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This super easy Crockpot Hot Chocolate recipe makes a classic warm drink that is incredibly creamy and chocolatey. You only need a few ingredients, and it’s totally hands-off in the slow cooker, so you’ll have some tasty hot cocoa ready to go for parties and snow days.
Why We Love This Crockpot Hot Chocolate Recipe
If you’re looking for an easy drink recipe for your next holiday get-together, this slow cooker hot cocoa is the perfect choice. It’s super hands-off, stays warm for hours, and can be adapted to suit any taste. Plus, it has the creamiest texture that makes it extra comforting. Don’t forget to pile up every cup of hot chocolate with fluffy marshmallows!
Ingredient Variations on Slow Cooker Hot Chocolate
While I personally prefer unsweetened cocoa powder, you can use any kind of cocoa powder you have on hand for this hot chocolate recipe. Any kind of chocolate chips will work too. You can also swap the heavy cream for half-and-half for a slightly lighter beverage. Other sweeteners that work well in this recipe include agave syrup and honey.
How to Store and Reheat
Store crockpot hot chocolate (fully cooled) in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan or a crockpot set over low heat until warmed through.
Serving Suggestions
Serve this tasty slow cooker hot chocolate with marshmallows and dollops of whipped cream. Add some crushed candy canes, a sprinkle of cinnamon, or a drizzle of caramel sauce to take it to the next level.
You can keep this hot chocolate warm in the crockpot for up to 2 hours!
I do not recommend attempting this recipe with water instead of milk, as it doesn’t use hot cocoa mix. Some brands of hot cocoa mix include dry milk powder in the ingredients so you can just add water, but this recipe will not work.
More Crockpot Hot Chocolate Recipes To Try
Crockpot Hot Chocolate Recipe
Prep: 5 minutes
Cook: 2 hours
Total: 2 hours 5 minutes
Instructions
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Add the cocoa powder and heavy cream to the Crockpot.
½ cup unsweetened cocoa power, 1 cup heavy cream
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Whisk until the mixture is smooth. Then, whisk in the whole milk, chocolate chips, maple syrup, vanilla extract, and salt.
7 cups whole milk, ¾ cup milk chocolate chips, ¼ cup maple syrup, 2 teaspoons pure vanilla extract, ¼ teaspoon kosher salt
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Cover and cook on low for 2 hours. At the 1 hour mark, whisk the mixture to incorporate the melted chocolate chips. Continue cooking until the hot chocolate is heated through to your liking.
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Ladle the hot chocolate into mugs and top with marshmallows and chocolate chips.
Marshmallows
Becky’s tips
- Try using good quality white chocolate for a white chocolate hot cocoa.
- Use the recipe slider to adjust the number of servings and easily double the recipe!
Storage: Store crockpot hot chocolate in an airtight container in the refrigerator for up to 3 days.
How to Make Crockpot Hot Chocolate Step by Step
Mix the Cocoa and Cream: Add ½ cup of unsweetened cocoa powder and 1 cup of heavy cream to the Crockpot, and whisk until smooth.
Add the Remaining Ingredients: Whisk in 7 cups of whole milk, ¾ cup of milk chocolate chips, ¼ cup of maple syrup, 2 teaspoons of pure vanilla extract, and ¼ teaspoon of kosher salt.
Cook the Cocoa: Cover and cook on low for 2 hours. At the 1-hour mark, whisk the mixture to incorporate the melted chocolate chips. Continue cooking until the hot chocolate is heated through to your liking. Ladle the hot chocolate into mugs and top with marshmallows and chocolate chips.
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