Crockpot Hot Chocolate

Hannah Brooks

Crockpot hot chocolate slowly melts real semisweet chocolate into milk and cocoa for a rich, creamy batch that stays ready to ladle for a crowd.

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Prep Time 10

Cook Time 2

Total Time 2 10

Servings: 8 mugs

Course: Drinks

Cuisine: American

Calories: 370

Ingredients Equipment Method Notes

Ingredients

Crockpot hot chocolate

6 cups whole milk
2 cups half-and-half
1/3 cup unsweetened cocoa powder
1/3 cup granulated sugar
1/4 teaspoon fine salt
10 ounces semisweet chocolate chopped
1 teaspoon vanilla bean paste

For serving

1 cup whipped cream optional
2 tablespoons chocolate shavings optional

Equipment

6-quart slow cooker
Whisk
measuring cups and spoons
Ladle

Method

Add the unsweetened cocoa powder, granulated sugar, fine salt, and 1 cup of the whole milk to a 6-quart slow cooker. Whisk until the cocoa is dissolved and no dry pockets remain.
Whisk in the remaining whole milk and half-and-half. Add the chopped semisweet chocolate and stir to distribute it.
Cover and cook on LOW for 2 hours, whisking every 30 minutes, until the chocolate is fully melted and the drink is steaming hot. Do not let it boil.
Stir in the vanilla bean paste. Switch the slow cooker to WARM for serving. Ladle into mugs and add optional whipped cream and chocolate shavings.

Notes

Chop a chocolate bar into small, even pieces so it melts smoothly. Whisk the cocoa with a little milk before adding the remaining dairy to prevent dry clumps. Keep the finished drink on WARM for serving, not for reheating chilled leftovers. Refrigerate leftovers promptly and use within 3 to 4 days. Nutrition values are estimates and do not include optional toppings.