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Crockpot Hot Chocolate

This creamy crockpot hot chocolate is easy to make and tastes absolutely decadent. The slow cooker is perfect for serving a crowd!

Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
Servings: 6 servings
Calories: 326 kcal
Course: Drinks
Cuisine: American

Ingredients

  • 3 cups whole milk must be whole for the best texture!
  • 1 cup half-and-half or heavy cream if you want to make this outrageously decadent
  • 6 ounces dark or bittersweet chocolate* coarsely chopped (between 62% and 70%; the darker, the more intense the chocolate flavor will be; I used 66%)
  • 3 tablespoons granulated sugar
  • 1 tablespoon unsweetened cocoa powder or Dutch process cocoa powder
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon instant espresso powder or coffee powder optional for a more intense flavor
  • Pinch kosher salt
  • Toppings of choice: marshmallows whipped cream, a drizzle of caramel, a handful of extra chocolate chips

Instructions

    Cup of Yum
  1. Place all of the ingredients except for the toppings into 3-quart slow cooker (or a 5-quart or larger if you are doubling the recipe): milk, half-and-half, chocolate, sugar, cocoa powder, vanilla, espresso powder, and salt.
  2. Briskly whisk to dissolve the cocoa powder as much as possible. Keep whisking until none of it floats to the top; this may take 1 to 2 minutes.
  3. Cook on low for 2 to 3 hours or on high for 45 minutes to 1 hour (depending upon your slow cooker; it may finish sooner. Once it's hot and the chocolate is melted smoothly, you can serve it as soon as you like; I prefer to do this on low to make sure the chocolate doesn't burn). Whisk every 45 minutes or so to make sure the chocolate isn’t burning on the bottom of the crock pot. At this point, you can keep it on "low" or switch to "keep warm" if you have that setting. Do not keep it on high, as if the chocolate becomes too hot, it can burn or separate.
  4. Ladle into serving cups and add your toppings of choice.

Notes

  • *I do not recommend chocolate chips, as they do not melt as smoothly. Since chocolate is the primary ingredient, be sure to use good quality. Lindt and Ghirardelli are both excellent. I also had good luck testing with the Baker's brand bittersweet chocolate bar.
  • TO STORE: Refrigerate leftovers for up to 4 days.
  • TO REHEAT: Rewarm gently in a saucepan on the stovetop over medium-low heat, whisking to combine.

Nutrition Information

Serving 1(of 6); about 6 ounces Calories 326kcal (16%) Carbohydrates 27g (9%) Protein 7g (14%) Fat 21g (32%) Saturated Fat 12g (60%) Cholesterol 28mg (9%) Potassium 435mg (12%) Fiber 3g (12%) Sugar 19g (38%) Vitamin A 351IU (7%) Vitamin C 1mg (1%) Calcium 201mg (20%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 326

% Daily Value*

Serving 1(of 6); about 6 ounces
Calories 326kcal 16%
Carbohydrates 27g 9%
Protein 7g 14%
Fat 21g 32%
Saturated Fat 12g 60%
Cholesterol 28mg 9%
Potassium 435mg 9%
Fiber 3g 12%
Sugar 19g 38%
Vitamin A 351IU 7%
Vitamin C 1mg 1%
Calcium 201mg 20%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.