When it comes to Crockpot Hot Chocolate, you want a recipe that’s creamy, rich, and easy enough to serve. My recipe checks all the boxes: it’s made with real chocolate chips for a deep flavor, plus sweetened condensed milk and heavy cream for that perfect velvety texture. Unlike other recipes, this one skips the fuss and delivers a treat that your whole family will love. It’s perfect for parties, snow days, or simply curling up by the fire (my favorite!).
When I set out to create the perfect Crockpot Hot Chocolate, I wanted it to check all the boxes: creamy, rich, and indulgent, but also simple enough for even busy days. After years of hosting holiday parties and countless chilly nights curled up by the fire, I’ve perfected this recipe to deliver a deeply satisfying cup of hot cocoa every time. It’s the perfect balance of convenience and luxury—just toss everything into your slow cooker and let the magic happen.
This recipe stands out because it uses real ingredients like chocolate chips for that authentic chocolate flavor. Adding sweetened condensed milk and heavy cream creates a velvety and creamy texture. And unlike store-bought mixes, this is 100% customizable—whether you like it extra sweet or just a touch richer, it’s easy to adjust to your taste.
This slow cooker hot chocolate has been a go-to for family gatherings, cozy nights, and even holiday parties, earning rave reviews every single time. Trust me—this isn’t just any hot cocoa; it’s a recipe you’ll come back to again and again.
Ingredients for Crockpot Homemade Hot Chocolate
- Sweetened Condensed Milk: This is the secret to creamy, indulgent hot cocoa with just the right amount of sweetness. It also helps create that thick, creamy texture.
- Whole Milk: Whole milk gives the cocoa a rich, velvety base. You can substitute 2% milk for a lighter option, but whole milk really enhances the creaminess.
- Heavy Cream: This takes the creaminess to the next level, making the hot chocolate taste like it came straight from a café. Combined with the whole milk, it’s the key to achieving that smooth, decadent texture.
- Semi-Sweet Chocolate Chips: Using real chocolate chips gives the hot cocoa a deep, authentic chocolate flavor. If you prefer your hot chocolate sweeter, you can swap in milk chocolate chips. I love dark chocolate so sometimes I actually split it with half semi-sweet and half dark chocolate chips.
- Unsweetened Cocoa Powder: This enhances the chocolate flavor and gives the drink a slightly darker, richer taste. It’s the perfect balance to the sweetness from the condensed milk and chocolate chips.
- Pure Vanilla Extract: A little vanilla rounds out the flavors and adds a warm, cozy note.
- Salt: Just a pinch helps balance the sweetness and intensifies the chocolate flavor. Don’t skip this—it makes a big difference!
Optional Toppings:
- Whipped Cream: Light and fluffy, it’s the classic choice for topping hot chocolate.
- Mini Marshmallows: A fun and nostalgic touch that melts into gooey perfection.
- Chocolate Shavings: Adds an extra layer of chocolate.
- Crushed Peppermint Candies: Perfect for the holidays, this adds a refreshing minty crunch.
Instructions to make the best hot chocolate
Step 1: Prep Your Crockpot
Lightly spray the inside of your crockpot with nonstick spray. This step is optional, but it makes cleanup so much easier when you’re working with chocolatey ingredients.
Step 2: Add the Ingredients
Pour the sweetened condensed milk, whole milk, and heavy cream into the crockpot. Then, add the chocolate chips, cocoa powder, and a pinch of salt. Use a whisk to stir everything together until well combined. This ensures the cocoa powder dissolves evenly and the mixture is smooth.
Step 3: Start Cooking
Set your crockpot to low and let it cook for 2 hours. Stir the mixture every 30 minutes to help the chocolate chips melt evenly and prevent anything from sticking to the bottom. The slow heat allows all the flavors to meld together perfectly.
Step 4: Add Vanilla Extract
After 2 hours, stir in the vanilla extract. This is the final touch to round out the flavor and make your hot cocoa taste extra cozy. Whisk the mixture one last time to ensure everything is blended.
Step 5: Serve and Enjoy
Ladle the hot chocolate into mugs and top it with your favorite toppings.
Top Tip
For the creamiest, most indulgent hot chocolate, use whole milk and whisk thoroughly at the start to ensure the cocoa powder and chocolate chips blend smoothly.
Tips and Tricks
Whisk Thoroughly at the Start: Make sure to whisk all the ingredients well before starting the crockpot. This helps the cocoa powder dissolve evenly and ensures a smooth, creamy texture.
Stir Regularly: Stir the mixture every 30 minutes while it cooks. This prevents the chocolate chips from sticking to the bottom and helps them melt evenly, giving you the perfect consistency.
Use Whole Milk for Creaminess: While 2% milk works, whole milk creates a richer, more indulgent base. If you’re making this for a special occasion, the extra creaminess is worth it.
Adjust Sweetness to Taste: If you prefer a sweeter hot chocolate, swap the semi-sweet chocolate chips for milk chocolate chips, or add a little extra sweetened condensed milk.
Don’t Skip the Salt: Even though it’s a small amount, the pinch of salt balances the sweetness and enhances the chocolate flavor. It’s the difference between good hot chocolate and amazing hot chocolate.
Make Cleanup Easy: Spraying your crockpot with nonstick spray before adding the ingredients can save you time and effort when cleaning up.
Keep Warm for Parties: If you’re serving this at a party or gathering, set your crockpot to the warm setting after cooking. This keeps the hot chocolate at the perfect serving temperature without overcooking it. Just be sure to give it a stir occasionally.
Get Creative with Toppings: Have fun with your toppings! Add a festive touch with crushed peppermint candies, or make it extra indulgent with a drizzle of caramel or chocolate syrup.
Storing and Reheating Crockpot Hot Chocolate with Cocoa Powder
Refrigeration: If you have leftovers, let the hot chocolate cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
Freezing: While freezing hot chocolate isn’t recommended due to potential texture changes from the cream, you can freeze it in individual portions if needed. Thaw in the refrigerator and reheat gently.
Reheating: To reheat, pour the hot chocolate into a saucepan and warm it over low heat on the stovetop, stirring occasionally to prevent scorching. Alternatively, reheat individual servings in the microwave in 30-second intervals, stirring in between, until hot.
FAQs
Yes! While whole milk gives the creamiest texture, you can use 2% milk for a lighter option. For a dairy-free version, substitute with almond milk, oat milk, or coconut milk, though it may alter the creaminess and taste.
If you like your hot chocolate extra sweet, swap the semi-sweet chocolate chips for milk chocolate chips or add an extra tablespoon of sweetened condensed milk.
Absolutely! If you’re serving a crowd, simply double all the ingredients. Make sure your crockpot is large enough to handle the volume and stir regularly to ensure everything melts evenly.
Classic toppings like whipped cream, mini marshmallows, and chocolate shavings are always a hit. For a festive twist, try crushed peppermint candies, caramel drizzle, or even a sprinkle of cinnamon.
Yes! You can mix the ingredients in your crockpot a few hours before serving, refrigerate the mixture, and start the cooking process when you’re ready. Alternatively, prepare it fully and reheat it gently before serving.
Once the hot chocolate is finished cooking, set your crockpot to the warm setting. This will keep it at the perfect serving temperature without overcooking or burning. Just be sure to give it a good stir occasionally.
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Crockpot Hot Chocolate Recipe
Equipment
Ingredients
- 1 can 14 oz sweetened condensed milk
- 6 cups whole milk for extra creaminess; 2% milk also works
- 1 ½ cups heavy cream
- 1 cup semi-sweet chocolate chips use milk chocolate for a sweeter flavor
- 1/4 cup unsweetened cocoa powder
- 1 tsp pure vanilla extract
- Pinch of salt
- Optional Toppings: whipped cream, mini marshmallows, chocolate shavings, crushed peppermint candies
Instructions
- Lightly spray the inside of your crockpot with nonstick spray for easier cleanup (optional but helpful).
- Add the following ingredients to the crockpot: sweetened condensed milk, whole milk, heavy cream, chocolate chips, cocoa powder, and salt.
- Use a whisk to mix everything until combined and smooth.
- Set the crockpot to low heat. Cook for 2 hours, stirring every 30 minutes. This ensures the chocolate chips melt evenly and nothing sticks to the bottom.
- After 2 hours, stir in the vanilla extract. Whisk one final time to make sure everything is fully blended.
- Use a ladle to pour the hot cocoa into mugs. Top with your favorite toppings, like whipped cream, mini marshmallows, chocolate shavings, or crushed peppermint candies.
Video
Notes
- Milk Options: For the creamiest result, use whole milk, but 2% milk works as a lighter alternative.
- Sweetness Adjustment: If you prefer a sweeter hot cocoa, substitute semi-sweet chocolate chips with milk chocolate chips.
- Make-Ahead Tip: You can prepare the ingredients in the crockpot ahead of time and refrigerate them until you’re ready to cook. Just stir well before turning it on.
- Storage: Leftover hot cocoa can be cooled, stored in an airtight container, and refrigerated for up to 3 days. Reheat on the stovetop over low heat or in the microwave.
- Toppings Inspiration: Get creative with toppings! Consider adding caramel drizzle, cinnamon, or a dollop of peppermint whipped cream for extra flair.
- Nonstick Spray Tip: While optional, spraying the crockpot with nonstick spray can make cleanup a breeze, especially with chocolate-based recipes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
