Creamy, rich, and decadent, this slow cooker hot chocolate is made with real melted chocolate and makes enough to serve a crowd. The best part is it takes just a few minutes to prep, and then the slow cooker takes over. A mug of this easy homemade hot chocolate is sure to warm you up and chase away any winter blues—don’t forget the whipped cream or marshmallows!
I originally published this recipe in 2016 and have since added new photos and additional success tips.
Eat your chocolate and drink it, too!
I shared this recipe years ago, and it has become a cold-weather must-have that tastes especially soul-warming on chilly snow days.
One reader, Laurie, commented: “I made this for Christmas Eve this year. It was delicious and decadent. Rich chocolate flavor that left you satisfied. I added a mini candy cane, miniature marshmallows, and whipped cream on top. Oh my! ★★★★★“
Another reader, Michelle, commented: “This was so delicious, I went back for seconds and then thirds. I fear I would have consumed the whole slow cooker if there weren’t others to (begrudgingly) share with. ★★★★★”
Homemade Hot Chocolate: Easier Than You Think!
The process is *almost* as easy as ripping open a packet of store-bought hot cocoa mix. Toss all of the ingredients together in your slow cooker, whisk every now and then, and it’s done. The “recipe” takes just 10 minutes of prep and either 5 hours on low or 3 hours on high. Have it warming in the slow cooker for all your cookie or gift exchange parties, holiday parties, snow days, and other cold-weather gatherings.
This hot chocolate is made in the slow cooker—a versatile kitchen device that’s not just for savory meals like sweet potato turkey chili or turkey meatballs.
It’s mega creamy and so undeniably chocolate-y and rich that it should come with a warning label. It honestly tastes like pure melted chocolate with a creamy, frothy consistency. Because guess what? It’s made with pure melted chocolate!
Grab These Ingredients For Your Slow Cooker Hot Chocolate
The full printable recipe is below, but let me walk you through each ingredient so you understand their importance. To ensure each sip is as delicious as intended, avoid making substitutions unless otherwise noted.
- Whole Milk – This is the base of the drink, and I choose whole milk to ensure a thick, rich consistency. Skim milk, 1%, or 2% would be fine, as long as you keep the heavy cream.
- Heavy Cream – For the silkiest, creamiest consistency, I strongly recommend using heavy cream. This is especially important if you’re using a reduced fat milk. If you’re using whole milk, half-and-half would be a fine substitution for the heavy cream.
- Sugar – To sweeten the drink.
- Semi-sweet Chocolate – Use 8 ounces of semi-sweet chocolate—the bars sold in the baking aisle next to the chocolate chips. Semi-sweet is best because it brings the perfect balance of sweetness and rich chocolate flavor. Bittersweet chocolate can work in its place, but avoid using unsweetened chocolate. While it’s wonderful in some baking recipes, it lacks the natural sweetness needed for your hot chocolate beverage!
- Cocoa Powder – This adds more cocoa flavor, and helps keep the mixture thick. You can use natural or dutch-process cocoa here.
- Vanilla Extract – For flavor. It’s not just for vanilla-flavored baked goods!
No, I strongly recommend using chocolate bars such as 2 4-ounce bars of Ghirardelli or Bakers brand semi-sweet chocolate. Save chocolate chips for chocolate chip cookies. Why? Chocolate chips do not melt down very easily and will separate from the liquid in the hot cocoa beverage.
Yes, absolutely. Whisk the milk, cream, and sugar together in a large dutch oven or pot set over medium-low heat. Once simmering around the edges, whisk in the remaining ingredients. Whisk occasionally until the mixture has warmed through and chocolate is melted, about 20 minutes.
Whisk all of the ingredients together in your slow cooker. If you need a recommendation, I own and love this one. Any slow cooker between 4.5 to 7 quarts is fine. The pictured one is by the same brand and I bought it at Target. I can’t find the same exact color any longer, but here it is in a darker blue shade.
As the slow cooker does its job, be sure to whisk the mixture every 45 minutes to 1 hour. Cook it on low for 5 hours or on high for 3 hours.
Required for serving: lots of marshmallows or even homemade marshmallows. Or even a (BIG) dollop of homemade whipped cream! And if you really want to go overboard with dessert (don’t we all?), serve this hot chocolate with hot cocoa cookies.
Optional Toppings & Flavors:
- Caramel: Drizzle a little salted caramel on top of each serving.
- Peppermint: Whisk 1/2 teaspoon of peppermint extract into the mixture when you add the vanilla extract. As the cocoa warms, taste, and add more if desired. Garnish each mug with a candy cane.
- Espresso: Before mixing all of the ingredients together in the slow cooker, warm 1 cup of whole milk in the microwave or on the stove. Whisk 1 Tablespoon of espresso powder into it, then combine the espresso milk with the other ingredients in the slow cooker per the recipe instructions.
Homemade Slow Cooker Hot Chocolate
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours, 10 minutes
- Yield: about 10 cups
- Category: Beverage
- Method: Slow Cooker
- Cuisine: American
Description
This is extra creamy, extra rich, and gloriously decadent slow cooker hot chocolate made in the crockpot. Be sure to whisk the mixture every 45 minutes to 1 hour to ensure the chocolate isn’t burning on the bottom. See recipe Note for stove-top recipe.
Ingredients
- 6 cups (1440ml) whole milk (skim, 1%, or 2% are OK)
- 2 cups (480ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 8 ounces (226g) semi-sweet chocolate, coarsely chopped
- 1/4 cup (21g) unsweetened natural cocoa powder or dutch-process cocoa powder
- 2 teaspoons pure vanilla extract
- toppings: marshmallows, whipped cream, candy canes, salted caramel, etc.
Instructions
- Place all of the ingredients into a large slow cooker. (Here’s one I own and love!) Vigorously whisk to get the cocoa powder as mixed in as possible—you don’t want it all floating on the top. Keep whisking for a minute or 2 until it’s all combined.
- Cook on low for 5 hours or on high for 3 hours, whisking the mixture every 45 minutes to 1 hour to ensure the chocolate isn’t burning on the bottom.
- Ladle the hot chocolate into mugs and top with marshmallows or other optional toppings.
- Store leftovers in the refrigerator and warm up on the stove or in the microwave.
Notes
- Special Tools (affiliate links) Large Crock Pot | Whisk | Clear Glass Mugs (I love these mugs!)
- Heavy Cream: For the silkiest, creamiest consistency, I strongly recommend using heavy cream. This is especially important if you’re using a reduced fat milk. If you’re using whole milk, half-and-half would be a fine substitution for the heavy cream.
- Can I Use Chocolate Chips? No, I strongly recommend using chocolate bars such as 2 4-ounce bars of Ghirardelli or Bakers brand semi-sweet chocolate. Chocolate chips do not melt down very easily and will separate from the liquid in the hot cocoa beverage.
- No slow cooker? No problem! Whisk the milk, cream, and sugar together in a large dutch oven or pot set over medium-low heat. Once simmering around the edges, whisk in the remaining ingredients. Whisk occasionally until the mixture has warmed through and chocolate is melted, about 20 minutes.
Reader Comments and Reviews
I just tried this recipe scaled down (halved) on the stove to see if we’d like it for Christmas. Everyone loved it. I had a Ghirardelli Bittersweet bar on hand and Ghirardelli unsweetened powder, whole milk and light cream. I added an extra 2 Tbsp due to using the bittersweet. It was soooo good.
Awesome recipe, though it did need some tweaking. I doubled the batch and made it dairy free by using oat milk (same amount as milk) and canned coconut milk as the cream (halved the amount needed). It definitely needed a pinch of salt, but after it all came together it was a wonderfully creamy, thick and delicious hot cocoa that my boyfriend’s family said was the best hot cocoa they’ve ever had! Last tweak I would make is that it doesn’t have to cook so long on the slow cooker. 3 hours on high is perfect if you want a balance between a milk chocolate and dark chocolate flavor.
Great recipe! I did make a little change, I used 4oz semi sweet, and 4oz German chocolate, just for a bit more sweetness! Everyone loved it! I didn’t realize it would take so long to make, so I did it on the stove first, then dumped into the crockpot to keep warm.
I’ve made this amazing recipe several times for parties and family get-togethers. ALWAYS with rave reviews. Yesterday I made it for our holiday party and the final product had tiny lumps throughout that looked like milk solids. I tried whisking to no avail. I did accidentally leave it on high in the crockpot longer than the recommended 4 hours so maybe that did it? It’s become such a tradition for us that I don’t want to make the same mistake again. Any thoughts on what I may have done wrong? Thanks!
Hi Melissa, yes, it sounds like the hot chocolate may have been over-heated. Do you have an option on your slow cooker to just “keep warm” instead of continue cooking?
This was so delicious, I went back for second and then thirds. I fear I would have consumed the whole crock pot if there weren’t others to (grudgingly) share with.
Hi Sally, I plan on making this yummy recipe for our New Year’s Eve party this year. One hack I use to prevent cocoa powder from clumping/making dry powdery pockets is to put the cocoa powder in a separate cup with a small amount of the liquid used in the recipe(in this recipe, milk). I use a mini whisk and stir the cocoa and liquid used until getting a smooth homogenous mixture. Then, all I have to do is add the smooth mixture to the liquid (milk/cream). It really works and creates a very creamy texture.
I started making this an hour ago. I came back to the kitchen and the slow cooker had bubbled over and made a mess in the kitchen. There is still a lot left in the slow cooker but I am wondering if I did something wrong. I dont know why it bubble over. What would cause such a mess?
Hi Todd, how odd! The only reason I can think of is that your slow cooker is much too hot. Was it boiling? Is your slow cooker large enough?
This is the slow cooker I am using.
https://www.amazon.com/Aroma-Professional-ARC-5000SB-Stainless-Exterior/dp/B01N8RAZB1
I thought maybe it had to do with heavy whipping cream vs regular whipping cream but then I read someplace they are the same thing.
Hi Todd, yes, they are the same thing. Your 4 qt slow cooker is likely too small and that’s what caused the issue. Did you have it on the slow cook setting? 6 or 8 quart would be best for this recipe.
I did have it on the slow cook setting. So I would need to cut the recipe in half to use this slow cooker?
That should be about right.
Can I Lake Champlain Hot Chocolate mix in place of dutch process cocoa? If so, amount?
I can’t see why not. If it’s sweetened, I would reduce the sugar in this recipe.
My boyfriend and I are planning to try this one soon and were wondering what brand of bar chocolate you recommend. Also, how long can this be stored in the fridge?
Hi Quinn! We love Baker’s brand or Ghirardelli pure baking chocolate.
So rich and so creamy. Hands down best homemade cocoa. Followed recipe exactly, and in my 2nd mug… added a shot of baileys!
My sister found it a little too rich … she said it reminded her of dark chocolate and wanted to dilute with milk.
As a dark chocolate lover, that was no issue for me!
Can I make this a day ahead of time and warm up the next morning?
Hi Patty, absolutely. Store in the refrigerator overnight and warm up on the stove, in the microwave, or in your slow cooker the next morning. Enjoy!
AMAZING!!! I’ve made this twice now. Once as written (crockpot) and yesterday (stovetop) with almond milk in place of the regular milk and canned coconut milk in place of the cream (one of my friends wanted dairy-free). I even made whipped cream with coconut milk! This hot chocolate is rich and creamy and so so good! Thanks, Sally!
If I could give this recipe a thousand stars, I would. Believe me when I say that I am a hot chocolate type of gal. I loved hot chocolate at Angelina’s in Paris and saad in London, but this my friends is the real deal. I made mine in the instant pot… followed the directions exactly and used the slow cook mode. This recipe single handedly destroyed my need to ever go out for hot chocolate. Thank you sally for making me a rockstar hot chocolate maker!!!
Wow! Just made this for the family after the Santa Clause Parade while we decorated the Christmas Tree! I made 1/3 of the recipe for the three of us which was a small mug each. I added freshly whipped cream with vanilla and some icing sugar and drizzled with your salted caramel. It was so rich and amazing! This will definitely be made often this winter! Once again, you’ve outdone yourself Sally! Thanks for a great recipe!
Making this for a school function. I need to double it. I think it might be hard to get that volume of liquid up to temp in the crock pot. Would you just put it on high longer, or would you warm the dairy on the stove a bit before putting in crockpot? Thank you!
Either way would be fine– warming for longer because of the added volume works well for me or you can try warming the dairy up before adding to the slow cooker.
I made this to take to my daughter and grandchildren last Christmas. I used 7 cups of milk, 1 cup of cream, dark chocolate and added a half a bag of Andes baking chips (my family is mint crazy) and a pinch of salt. Oh my! This was the best hot chocolate I ever made and my grandchildren are still talking about it!
Hi Sally
What about making a white hot chocolate? Other than chopping up and adding white chocolate, should the other ingredients be adjusted at all? Two of my family cant have caffeine in any form, so we have a lot of white chocolate in the house!
I bet white hot chocolate would be so delicious! I haven’t tried it yet but might need to add it to my list!
To make it less rich and dense, could I put one less cup of heavy cream, and replace that with an extra cup of milk?
Definitely!
This is so good! I’ve made it a couple of times most recently today for a cookie decorating party. Everyone loved it. It’s easy to make and so delicious. Thank you for your great recipes Sally, Merry Christmas to you and your family!
Is it possible to make this with almond or cashew milk if we still use the heavy cream? I will be making this for our family Christmas cookie baking session next weekend!
In place of the whole milk? Definitely. I imagine it would be so good with cashew milk.
My husband asked me to make homemade hot chocolate for Christmas morning so after reading lots of recipes I decided to make this. It was really good but it was REALLY rich and dense. After a couple of sips it became overwhelming to drink by itself ( I mixed it with coffee and it was wonderful).
That’s a GREAT idea to stir into coffee.
Hi Sally, If i use milk chocolate chips instead of semi sweet, should i omit the sugar?
I wouldn’t omit it completely, I’d reduce it maybe down to 1/4 cup.
I made this for our Ugly Sweater Party this weekend!!! It is the best Hot Chocolate I have ever had!!!
My hubby bribed me into making this by promising to make your soft brown sugar cookies as my reward at the end of the week… We’re going to settle down and watch Gilmore Girls tonight with mugs of slow cooker hot chocolate, and enjoy ourselves! Just put it in the slow cooker, and waiting for it to start doing its thing now… 🙂
This looks fabulous; it’s going straight into my recipe binder. I’m definitely going to have to give this hot chocolate a go. Who doesn’t love hot chocolate, but HOMEMADE hot chocolate…? 😉
Quick question about your truffles… Of course, as Christmas comes around, I’ve been doing some baking. Your mint truffles from your cookbook are on the top of my list to make. The recipe calls for 3 to 4 hours in the fridge for the ganache filling to firm; however, I realized I cannot finish the recipe at the time being, so I’m not sure whether to leave the ganache chilling or at room temp. to complete later. I don’t want it to be dry or cracked obviously. But you’re the expert, so what should I do? 🙂
Hi Hope! Great question about the truffles. Let it hang out at room temperature until you can chill it.
Absolutely! You can warm this hot chocolate up in the slow cooker again or on the stove for about 10 minutes on medium heat.