Crock Pot Hot Chocolate
Dec 25, 2018, Updated Dec 18, 2023
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A cup of this velvety crock pot hot chocolate is the perfect way to welcome colder weather, not to mention the holiday season! Set it to cook, and your cozy, creamy homemade hot chocolate is ready to serve in a few hours. Just add fluffy whipped cream and chocolate shavings on top.
Once you’ve made hot chocolate in the crock pot, you’ll never want to make it any other way. This crock pot hot chocolate is ultra-rich, creamy, and chocolatey, and thickened by a secret ingredient I picked up from an Italian: cornstarch! Don’t knock it ’til you’ve tasted this creamy hot chocolate recipe for yourself.
Why You’ll Love This Crock Pot Hot Chocolate Recipe
- Extra chocolatey. My hot chocolate recipe includes cocoa powder, chopped chocolate, and chocolate shavings for extra fudginess in every sip.
- Authentic. Everyone loves a cup of homemade hot chocolate. This recipe uses a cornstarch slurry, a European secret for a perfectly thick mixture.
- Warming from the inside out. Who else couldn’t wait to get in from the cold after skating or skiing in the winter, just to warm up with a mug of creamy homemade hot chocolate?
- Wonderful for parties. Like Christmas punch, crock pot hot chocolate was made for satisfying a crowd. With this method, you can make enough hot chocolate for a party while barely lifting a finger!
Ingredients You’ll Need
An Italian once told me the secret to any hot chocolate’s thickness is a cornstarch slurry. It turns out that they were right! I’ve included notes below on what you’ll need to make this hot chocolate recipe. Scroll to the recipe card at the bottom of the post for exact amounts.
- Milk – Avoid plant-based milk as it’s water-based, and the hot chocolate won’t be as creamy. For best results, use whole milk or 2%.
- Vanilla extract – I like adding vanilla to round out the flavors, but it’s optional. You can also try another flavoring extract, like peppermint, for a festive twist.
- Cocoa powder – Use sweetened or unsweetened natural cocoa powder.
- Chocolate – I prefer dark chocolate, but bitter-sweet and milk chocolate are also great options. Keep in mind that if you use milk chocolate, your drink will be sweeter.
- Cornstarch – You’ll combine the cornstarch with milk to make a slurry. All-purpose flour will work here, too, though you’ll need about twice the amount of flour as cornstarch.
- Whipped Cream – Whip it yourself, or use store-bought Cool Whip or frothed milk. I also like to add chocolate shavings, mini chocolate chips, or sprinkles for garnish.
Recipe Tips and Variations
- Use extracts. Try adding drops of peppermint, almond, or orange extract for a different flavor profile.
- Make white hot chocolate. Swap the dark chocolate for white chocolate. Since it’s sweeter, you may need to add half to one cup of extra milk.
- Spice it up. Add ¼ to ½ 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 that you can try.
- Make a mocha hot chocolate. Add 1-2 shots of espresso into the mixture for a mocha version.
- Use leftover chocolate. If you have extra chocolate chips from making chocolate chip cookies or chopped chocolate leftover from your Christmas baking, add it to the crock pot!
Serving Suggestions
Serve this crock pot hot chocolate topped with fluffy whipped cream and chocolate shavings, or enjoy it the old-fashioned way with marshmallows!
Hot chocolate is a cozy afternoon drink with your favorite sweet treats, like these macadamia nut cookies or homemade pistachio biscotti for dunking. My white chocolate chip cookies and gingerbread cookies are classic, or try my chocolate pumpkin bread or a slice of pumpkin pie for a seasonal bite.
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Crock Pot Hot Chocolate
Ingredients
- 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
FOR THE CORNSTARCH SLURRY
- 3 tablespoons 2% milk
- 1 1/2 tablespoons cornstarch
- whipped cream, for serving (optional)
- chocolate shavings, for garnish (optional)
Instructions
- 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.
- Serve.
Nutrition
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.
How to Make Crock Pot Hot Chocolate
This recipe makes about 4 servings, but you can easily double the ingredients for a larger crowd. Follow the step-by-step instructions below.
- Fill the crockpot. Whisk the milk, vanilla, and cocoa powder in the crock pot until smooth.
- Set it. Close the lid and set the crock to cook the hot chocolate on HIGH for 2 hours.
- Add the chocolate. After a couple of hours, stir in the chopped chocolate until it’s completely melted. At this point, do a taste-test. If needed, stir in sugar, one tablespoon at a time, until the hot chocolate is sweetened to your liking.
- Thicken. Now, whisk milk with cornstarch in a small bowl. Stir the slurry into the hot chocolate. Then, cover the crock pot and cook on HIGH for another hour, or until thickened.
- Garnish and serve. Stir the hot chocolate really well to remove any lumps. Lastly, pour the hot chocolate into mugs. Add whipped cream and chocolate shavings. Enjoy!
Stovetop Method
Except for the chopped chocolate, whisk all of the ingredients in a pot on the stove until well combined. Add the chocolate. Warm the pot over medium heat for 15-20 minutes, or until the chocolate has melted. Stir occasionally, and serve as directed.
Proper Storage
- Refrigerate. Refrigerate the cooled crock pot hot chocolate in an airtight container for up to 5 days. Keep it away from strong-smelling foods so that it doesn’t absorb any weird odors in the fridge.
- Reheat. Warm the hot chocolate 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.
- Freeze. Pour the cooled hot chocolate into freezer-friendly bags in serving-size portions. Freeze for up to 2 months. Thaw it in the fridge before reheating.
What size slow cooker
Hi! 🙂
6 quart is what I use and it’s plenty. You can also double the recipe.