This Slow Cooker Hot Chocolate is super easy to make, with a rich, creamy texture and a velvety, deeply intense chocolate flavor that’s sure to satisfy. Perfect for parties and entertaining, it stays warm and ready to serve right out of the crockpot.
If you love a cozy cup of hot chocolate, you have to try this peppermint hot chocolate recipe next!
Why You'll Love This Slow Cooker Hot Chocolate
It's almost as easy as tearing open a packet of store-bought cocoa mix, but tastes a hundred times better! Simply add all the ingredients to your crockpot, give it a whisk every so often, and let it do its thing. Once it's ready, keep it warm in the slow cooker for holiday parties, snow days, or any cozy Christmas gathering.
It's rich, wonderfully chocolatey, and pure chocolate heaven in a mug!
I origially published this recipe in 2024 using heavy cream, but a few readers found it a little too creamy. I've since adjusted the recipe to use only milk, giving it a smoother, more balanced chocolate flavor.
-maria doss
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What is the secret to making great hot chocolate?
The secret to
great hot chocolate is combining real chopped chocolate (with high cocoa butter content) alongside unsweetened cocoa powder, using a whole milk and cream base, and avoiding a boil so the emulsion stays smooth and rich.
The Core Techniques & Ingredients
- Use Real Chocolate + Cocoa Powder: Do not rely on powdery packets or melted chocolate alone. Pairing high-quality dark or semi-sweet chocolate bars (60%–70% cocoa) with a small amount of cocoa powder gives you both the creamy body of melted fat and the deep, rich punch of cocoa flavor. Reddit·r/recipes +3
- The Dairy Base: Use whole milk as your foundation and add a splash of heavy cream or half-and-half. Higher fat content creates a silky, velvet-like mouthfeel instead of a watery drink.
PA Eats +1 - Control the Heat: Heat your liquid gently over medium-low heat. Never let the milk come to a rolling boil—scalded milk ruins the taste, and excessive heat can break the choc
Ingredients For Slow Cooker Hot Chocolate
Scroll down to the recipe card below for full information on ingredients and amounts.
- Milk – Use whole or skim milk. Whole milk gives the hot chocolate a slightly richer texture, but skim milk works just as well. The sweetened condensed milk and chocolate chips provide plenty of natural thickness and creaminess.
- Cocoa powder – I use natural unsweetened cocoa powder, such as Hershey's, for a deep chocolate flavor. Dutch-process cocoa works too and gives the hot chocolate a smoother, slightly milder taste.
- Chocolate chips – For the best flavor and a smooth, rich finish, I recommend Ghirardelli semi-sweet chocolate chips. I find Nestlé chocolate chips a little sweeter, so Ghirardelli gives you a better balance.
- Sweetened condensed milk – This adds sweetness and makes the hot chocolate wonderfully creamy and indulgent. It also means you don't need to add any extra sugar.
How To Make Hot Chocolate In A Slow Cooker?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Tips for Success
- Use good quality chocolate like Ghirardelli semi-sweet chocolate chips.
- Make sure to whisk your hot chocolate every 30 to 45 minutes, so the chocolate chips melt evenly and blend smoothly into the mixture — this prevents a big clump of melted chocolate from forming on the bottom.
- Storage
- You can keep your homemade hot chocolate warm in the crockpot for up to 2 hours on the "keep warm" setting, making it easy to serve directly from the crock pot.
- Leftover cocoa will stay fresh for up to three days in the fridge when stored in an airtight container. To reheat, simply warm it in a microwave-safe mug in 30-second intervals, stirring in between, until it's heated through.
More Holiday treats
Slow Cooker Hot Chocolate
Equipment
- Slow Cooker
Ingredients
- 8 cups milk divided (2% is OK)
- ¾ cup cocoa powder
- 1 can sweetened condensed milk (14 ounces)
- 2 cups semi-sweet chocolate chips (I like to use Ghiradelli. Nestle chocolate chips tend to be sweeter)
- 2 teaspoons vanilla extract
- whipped cream or marshmallows to serve
Instructions
- Dissolve cocoa powder. Heat 2 cups of milk on the stovetop or in the microwave until hot. Pour into the slow cooker and then add ¾ cup cocoa powder. Whisk until the cocoa powder fully dissolves.
- Mix. Add the remaining 6 cups of milk, 1 can condensed milk, 2 cups chocolate chips, and 2 teaspoon vanilla extract. Give a good stir.
- Cook. Cover and cook on low for 2 hours, stirring every 30–40 minutes. It’s important to stir regularly so the chocolate chips melt evenly and blend smoothly into the mixture — this prevents a big clump of melted chocolate from forming on the bottom.
- Serve. It’s ready when all the chocolate chips have melted and the mixture is hot. Serve with whipped cream or marshmallows, if desired.Store leftovers in the refrigerator and warm up on the stove or in the microwave.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Toppings for hot chocolate
Marshmallows and whipped cream are timeless classics, but don’t be afraid to get creative! Add a touch of flair with dark chocolate shavings, a drizzle of caramel or chocolate syrup, a pinch of sea salt, or crushed candy canes for a festive twist to the slow cooker hot cocoa.
Hosting a gathering? Create a cozy hot chocolate station by setting up your crockpot with a variety of toppings so guests can mix and match their favorites for a personalized cup of cocoa. It is especially perfect to serve along with your Christmas breakfast and brunch.
FAQ'S
Homemade hot chocolate is always better with milk. It gives a richer, creamier texture and a more indulgent flavor that balances the cocoa’s bitterness. Whole milk makes it extra luxurious, while 2% milk offers a lighter option. Using water results in a thinner, less creamy drink — more like hot cocoa than true hot chocolate.
You’ll follow almost the same steps as usual. Start by heating 2 cups of milk in a large pot until hot. Whisk in the cocoa powder until fully dissolved. Add the remaining milk and all other ingredients, then cook over medium heat. Whisk frequently to prevent the chocolate chips from sticking to the bottom or seizing. Continue cooking until the mixture is heated through and the chocolate is completely melted, about 20 minutes.
Hot cocoa and hot chocolate are different in ingredients and texture. Hot cocoa is made with cocoa powder, sugar, and milk or water, so it’s lighter, thinner, and sweeter. Hot chocolate is made by melting real chocolate into milk, making it thicker, creamier, and richer with a smooth, velvety chocolate flavor.
Variations
Peppermint: Whisk ½ teaspoon of peppermint extract into the mixture when you add the vanilla extract. You might also love this small batch peppermint hot chocolate.
Alcohol: For an adult beverage, try adding some Kahlua or Peppermint Schnapps.
Caramel: Drizzle a little salted caramel on top of each serving.
MADE THIS RECIPE AND LOVED IT? 💚 Please leave a ⭐️STAR rating and COMMENT below- I love to hear your feedback! Tag me with your creations on Instagram and find me on Facebook.
Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
Jessica Hall
It tastes good but my family thought it was a little too chocolatey and heavy. I think I will try again with more milk
Maria Doss
Sounds good! Happy New Year - Maria
Laura R
Very good but almost too creamy. Will make with 2% milk next time.
Maria Doss
Sounds good! Happy New Year - Maria