Crockpot Hot Chocolate Recipe

This rich and creamy crockpot hot chocolate melts chocolate chips into a silky, slow-cooked drink that's perfect for cozy holiday gatherings.

Prep Time5

Cook Time2

Total Time7

Course: Drinks

Cuisine: American

Keyword: Christmas Hot Chocolate Recipe, Crockpot Hot Chocolate, Crockpot Hot Chocolate Recipe Recipe

Servings:

Calories: 856kcal

3 ½ cups heavy cream (divided by 1 cup to whisk with the cocoa powder, 2 ½ cups to add with the remaining ingredients)
¼ cup unsweetened dutch-processed cocoa powder, King Arthur brand Double-Dark cocoa used
4 cups whole milk
14 ounces sweetened condensed milk
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips, Ghirardelli brand used
Mini marshmallows, optional garnish

In a microwave-safe bowl, add 1 cup of heavy cream. Heat for 1 minute on high, then whisk in the unsweetened cocoa powder until fully dissolved into the cream and the mixture is smooth.
To the insert of a 4-quart crockpot, add the cocoa powder mixture, remaining
2 ½ cups heavy cream, whole milk, sweetened condensed milk, and vanilla extract. Whisk until all the ingredients are fully combined.
Add the semi-sweet chocolate chips and stir to incorporate. Cover with the lid and set the crockpot to LOW.
Heat the hot chocolate for 2-3 hours or until the chocolate chips have fully melted and the mixture is warmed through. Whisk every 20-30 minutes. This helps prevent the mixture from burning and ensures the chocolate chips melt evenly.
Once the hot chocolate is fully heated and smooth, whisk well, switch the crockpot to WARM (up to 2 hours), and serve. Ladle into mugs and garnish with mini marshmallows if desired.

Be sure to use high quality unsweetened dutch-processed cocoa powder and semi-sweet chocolate chips for the best melt and flavor of this hot chocolate.
Unsweetened dutch-processed cocoa powder dissolves more easily into the heavy cream, leaving a smoother texture. It also has a more mellow, less bitter taste due to the alkalizing process that reduces acidity.
Whole milk will yield the creamiest and thickest consistency to the final crockpot hot chocolate when ready to serve. 2% or skim milk can be substituted; however, the hot chocolate will not be as rich and creamy in texture for serving.
Whisk the hot chocolate well before serving individual portions for the smoothest texture.