I’m serving up winter in a mug with this Slow Cooker Hot Chocolate—creamy, indulgent, and effortlessly made in one big batch. It’s perfect for cozy gatherings or warming up a crowd with minimal fuss.
Why You’ll Love This Recipe
I adore how this recipe combines velvety heavy cream, rich chocolate, and sweet condensed milk to create a deeply comforting drink. Using the slow cooker means I can “set it and forget it,” with gentle heat that melds the flavors beautifully and keeps everything warm without scorching. Plus, it’s endlessly adaptable—whether you want to go minty, boozy, or extra decadent, it’s a breeze to customize.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups heavy cream (divided)
⅓ cup unsweetened cocoa powder
4 cups whole milk
14 ounces sweetened condensed milk
12 ounces semi‑sweet baking chocolate, finely chopped
1 tablespoon vanilla extract
Your favorite toppings (marshmallows, whipped cream, chocolate syrup, crushed candy canes, etc.)
directions
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I pour 2 cups of heavy cream into the slow cooker and whisk in the cocoa powder until smooth—this pre-mix helps the cocoa dissolve more evenly.
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I add the remaining 2 cups heavy cream, whole milk, sweetened condensed milk, chopped chocolate, and vanilla, then stir to combine.
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I set the slow cooker to low for 3 hours, stirring every 20 minutes or so to prevent the chocolate from burning or sticking to the bottom.
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When it’s fully melted and smooth, I switch the cooker to the warm setting for up to 3 hours to serve. If the hot chocolate thickens as it sits, I just stir in more milk to reach the perfect consistency.
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I ladle it into mugs and top with marshmallows, whipped cream, chocolate drizzle, crushed candy canes—whatever feels cozy.
Servings and timing
This recipe makes 12 servings.
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Prep Time: 2 minutes
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Cook Time: 3 hours
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Total Time: 3 hours 2 minutes
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days—many similar slow cooker recipes advise this duration. To reheat, I warm it gently on the stovetop over low heat, adding a little more milk if needed to restore that luscious smoothness.
FAQs
1. How can I prevent the hot chocolate from burning?
I stir every 20–30 minutes to ensure even heat distribution and prevent scorching—expert sources recommend whisking regularly.
2. Can I make a minty version?
Yes—add peppermint extract or melted mint baking chips during cooking for a refreshing twist.
3. What about a boozy hot chocolate?
For a festive adult version, stir in peppermint schnapps, Baileys, Kahlúa, or hazelnut liqueur just before serving.
4. My hot chocolate got too thick—what do I do?
No problem—I simply whisk in extra milk until it’s back to the perfect drinking consistency.
5. Is there a way to boost the flavor if it tastes flat?
I might stir in a pinch of sea salt, a dash of espresso, or extra vanilla or cocoa powder—small tweaks can make a big difference.
6. Can I speed up the cooking time?
Some recipes cook on high for shorter periods (45 minutes to 1 hour) but caution that the low setting is safer to avoid burning.
7. Can I use milk instead of heavy cream to lighten it?
Yes—I can substitute heavy cream with milk or half-and-half, though it yields a lighter texture. Slow cooker experts confirm cream offers the richest and creamiest results.
8. Can I keep the hot chocolate warm for long periods?
Once heated past around 140 °F, I can keep it on warm safely for up to 2 hours. After that, I transfer leftovers to the fridge.
9. Any tips for melting chocolate smoothly?
Yes—low heat and regular stirring work best. High heat risks scorching, and chocolate with higher cocoa butter melts more luxuriously.
10. How can I scale this recipe up or down?
I can easily halve or double ingredients. Just make sure the slow cooker remains about half to three-quarters full for even cooking and heat control.
Conclusion
I love how this Slow Cooker Hot Chocolate turns winter cravings into effortless comfort—rich, creamy, and endlessly customizable. Whether I’m staying cozy by the fire, hosting a crowd, or adding a festive twist, this recipe delivers warmth and joy in every sip. May it become your go-to for cold nights and good company. Happy sipping!
Print
Slow Cooker Hot Chocolate
- Total Time: 3 hours 2 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Rich, creamy, and decadently smooth, this slow cooker hot chocolate is the ultimate winter warmer. Perfect for parties and gatherings, it simmers gently to develop deep chocolate flavor with the ease of a hands-off method. Just top with whipped cream or marshmallows and serve!
Ingredients
4 cups heavy cream, divided
1/3 cup unsweetened cocoa powder
4 cups whole milk
14 ounces sweetened condensed milk
12 ounces semi-sweet baking bar, finely chopped
1 tablespoon vanilla extract
Your favorite toppings (marshmallows, whipped cream, chocolate syrup, crushed candy canes)
Instructions
Add 2 cups of heavy cream to the slow cooker. Whisk in cocoa powder until fully combined.
Add remaining 2 cups heavy cream, whole milk, sweetened condensed milk, chopped chocolate, and vanilla extract. Stir to combine.
Cook on low for 3 hours, stirring every 20 minutes to help the chocolate melt and prevent sticking.
Once fully combined and creamy, switch the slow cooker to the warm setting for up to 3 hours during serving.
If the hot chocolate thickens too much, stir in additional milk to reach your preferred consistency.
Serve hot with your choice of toppings.
Notes
Mix cocoa with cream first for smooth blending.
Stir every 20 minutes to avoid burning.
Add milk if it thickens too much.
Use quality chocolate for best flavor.
Customize with mint, alcohol, or spices as desired.
- Prep Time: 2 minutes
- Cook Time: 3 hours
- Category: Appetizer
- Cuisine: American
