Crockpot hot chocolate is a rich, creamy batch drink made with cocoa powder, semi-sweet chocolate chips, sweetened condensed milk, whole milk, and cream. This recipe makes about 10 cups, or 12 servings, with 10 minutes of prep and about 2 hours on LOW-just right for a cozy gathering with a bowl of mini marshmallows nearby.
The little bit of whisking at the beginning matters: make a smooth cocoa paste, loosen it with warm milk, and then let the slow cooker heat everything gently. You'll stir every 20-30 minutes as the chocolate melts. For a dry mix you can keep on hand instead, try my peppermint hot cocoa mix.
Ingredients You'll Need
Cocoa powder and semi-sweet chocolate chips give this hot chocolate its chocolate flavor, while the dairy ingredients make it rich and creamy. Find the exact amounts in the recipe below.
- Unsweetened cocoa powder
- Sweetened condensed milk
- Whole milk, divided for the cocoa mixture and the slow cooker
- Heavy whipping cream
- Semi-sweet chocolate chips
- Pure vanilla extract
- Mini marshmallows, for serving
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A Few Ingredient Swaps
Use 2% milk instead of whole milk for a lighter result, or replace the heavy cream with half-and-half. Bittersweet chocolate chips can replace the semi-sweet chips for a less sweet chocolate flavor. Sweetened condensed milk cannot be replaced directly with evaporated milk.
Tools That Make It Easier
Use a slow cooker that holds at least 4 quarts, along with these preparation and serving tools.
- Slow cooker with a capacity of at least 4 quarts
- Medium mixing bowl
- Small saucepan
- Silicone whisk
- Silicone spatula
- Measuring cups
- Measuring spoons
- Ladle
- Mugs
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Buy Now → How to Make Crockpot Hot Chocolate
Start by smoothing the cocoa into the condensed milk, then cook the mixture gently on LOW until the chocolate chips have completely melted.
1. Make a smooth cocoa base
Place the cocoa powder in a medium bowl. Whisk in enough sweetened condensed milk to form a smooth paste, then gradually incorporate the remainder.
2. Whisk in the warm milk
Warm 1 cup of the milk in a small saucepan over medium-low heat until steaming. Gradually whisk the warm milk into the cocoa mixture until smooth.
3. Fill the slow cooker
Pour the cocoa mixture into a slow cooker with a capacity of at least 4 quarts. Add the remaining 5 cups milk, heavy cream, and chocolate chips. Stir thoroughly and cover.
4. Cook gently and keep stirring
Cook on LOW for about 2 hours, stirring every 20-30 minutes. Sweep the bottom and sides with a silicone spatula to loosen any settled chocolate, then whisk gently to blend.
5. Finish with vanilla and serve
Once the chocolate has completely melted and the mixture is hot and smooth, stir in the vanilla. Avoid letting the hot chocolate boil. Switch to WARM for serving, stirring occasionally to maintain a smooth consistency. Ladle into mugs and add mini marshmallows.
Using the Beautiful 10-in-1 Multicooker
For the 6-quart Beautiful 10-in-1 model, use SLOW COOK with TEMP set to LO and TIME set to 02:00.
Prepare the cocoa mixture as directed above, then combine it with the remaining milk, cream, and chocolate chips in the cooking pot.
Cover, select those settings, and press the power button to begin. Stir every 20-30 minutes with a silicone whisk or spatula, reaching across the bottom and around the sides. Begin checking after 1½ hours; continue until the chocolate is fully incorporated and the drink is hot.
Stir in the vanilla when ready. Use KEEP WARM for serving, stirring occasionally. If it finishes before the timer ends, stop the cooking cycle and select KEEP WARM.
Tips for a Smooth, Creamy Batch
Keep the heat gentle and reach the bottom and sides each time you stir; settled chocolate needs to be loosened and blended back into the milk.
The cocoa paste should be smooth before you add the warm milk. Pour the milk in gradually while whisking, rather than adding it all at once. When the slow-cooker mixture is hot, look for fully melted chocolate and a smooth consistency before adding the vanilla.
For a thinner drink, stir in additional warm milk, ¼ cup at a time.
What to Serve with Crockpot Hot Chocolate
Serve this hot chocolate with shortbread, gingerbread cookies, or biscotti, and offer whipped cream, crushed peppermint, or chocolate shavings beside the mini marshmallows. My chocolate curl tutorial is useful if you'd like a chocolate topping.
For a cookie plate, pair it with soft and chewy ginger molasses cookies, vanilla butter meltaway cookies, or classic spritz butter cookies.
Soft and Chewy Ginger Molasses Cookies
Vanilla Butter Meltaway Cookies
Classic Spritz Butter Cookies
The Best Way to Store Leftovers
Divide leftovers among smaller containers and refrigerate within 2 hours. Cover and refrigerate for up to 4 days. Reheat individual portions in the microwave or warm gently in a saucepan, stirring frequently.
Can You Freeze It?
Freeze without toppings in freezer-safe containers for up to 2 months, leaving room for expansion. Thaw overnight in the refrigerator, then reheat gently while whisking. Some separation may occur; whisk thoroughly to restore a smoother texture.
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Tell Me How It Turned Out
Did you serve this with marshmallows, peppermint, or another topping? Leave a comment and tell me how it turned out. If you made the recipe, an honest rating and review helps other readers decide whether it's right for them.
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For more drinks to share, try Red Hots apple cider or coffee punch.
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Coffee Punch
Peppermint Hot Cocoa Mix
Recipe
PrintCrockpot Hot Chocolate
Crockpot hot chocolate blends cocoa, chocolate chips and sweetened condensed milk into a rich, creamy drink. Makes about 10 cups for cozy gatherings and sharing.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: About 10 cups; 12 servings 1x
- Category: Drinks
- Method: Slow Cooking
Ingredients
- ¼ cup unsweetened cocoa powder
- 1 (14-ounce) can sweetened condensed milk
- 6 cups whole milk, divided
- 2 cups heavy whipping cream
- 2 cups semi-sweet chocolate chips
- 2 teaspoons pure vanilla extract
- Mini marshmallows, for serving
Instructions
- Place the cocoa powder in a medium bowl. Whisk in enough sweetened condensed milk to form a smooth paste, then gradually incorporate the remainder.
- Warm 1 cup of the milk in a small saucepan over medium-low heat until steaming. Gradually whisk the warm milk into the cocoa mixture until smooth.
- Pour the cocoa mixture into a slow cooker with a capacity of at least 4 quarts. Add the remaining 5 cups milk, heavy cream, and chocolate chips. Stir thoroughly and cover.
- Cook on LOW for about 2 hours, stirring every 20-30 minutes. Sweep the bottom and sides with a silicone spatula to loosen any settled chocolate, then whisk gently to blend.
- Once the chocolate has completely melted and the mixture is hot and smooth, stir in the vanilla. Avoid letting the hot chocolate boil. Switch to WARM for serving, stirring occasionally to maintain a smooth consistency. Ladle into mugs and add mini marshmallows.
Notes
Beautiful 10-in-1 Electric Multi-Cooker Instructions
Prepare the cocoa mixture as directed above, then combine it with the remaining milk, cream, and chocolate chips in the cooking pot. Cover and select SLOW COOK. Set TEMP to LO and TIME to 02:00, then press the power button to begin. These controls apply to the 6-quart Beautiful 10-in-1 model.
Stir every 20-30 minutes with a silicone whisk or spatula, reaching across the bottom and around the sides. Begin checking after 1½ hours; continue until the chocolate is fully incorporated and the drink is hot. Stir in the vanilla when ready. Use KEEP WARM for serving, stirring occasionally. If it finishes before the timer ends, stop the cooking cycle and select KEEP WARM.
Substitutions: Use 2% milk instead of whole milk for a lighter result, or replace the heavy cream with half-and-half. Bittersweet chocolate chips can replace the semi-sweet chips for a less sweet chocolate flavor. Sweetened condensed milk cannot be replaced directly with evaporated milk.
Adjusting consistency: For a thinner drink, stir in additional warm milk, ¼ cup at a time.
Serving suggestions and pairings: Offer whipped cream, crushed peppermint, or chocolate shavings alongside the marshmallows. Serve with shortbread, gingerbread cookies, or biscotti.
Storage: Divide leftovers among smaller containers and refrigerate within 2 hours. Cover and refrigerate for up to 4 days. Reheat individual portions in the microwave or warm gently in a saucepan, stirring frequently.
Freezing: Freeze without toppings in freezer-safe containers for up to 2 months, leaving room for expansion. Thaw overnight in the refrigerator, then reheat gently while whisking. Some separation may occur; whisk thoroughly to restore a smoother texture.
Equipment: Slow cooker with a capacity of at least 4 quarts, medium mixing bowl, small saucepan, silicone whisk, silicone spatula, measuring cups, measuring spoons, ladle, and mugs.
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