow cooker recipe that’ll be a hit at your next holiday
party, or a cozy treat after a cold weather day

Need a faster version of this? Try my Instant Pot hot chocolate recipe.

Ingredient highlights

milk, cream, vanilla, and chocolate on a marbled board.

This recipe uses:

Heavy cream – aim for 36-40% milkfat
Milk – I recommend 2% or whole milk
Evaporated milk – not to be confused with sweetened and condensed milk. They’re two very separate things!
Chocolate – I recommend a mix of semi-sweet or dark, and milk chocolate.
Vanilla extract
Cinnamon – we’re using it in stick form. Pinkies out, we’re feeling fancy.

How to Make Slow Cooker Hot Chocolate

*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.

This homemade hot chocolate with semisweet or dark chocolate recipe is ridiculously easy. It’s one of my favorite time-saving crockpot recipes.

Start by combining the heavy cream, milk, and evaporated milk in your slow cooker.

Roughly chop the chocolate into small pieces, and add it to the slow cooker along with the vanilla extract and cinnamon sticks.

Cook everything on low for 3-4 hours, or 2 hours on high. Stir it once during the warming process.

2 photos showing the process of making cocoa in a slowcooker.

Just prior to serving, vigorously stir it to incorporate all the chocolate. Top with whipped cream, a sprinkle of cocoa powder, and maybe some ground cinnamon.

How to Store and Reheat

Storing Leftovers: Allow the hot chocolate to fully cool before storing it in an air-tight container(s) in the fridge for 2-3 days.

Reheating Leftovers: You can reheat it in the slow cooker, or on the stovetop over medium-low heat. If you plan to transport the hot chocolate in the crockpot, I highly recommend getting a slow cooker with lid locks on it.

Variations

Set up a toppings bar – think crushed candy canes, chocolate sauce, caramel, cinnamon, marshmallows (try homemade marshmallows!) or, whipped cream, sprinkles, etc.
Feel free to leave out the cinnamon sticks if you want a basic homemade hot chocolate recipe.
Want to make this a spicy/Mexican hot chocolate? Include the cinnamon sticks, add 1/2 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. You will need to put a bit more effort into mixing it, as the cocoa powder isn’t easily incorporated. If you have an immersion blender, it would be useful here.

Pro Tips/Recipe Notes:

Chocolate recommendations – 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 hot chocolate not become overly sweet.
I used whole milk for this recipe, but use whatever you have/prefer. Non-fat will yield a less creamy result, so you may want to bump up the heavy cream by 1/3 cup.
The top of the hot chocolate may develop a “skin” of chocolate on the top. Simply stirring or whisking it will return the cocoa to a smooth uniform appearance.

a ladle of hot chocolate being poured into a mug.

5 from 4 ratings