Crock-Pot Hot Chocolate: The Perfect Ratio

Making hot chocolate in a crockpot is a great way to serve a large group of people. It's an easy, creamy, and indulgent recipe that will impress your guests. The number of hot chocolate packets you'll need depends on the number of people you're serving, but a good rule of thumb is one packet per person. You can also add extra milk or water to dilute the hot chocolate if it's too rich or thick for your taste.

Crockpot hot chocolate with alcohol

Ingredients

• Semi-sweet chocolate chips or chocolate squares
• Unsweetened cocoa powder
• Granulated sugar
• Whole milk
• Heavy cream or evaporated milk
• Vanilla extract
• Alcohol of choice (Kahlua, Baileys, bourbon, rum, etc.)
• Toppings of choice (e.g. marshmallows, whipped cream, cinnamon sticks)

Instructions

The beauty of crockpot hot chocolate is that it's easy to make and can be kept warm for serving a crowd. Here's a step-by-step guide:

• Combine all ingredients except for the alcohol in your crockpot/slow cooker.
• Cover and cook on low for 2-3 hours, stirring occasionally to prevent the chocolate from burning.
• Once the chocolate is melted and well combined, remove the cover and stir in your alcohol of choice.
• Ladle the boozy hot chocolate into mugs and add your favourite toppings.

Tips and Variations:

• For a stronger chocolate flavour, add more chocolate chips or squares.
• If you prefer a less sweet hot chocolate, reduce the amount of sugar.
• Feel free to experiment with different types of alcohol. Kahlua, Baileys, bourbon, and rum are all great options, but you can also try Peppermint Schnapps, Rum Chata, or a flavoured liqueur like Baileys Strawberries and Cream or Salted Caramel.
• Get creative with your toppings! Marshmallows, whipped cream, and cinnamon sticks are classic, but you can also try chopped peppermints, white chocolate chips, sprinkles, peanuts, or a dollop of ice cream.
• For a festive touch, serve with a candy cane stirrer.
• If you're serving this for a party, keep the crockpot on the warm setting for up to 3 hours, stirring occasionally.
• Leftover hot chocolate can be stored in an airtight container in the refrigerator for up to 3-5 days and reheated on the stovetop or in the microwave.

Crockpot hot chocolate with chocolate chips

Ingredients:

• 5 cups whole milk
• 1 cup half and half cream
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows

Method:

In a 2.5-4 quart crockpot, whisk together milk, cream, sugar, chocolate chips, and cocoa powder until the cocoa powder is dissolved. Heat on low for 2 hours, stirring occasionally, until the chocolate is melted and the mixture is smooth. Stir in the vanilla and top with mini marshmallows. Cover, turn off the slow cooker, and let sit for 5 minutes for the marshmallows to soften, if desired. Serve and enjoy!

Tips:

This recipe yields 8 1-cup servings. You can make this ahead of time and reheat it gently in a saucepan on the stovetop. It can be stored in the refrigerator for up to 3-4 days.

Variations:

For a dairy-free or vegan option, swap the milk for almond or coconut milk. Omit the chocolate chips or substitute with dairy-free chocolate. For a peppermint twist, add a candy cane or some mint extract. For salted caramel hot chocolate, stir in a spoonful of caramel sauce and a pinch of salt. If you're after an afternoon pick-me-up, try adding a spoonful of instant coffee granules.

Crockpot hot chocolate with milk

Ingredients

• Milk (whole milk is best, but 2% works too)
• Chocolate (chips, bars, or instant mix)
• Cocoa powder (unsweetened)
• Sugar
• Vanilla extract
• Salt
• Optional: mini marshmallows, whipped cream, chocolate syrup, chocolate chips, caramel sauce, crushed peppermint, or cinnamon for toppings

Instructions

The amount of hot chocolate mix you use will depend on how many servings you want to make. A good rule of thumb is one packet of mix per serving, but for kids, you can probably get away with half a packet.

First, turn your Crockpot on low and add your milk. You'll need about 8oz of milk per serving, so for 8 servings, you'll need 64oz of milk. Let the milk warm up for about 2 hours.

Next, add your chocolate. If you're using chocolate chips or a chocolate bar, make sure to chop the chocolate into small pieces so it melts easily. You'll need about 6oz of chocolate per 3 cups of milk. If you're using an instant hot chocolate mix, just follow the instructions on the packet.

Add 2-3 tablespoons of cocoa powder, 1 tablespoon of sugar, and a dash of vanilla extract and salt to taste. Whisk everything together until smooth.

Let your Crockpot hot chocolate cook on low for 2-3 hours, or on high for 45 minutes to 1 hour. Be sure to whisk occasionally to prevent the chocolate from sticking or burning.

Once your hot chocolate is hot and ready to serve, ladle it into mugs and add your desired toppings. Enjoy!

Tips

• If you're making this for a party, you can make the hot chocolate ahead of time and keep it warm in the Crockpot on the "low" or "keep warm" setting.
• If you want to add some extra decadence to your hot chocolate, try using heavy cream or sweetened condensed milk in place of some of the milk.
• For a festive twist, add a couple of teaspoons of peppermint extract instead of vanilla extract.
• For an adult beverage, try adding some Baileys, Kahlua, Peppermint Schnapps, or Frangelico.

Crockpot hot chocolate with toppings

Ingredients

• 3 cups whole milk
• 1 cup half-and-half or heavy cream
• 6 ounces dark or bittersweet chocolate, coarsely chopped
• 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)
• Toppings of choice: marshmallows, whipped cream, a drizzle of caramel, a handful of extra chocolate chips, crushed peppermint, or cinnamon

Method

Place all of the ingredients except for the toppings into a 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.

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.

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.

Ladle into serving cups and add your toppings of choice.

Tips

• For an adult beverage, try adding some Baileys Irish Cream, Peppermint Schnapps, Kahlua, or Frangelico Hazelnut Liqueur.
• For peppermint hot chocolate, add in a couple of teaspoons of peppermint extract instead of vanilla extract.
• If you like your hot chocolate sweet, add a little extra sugar to taste.
• For a richer hot chocolate, swap the half-and-half for heavy whipping cream.
• If you are serving this at a party, check periodically to make sure the chocolate isn't burning or curdling if your slow cooker tends to get fairly hot. This is especially important as the amount of hot chocolate in the crockpot lessens.

Crockpot hot chocolate with condensed milk

Ingredients:

• 1/4 cup unsweetened cocoa powder
• 14-ounce can sweetened condensed milk
• 6 cups whole milk
• 2 cups heavy whipping cream
• 2 teaspoons pure vanilla extract
• 2 cups semi-sweet chocolate chips
• Mini marshmallows, for serving

Method:

First, take a microwave-safe bowl or cup and microwave one cup of milk until scalding (not boiling). Alternatively, you can do this in a small saucepan on the stovetop. Gently whisk in 1/4 cup of cocoa powder into the milk.

In a 4-quart (or larger) slow cooker, combine the sweetened condensed milk, whole milk, heavy whipping cream, vanilla extract, and semi-sweet chocolate chips. Finally, stir in the cocoa and milk mixture you made earlier.

Cover and cook on low for about 2 hours, stirring occasionally to ensure the chocolate chips melt evenly. It's ready when all the chocolate chips have melted and the mixture is warm.

Ladle into mugs and top with marshmallows or whipped cream and a mini candy cane!

Tips:

For peppermint hot chocolate, add a couple of teaspoons of peppermint extract instead of vanilla extract. For an adult beverage, try adding some Kahlua, Peppermint Schnapps, or Rum Chata.

Storage:

Leftover homemade hot chocolate should be stored in a covered pitcher in the refrigerator for up to 3 days. You can gently reheat it in the microwave using a microwave-safe mug and heat in 30-second increments, stirring until warmed through.

Frequently asked questions