Slow Cooker Hot Chocolate
This slow cooker hot chocolate recipe is the absolute BEST! It's the perfect consistency, right between thin and thick. It's smooth, rich, and drinks like velvet.
Servings 12 servings
Equipment
Ingredients
- 4 cups heavy cream
- ⅓ 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
Instructions
- Add half of the heavy cream to the slow cooker. Whisk in the cocoa powder until combined, this might take a while.4 cups heavy cream
- Add the remaining cream, milk, sweetened condensed milk, chopped chocolate, and vanilla, stir to combine.⅓ cup unsweetened cocoa powder, 4 cups whole milk, 14 ounces sweetened condensed milk, 1 tablespoon vanilla extract, 12 ounces semi-sweet baking bar
- Place on low for 3 hours, stirring every 20 minutes or so until the chocolate is melted and fully combined. Keep on the warm setting for up to 3 hours for serving. If the hot chocolate gets too thick while it sits, you can stir in more milk to your desired thickness.
- Serve with your desired toppings such as marshmallows, whipped cream, chocolate syrup, or crushed candy canes!your favorite toppings
Video
Notes
- Mix cocoa powder first to prevent clumping—don’t skip this step.
- Stir every 20 minutes to avoid burning on the sides.
- Rich and creamy texture—thicker than classic hot cocoa.
- For a thinner drink, swap 2 cups of cream with milk, or use 2% milk.
- Semi-sweet chips can replace baking chocolate—use good quality for best melt.
- Serve from slow cooker on WARM for up to 3 hours.
- Stir in extra milk if it thickens too much while sitting.
Nutrition
Serving: 1g | Calories: 602kcal | Carbohydrates: 40g | Protein: 9g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 111mg | Potassium: 488mg | Fiber: 3g | Sugar: 33g | Vitamin A: 1400IU | Vitamin C: 1mg | Calcium: 258mg | Iron: 2mg
