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Slow Cooker Hot Chocolate
Rich, velvety Crockpot hot chocolate made with milk chocolate, semi-sweet chocolate, cocoa, and brown sugar instead of condensed milk. Cook low and slow while you set up for a holiday party, and it stays warm in the Crockpot for guests.
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Servings: 15 Servings
Equipment
- 1 Slow Cooker, 6-quarts or larger
Ingredients
- 6 cups whole milk
- 2 cups heavy cream
- 1/3 cup unsweetened cocoa powder
- 1/2 cup packed light brown sugar
- 3/4 teaspoon kosher salt
- 2 cups (11.5 ounces) milk chocolate chips, I use Hershey's brand
- 1 cup (6 ounces) semi-sweet chocolate chips
- 2 teaspoons vanilla extract
Instructions
- Add the heavy cream, milk, cocoa, brown sugar, Kosher salt, and chocolate chips to the slow cooker. The cocoa will just float to the top at this point, but that's normal, the cocoa will mix in when you stir the chocolate chips later.
- Cover and cook on low for 2 hours. Whisk every 30-45 minutes to keep the chocolate chips from burning to the bottom of the Crockpot as they melt.
- Continue cooking until the hot chocolate is warm, steaming, and the chocolate chips have fully melted. Do not let the hot chocolate come to a boil.
- Once the hot chocolate is smooth, stir in the vanilla at the end.
- Serve right away, or switch the slow cooker to warm if you’re serving a crowd. Check the slow cooker every 30 minutes to make sure it's not boiling or forming a skin on top. If the chocolate starts to boil, turn it off and let it keep warm from its own heat.
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Notes
- Half batch: Cut every ingredient in half. Cook on low for 2 hours in a 2-quart slow cooker
- Don't use high: High heat can scorch the chocolate chips on the bottom before they melt.
- Stovetop shortcut: Whisk everything except the vanilla in a large pot over medium heat, stirring constantly, until the chocolate melts and the pot is steaming, about 5-8 minutes. Stir in the vanilla, then transfer to a slow cooker on warm for up to 2 hours. Check it every 30 minutes, stir if a skin forms, and turn it off if it starts to bubble.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Reheat on low in a slow cooker or in a saucepan, whisking until smooth.
Nutrition
Serving: 6oz | Calories: 390kcal | Carbohydrates: 36g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 166mg | Potassium: 353mg | Fiber: 2g | Sugar: 31g | Vitamin A: 631IU | Vitamin C: 0.2mg | Calcium: 174mg | Iron: 1mg