I finally perfected Crockpot Hot Chocolate using simple pantry staples and one unexpected ingredient you won’t guess.

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I usually keep this on standby when friends swing by because it vanishes fast. I call it The Best Hot Chocolate Recipe Crock Pot for a reason, it’s thicker than most and borderline sinful, made with whole milk and melty semisweet chocolate chips that actually taste like something special.

This is the sort of Crockpot Hot Cocoa For A Crowd Easy that makes people ask for the recipe without even realizing they just polished off a bowl. There’s one tiny trick I swear by that changes the whole thing, but I won’t spoil it here, you’ll notice it the first sip.

Ingredients

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Whole milk: Adds protein and calcium, some fat, creamy base that keeps it smooth.
Heavy cream: Loads of fat and calories, makes it ultra rich, use sparingly if your dieting.
Unsweetened cocoa powder: Bitter, high in antioxidants and fiber, boosts chocolate flavor without extra sugar.
Chocolate chips: Melts into silky sweetness, contains sugar and fat, bold chocolate taste.
Granulated sugar: Pure carbs, adds sweetness only, no real nutrients, use to taste.
Sweetened condensed milk (optional): Ultra sweet and creamy, tons of sugar and calories, decadence booster.
Vanilla extract: Small splash lifts flavors, adds aroma, negligible calories, its cozy.
Fine sea salt: Tiny pinch balances sweetness, enhances chocolate, contains sodium, not for overuse.

Ingredient Quantities

8 cups whole milk

2 cups heavy cream

1 cup unsweetened cocoa powder (sifted if you want)

1/2 to 3/4 cup granulated sugar

12 ounces semisweet chocolate chips or chopped bittersweet chocolate

1 (14 ounce) can sweetened condensed milk (optional, for extra richness)

1 teaspoon pure vanilla extract

1/2 teaspoon fine sea salt

1/2 teaspoon ground cinnamon (optional)

1 teaspoon instant espresso powder (optional, boosts chocolate flavor)

Mini marshmallows for serving (optional)

Whipped cream for serving (optional)

Chocolate shavings or cocoa powder for garnish (optional)

How to Make this

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1. Measure everything out first: 8 cups whole milk, 2 cups heavy cream, 1 cup unsweetened cocoa powder (sift if you want), 1/2 to 3/4 cup sugar, 12 ounces semisweet chips or chopped bittersweet chocolate, 1 can (14 oz) sweetened condensed milk if using, 1 teaspoon vanilla, 1/2 teaspoon fine sea salt, 1/2 teaspoon ground cinnamon if using, 1 teaspoon instant espresso powder if using, plus marshmallows, whipped cream and chocolate shavings for serving.

2. In a medium bowl whisk the cocoa powder with about 1 cup of the whole milk until it forms a smooth slurry with no lumps, this helps stop clumps in the crock pot.

3. Pour the remaining whole milk and the heavy cream into the crock pot, add the sugar, the cocoa slurry and the sweetened condensed milk if you’re using it, whisk a quick time right in the pot to combine.

4. Add the chocolate chips or chopped chocolate, the sea salt, cinnamon and espresso powder, stir so the chocolate is submerged and everything is evenly mixed.

5. Cook on LOW for 2 to 3 hours, stirring every 20 to 30 minutes so chocolate melts evenly and nothing sticks to the sides; if you need it faster cook on HIGH for about 1 hour but watch it closely, do not let it come to a boil.

6. When the chocolate is fully melted and the mixture is silky, whisk vigorously or give it a quick pulse with an immersion blender for an extra smooth texture, then stir in the vanilla at the end.

7. Taste and adjust sweetness, add the rest of the sugar if you like it sweeter or a splash more milk if it feels too rich, small tweaks go a long way.

8. Keep the crock pot on WARM for serving for up to a few hours, stir occasionally so a skin doesn’t form, ladle into mugs and top with mini marshmallows, whipped cream and chocolate shavings or a dusting of cocoa powder.

9. Leftovers store covered in the fridge for up to 4 days, reheat gently on LOW in the crock pot or in the microwave in short bursts stirring between each, it will thicken when chilled so stir well while reheating.

Equipment Needed

1. Slow cooker or crock pot (6 to 8 quart) big enough for ~10 cups of liquid
2. Measuring cups and spoons (for milk, cream, cocoa, sugar, spices)
3. Medium mixing bowl for whipping the cocoa slurry
4. Whisk, or a fork if your whisk is missing
5. Rubber spatula or wooden spoon for stirring so nothing sticks
6. Ladle and heatproof mugs for serving
7. Can opener for the sweetened condensed milk if you use it
8. Immersion blender for ultra smoothness, or just a good vigorous whisk

FAQ

Q: How long do I cook this in the crock pot and what setting do I use?

A: Cook on LOW for about 2 to 3 hours until the chocolate is fully melted and the mix is silky, stirring every 20 to 30 minutes. You can do HIGH for 1 to 1.5 hours if you’re short on time. Don’t let it boil, and once it’s smooth switch to WARM for serving.

Q: Can I use low fat milk or make this dairy free?

A: Yes, but expect changes in richness. Low fat milk will make it thinner. For dairy free use full fat coconut milk plus a little coconut cream, and swap the chocolate for dairy free chocolate. If you want the condensed milk effect try sweetened condensed coconut milk or add a touch more sugar.

Q: How do I avoid lumps or gritty cocoa?

A: Make a cocoa slurry first by whisking the cocoa and sugar with a cup of warm milk until smooth before adding to the crock pot. Sifting the cocoa helps too. If you still get bits use an immersion blender at the end for that perfect glossy finish.

Q: How sweet should I make it and can I change the chocolate intensity?

A: Start with 1/2 cup sugar then taste at the end and add up to 3/4 cup if you like sweeter. Use semisweet for balanced flavor, bittersweet for deeper chocolate, or milk chocolate if you want it sweeter and softer. A teaspoon instant espresso powder boosts the chocolate without tasting like coffee.

Q: How do I store and reheat leftovers?

A: Chill in an airtight container for up to 3 to 4 days. Reheat gently on the stove over low while whisking, add a splash of milk if it’s too thick. Microwaving in short bursts works too. Freezing isn't ideal but possible for up to 2 months, thaw slowly and whisk well.

Q: Can I make this ahead for a party and add booze or toppings?

A: Yes make ahead and keep on WARM up to about 4 hours. Add booze like bourbon, rum or Kahlua after it’s hot, about 1 tablespoon per cup to start. Top with whipped cream, mini marshmallows, cinnamon, chocolate shavings or a pinch of sea salt to make it pop.

The Best Hot Chocolate EVER (Crock Pot Recipe!) Substitutions and Variations

Whole milk: swap with unsweetened oat or almond milk 1:1 for dairy free. It will be lighter so for richness add 1/2 to 1 cup canned full fat coconut milk to the 8 cups, or use barista oat milk for a creamier mouthfeel.
Heavy cream: replace each cup with 3/4 cup whole milk plus 1/4 cup melted butter (stir into warm milk) to mimic the fat and body, or use full fat coconut milk 1:1 if you need dairy free, it’ll give a faint coconut note.
Semisweet chocolate chips: use chopped bittersweet or dark chocolate bars (60 to 70% cacao) by weight instead, same amount. If you only have milk chocolate expect a sweeter, milder chocolate flavor.
Sweetened condensed milk (optional): swap with a can of sweetened condensed coconut milk for a dairy free option, or omit and stir in 1/2 to 3/4 cup extra heavy cream plus 1/2 cup sugar then simmer a few minutes to thicken, taste and adjust sweetness.

Pro Tips

1) Preheat the crock pot or its insert with hot tap water for 10 minutes before you pour the milk in, it’ll cut down cooking time and help keep the chocolate from seizing or sticking to the sides. If you’re in a hurry, heat half the milk first on the stove so the pot doesn’t get shocked by cold liquid.

2) For the silkiest texture, blend it at the end and then strain through a fine mesh or chinois into a clean pot before serving. The immersion blender helps but straining removes any tiny bits or foam so it feels like cafe hot chocolate.

3) Prevent that annoying skin by pressing a piece of plastic wrap right on the surface as soon as you stop heating, or stir every 20 minutes while it’s on warm. If a skin does form, whisk vigorously or skim it off and stir it back in for a smoother cup.

4) Taste and tweak smartly: if it’s too sweet try a pinch more salt or a little espresso powder to balance it, if it’s too intense add a splash of milk or cream, and if you want more body swap half the sugar for the sweetened condensed milk instead of just adding more sugar.

5) Leftovers get thick and chalky if reheated too fast. Reheat slowly over low heat or in the crock pot on warm, add a tablespoon or two of milk while stirring, and heat just until warm not boiling. Keeps best in an airtight container up to 4 days.

The Best Hot Chocolate EVER (Crock Pot Recipe!)

Recipe by Tina Bueller

0.0 from 0 votes

I finally perfected Crockpot Hot Chocolate using simple pantry staples and one unexpected ingredient you won't guess.

Servings

servings

Calories

550

kcal

Equipment: 1. Slow cooker or crock pot (6 to 8 quart) big enough for ~10 cups of liquid
2. Measuring cups and spoons (for milk, cream, cocoa, sugar, spices)
3. Medium mixing bowl for whipping the cocoa slurry
4. Whisk, or a fork if your whisk is missing
5. Rubber spatula or wooden spoon for stirring so nothing sticks
6. Ladle and heatproof mugs for serving
7. Can opener for the sweetened condensed milk if you use it
8. Immersion blender for ultra smoothness, or just a good vigorous whisk

Ingredients

8 cups whole milk
2 cups heavy cream
1 cup unsweetened cocoa powder (sifted if you want)
1/2 to 3/4 cup granulated sugar
12 ounces semisweet chocolate chips or chopped bittersweet chocolate
1 (14 ounce) can sweetened condensed milk (optional, for extra richness)
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon (optional)
1 teaspoon instant espresso powder (optional, boosts chocolate flavor)
Mini marshmallows for serving (optional)
Whipped cream for serving (optional)
Chocolate shavings or cocoa powder for garnish (optional)

Directions

Measure everything out first: 8 cups whole milk, 2 cups heavy cream, 1 cup unsweetened cocoa powder (sift if you want), 1/2 to 3/4 cup sugar, 12 ounces semisweet chips or chopped bittersweet chocolate, 1 can (14 oz) sweetened condensed milk if using, 1 teaspoon vanilla, 1/2 teaspoon fine sea salt, 1/2 teaspoon ground cinnamon if using, 1 teaspoon instant espresso powder if using, plus marshmallows, whipped cream and chocolate shavings for serving.
In a medium bowl whisk the cocoa powder with about 1 cup of the whole milk until it forms a smooth slurry with no lumps, this helps stop clumps in the crock pot.
Pour the remaining whole milk and the heavy cream into the crock pot, add the sugar, the cocoa slurry and the sweetened condensed milk if you're using it, whisk a quick time right in the pot to combine.
Add the chocolate chips or chopped chocolate, the sea salt, cinnamon and espresso powder, stir so the chocolate is submerged and everything is evenly mixed.
Cook on LOW for 2 to 3 hours, stirring every 20 to 30 minutes so chocolate melts evenly and nothing sticks to the sides; if you need it faster cook on HIGH for about 1 hour but watch it closely, do not let it come to a boil.
When the chocolate is fully melted and the mixture is silky, whisk vigorously or give it a quick pulse with an immersion blender for an extra smooth texture, then stir in the vanilla at the end.
Taste and adjust sweetness, add the rest of the sugar if you like it sweeter or a splash more milk if it feels too rich, small tweaks go a long way.
Keep the crock pot on WARM for serving for up to a few hours, stir occasionally so a skin doesn't form, ladle into mugs and top with mini marshmallows, whipped cream and chocolate shavings or a dusting of cocoa powder.
Leftovers store covered in the fridge for up to 4 days, reheat gently on LOW in the crock pot or in the microwave in short bursts stirring between each, it will thicken when chilled so stir well while reheating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.