A cup of this velvety crock pot hot chocolate is the perfect way to welcome the holiday season. It screams “drink me” when you add fluffy whipped cream and dark chocolate shavings on top.
Why You’ll Love This Crock Pot Hot Chocolate Recipe
This homemade hot chocolate will be your go-to drink once the leaves and snow start falling. It’s:
- Extra chocolatey. It’s got cocoa powder, chopped chocolate, and chocolate shavings!
- Authentic. This recipe uses a European secret for a perfectly thick mixture.
- Classic. Everyone loves a cup of homemade hot chocolate.
- Great for chilly nights in. Every sip is ultra thick and creamy so you can cuddle up in a blanket when it’s cold outside.
What You’ll Need
An Italian once told me the secret to any hot chocolate’s thickness is cornstarch. Scroll to the recipe card at the bottom of the post for exact amounts.
- Milk – Avoid plant-based milk because it’s water-based. Use whole milk or 2%.
- Vanilla extract – It rounds out the flavors, but you can skip it.
- Cocoa powder – Use sweetened or unsweetened.
- Chocolate – I prefer dark chocolate, but bitter-sweet and milk chocolate are great options. If you use milk chocolate your drink will be sweeter.
For the Slurry
- Milk – Use whole milk or 2%.
- Cornstarch – You can swap it for all-purpose flour.
- Whipped cream – Feel free to use Cool Whip or milk foam.
- Chocolate shavings – Mini chocolate chips or sprinkles work too.
How to Make Crock Pot Hot Chocolate
Stir the hot chocolate really well to remove any lumps for an extra silky consistency. Scroll to the recipe card at the bottom of the post for exact amounts.
- Fill the crockpot. Whisk the milk, vanilla, and cocoa powder in the crock pot until smooth. Cover it with the lid.
- Set it. Cook the hot chocolate on HIGH for 2 hours.
- Add the chocolate. Remove the lid. Stir in the chopped chocolate until completely melted.
- Adjust the sweetness. Do a taste-test and add sugar until sweetened to taste. Stir in one tablespoon at a time.
- Make the slurry. Whisk the milk and cornstarch in a small bowl until smooth.
- Thicken it. Stir the slurry into the hot chocolate mixture. Cover the crock pot with the lid. Cook it on HIGH for another hour or until thickened.
- Garnish it. Remove the lid and pour the hot chocolate into mugs. Add whipped cream and chocolate shavings. Enjoy!
Tips & Variations for Making Slow Cooker Hot Chocolate
This easy crock pot hot chocolate recipe is still do-able on the stove!
- Use extracts. Try adding a drop of peppermint, almond, or orange extract for a unique twist.
- Go white. Swap the dark chocolate for white chocolate. Since it’s sweeter, you may need to add 1/2-1 cup extra milk.
- Spice it up. Add 1/4-1/2 teaspoon of cinnamon, nutmeg, or even a dash of cayenne for a hint of warmth and depth.
- Spike it. For adults, consider adding a shot of your favorite liqueur like Baileys, Kahlúa, or Peppermint Schnapps. I also have a Spiked Crockpot Hot Chocolate recipe.
- Make a mocha hot chocolate. Add 1-2 shots of espresso into the mixture for a bit of caffeine.
- Use the stove. Except for the chopped chocolate, whisk all of the ingredients in a pot until well combined. Add the chocolate. Place it over medium heat for 15-20 minutes or until the chocolate has melted. Stir occasionally.
- Use leftovers. You can use leftover chocolate chips and chopped chocolate to reduce kitchen waste.
This crock pot hot chocolate is a great afternoon drink with your favorite sweet treats. Pair it with my Macadamia Nut Cookies or Pistachio Biscotti for something nutty. You can even dunk them in! My White Chocolate Chip Cookies are a classic cookie option too. Go for my Chocolate Pumpkin Bread or Pumpkin Pie for a seasonal bite.
Freezing it for later is great for days when you don’t want to lift a finger but still want a hot, homemade drink.
- Fridge: Place it in an airtight container for up to 5 days. Keep it away from strong-smelling foods like onions so that it doesn’t absorb any weird odors.
- Freezer: Pour the cooled drink into freezer-friendly bags in serving-size portions. Freeze for up to 2 months. Thaw it overnight in the fridge.
- To reheat it: Pop it into the microwave for 1-2 minutes or until warm. You can also reheat it in a pot over medium-low heat, stirring occasionally for 8-10 minutes.
More Hot Chocolate Recipes
- Spicy Hot Chocolate Mocha
- 2-Ingredient Creamy Dark Hot Chocolate
- Spicy Mexican Hot Chocolate Fudge
- Vanilla Latte White Hot Chocolate
Crock Pot Hot Chocolate
- 3 cups 2% milk
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons good quality cocoa powder
- 1 cup chopped dark chocolate I used 71% cocoa
- 3 tablespoons 2% milk
- 1 1/2 tablespoons cornstarch
- whipped cream for serving (optional)
- chocolate shavings for garnish (optional)
- Pour the milk and vanilla into the slow cooker; whisk in cocoa powder and cover.
- Cook on HIGH for 2 hours.
- Remove lid and stir in chopped chocolate; stir until melted.
- Taste for sweetness and decide if you want to add some sugar to the mixture. If you decide to add sugar, whisk in a tablespoon of sugar at a time. Taste and adjust accordingly.
- Prepare a cornstarch slurry by combining milk and cornstarch in a small mixing bowl; mix until smooth paste forms.
- Whisk the cornstarch slurry into the hot chocolate mixture; whisk until well combined.
- Cover with a lid and continue to cook for 1 more hour, or until thickened. I suggest to whisk occasionally so to prevent any lumps.
- When ready, remove the lid and ladle the hot chocolate into mugs.
- Garnish with whipped cream and chocolate shavings.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.