Create the creamiest, most decadent cocoa for a crowd with Hot Chocolate in the Crock Pot. This easy recipe will be a hit at your next holiday party or a cozy treat after a day of playing in the snow.
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 for a party or everyone likes theirs just a little bit different, set up a toppings bar.
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 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 hot chocolate not become overly sweet.
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.
- Once made, the 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 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 it will return the cocoa to a smooth uniform appearance.
- 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.
Hot Chocolate in the Slow Cooker
- Combine heavy cream, milk, and evaporated milk in a slow cooker
- Add chocolate, 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.
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