Crockpot Hot Chocolate is the easiest way to make a big batch of rich, decadent hot cocoa for a crowd, right in the slow cooker...and four flavor variations make it extra yummy!
Winter weather is here! So add a yule log to the hearth, throw on some footie fleece PJs for toasty toes, and whip up a big ol' slow cooker of hot chocolate for warm and happy tummies!
Whether holiday festivities are a consideration or not, this Crockpot Hot Chocolate would be perfect for any large group or winter gathering. You can make a regular batch in a small slow cooker or a jumbo batch in a large slow cooker. At any rate, it's simple to assemble and out-of-this-world delicious!
Ingredients
Like any good homemade hot cocoa, this Crockpot Hot Chocolate recipe starts with real (simple!) ingredients!
- Real chocolate. I like a combo of milk chocolate and semi-sweet chocolate for just the right balance, but you can adjust the ratio to your liking. And since this is a not-everyday indulgence around here, I prefer chopping up a few bars of good-quality chocolate for the best flavor and smoothest, creamiest Slow Cooker Hot Chocolate.
- Cocoa powder. For even deeper chocolate flavor. You may use either regular or Dutch-processed cocoa powder in this recipe. I'm partial to Rodelle Gourmet Baking Cocoa...it's amazing.
- Whole milk + half-and-half. This combo results in a texture that's both thick and silky.
- Sugar. Regular ol' granulated white sugar works just dandy.
- Pure vanilla extract. Just a splash adds a delicious undertone that puts this warm beverage over the top!
How to Make Crockpot Hot Chocolate
Substitutions
- Chocolate chips would totally work in place of chopped chocolate. However, because there are stabilizers added to the chips to help them hold their form, your Crockpot Hot Chocolate recipe may not turn out quite as smooth as if you make it with pure chocolate.
- Half-and-half is really just half milk and half heavy cream...so if you don't have half-and-half on hand, you may make this recipe with 5 cups whole milk + 1 cup heavy cream instead (for an equivalent ratio).
- You can actually make this recipe as light or as decadent as you prefer by adjusting the amount of milk and half-and-half (or heavy cream), or even using an alternative milk (2% or almond milk or whatever you like). And if you find your Slow Cooker Hot Chocolate to be too rich or sweet once it's all finished, you can always stir in a bit of extra milk.
Crockpot Size
This recipe, as written, will fit in a 3-quart slow cooker.
You may double the recipe for a large (6- to 7-quart) slow cooker.
Slow Cooker Hot Chocolate Flavor Ideas
What's even more fun about this Crockpot Hot Chocolate recipe is that you can add a few extra ingredients to turn decadent-yet-ordinary hot cocoa into a true gourmet treat. I've got a few ideas for y'all below, but the possibilities are truly endless!
Salted Caramel Hot Chocolate
Make a batch of Slow Cooker Hot Chocolate as directed, and then stir in ½ cup caramel sauce (this 5-Minute, 5-Ingredient Homemade Caramel Sauce is my favorite!) and ¼ teaspoon fine sea salt until dissolved and fully incorporated (feel free to add more caramel and/or salt, to taste).
Garnish with fresh whipped cream, a drizzle of caramel sauce, and flakes of sea salt.
Or if you prefer plain ol' caramel hot chocolate, just leave out the salt. 😉
Peppermint Hot Chocolate
Add your ingredients to the slow cooker along with ½ teaspoon pure peppermint extract.
After the Crockpot Hot Chocolate recipe is finished slow cooking, taste and add extra peppermint extract if desired, ¼ teaspoon at a time. Be careful and add gradually, tasting in between, as peppermint extract is very strong and can go from the perfect amount to way too much very quickly!
Garnish with peppermint marshmallows or fresh whipped cream and crushed candy canes.
Pssst...for a boozy version, swap out the peppermint extract for peppermint schnapps...add ½ cup schnapps at a time until it tastes just right! You'll probably end up needing around 1 cup total.
Mexican Hot Chocolate
Add ingredients to the crockpot along with 1 tablespoon instant espresso powder, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg.
If you have Mexican vanilla, use it in place of regular vanilla extract.
And for a little heat, add ⅛ teaspoon chipotle chile pepper powder at a time until you're happy with the level of smoky spice. You can even stir in a little Kahlua for an adults-only treat! Garnish with cinnamon sticks.
So who has other flavor ideas to share with the rest of us? Because I'm thinking my family is going to enjoy Crockpot Hot Chocolate at least a few more times before the winter is through... 😉
Wishing you all a warm weekend and a very Merry Christmas!
More Warming Winter Beverages
Crockpot Hot Chocolate
Crockpot Hot Chocolate is the easiest way to make a big batch of rich, decadent slow cooker hot chocolate for a crowd...and four flavor variations make it extra yummy! Course: DrinksCuisine: American Prep Time: 15 minutes Cook Time: 2 hours 15 minutes Total Time: 2 hours 30 minutes Servings: 8 servings Calories: 351kcal Print Pin RateIngredients
- ¾ cup sugar
- 6 tablespoons cocoa powder
- 4 cups milk
- 2 cups half-and-half
- 1 teaspoon pure vanilla extract
- 3 ounces semisweet chocolate, finely chopped
- 3 ounces milk chocolate, finely chopped
- Marshmallows and/or fresh whipped cream, for serving
Instructions
- In a 3-quart (or larger) slow cooker, combine the sugar, cocoa powder, milk, half-and-half, and vanilla. Whisk until all of the cocoa powder is dissolved and fully incorporated. Stir in the chopped chocolate.
- Cover and cook on LOW, whisking every 45 minutes, for a total time of 2 to 3 hours (cook until all of the ingredients are melted and well-combined and the drink is hot). Reduce the heat to WARM while serving. Garnish with marshmallows or whipped cream.
Equipment Needed
Video
Notes
ADDITIONAL FLAVOR VARIATIONSSalted Caramel Hot Chocolate: Make a batch of Crockpot Hot Chocolate as directed. Stir in ½ cup caramel sauce + ¼ teaspoon fine sea salt until dissolved and fully incorporated (feel free to add more caramel and/or salt, to taste). Garnish with fresh whipped cream, a drizzle of caramel sauce, and flakes of sea salt. (Or if you prefer plain ol' caramel hot chocolate, just leave out the salt. Peppermint Hot Chocolate: Add ingredients to the crockpot along with ½ teaspoon pure peppermint extract. After the Peppermint Hot Chocolate is finished cooking, taste and add extra peppermint extract if desired, ¼ teaspoon at a time. Be careful and add gradually, tasting in between, as peppermint extract is very strong and can go from the perfect amount to way too much very quickly! Garnish with peppermint marshmallows or fresh whipped cream and crushed candy canes. (For a boozy version, swap out the peppermint extract for peppermint schnapps…add ½ cup schnapps at a time until it tastes just right! You’ll probably end up needing around 1 cup total.) Mexican Hot Chocolate: Add ingredients to the crock pot along with 1 tablespoon instant espresso powder, 1 teaspoon ground cinnamon, + ¼ teaspoon ground nutmeg. If you have Mexican vanilla, use it in place of regular vanilla extract. Garnish with cinnamon sticks. (For optional heat, add ⅛ teaspoon chipotle chile pepper powder at a time until you’re happy with the level of smoky spice. And for a boozy version, you can even stir in a little Kahlua.)
Nutrition
Calories: 351kcal | Carbohydrates: 41g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 35mg | Sodium: 81mg | Potassium: 388mg | Fiber: 3g | Sugar: 34g | Vitamin A: 412IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 2mg Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!Post originally published on December 23, 2017, and updated on November 28, 2020, and November 29, 2022.
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