Crockpot Hot Chocolate
Velvety slow cooker hot chocolate made with real chocolate easy, rich, and perfect for a crowd.
Equipment
- 6-quart slow cooker
- Whisk
- Ladle
- Measuring cups & spoons
Ingredients
- 6 1.4 L cups whole milk
- 2 cups 475 ml heavy cream
- 8 oz 225 g semi-sweet chocolate bar, chopped
- ¼ cup 30 g unsweetened cocoa powder
- ½ cup 100 g granulated sugar (add more to taste)
- 2 teaspoons 10 ml vanilla extract
Instructions
- Add milk and cream to the slow cooker.
- Whisk in cocoa powder and sugar until dissolved.
- Add the chopped chocolate, stir lightly, and cover.
- Cook on LOW for 2–3 hours, whisking every 45–60 minutes.
- When fully melted and smooth, stir in vanilla extract.
- Switch to WARM setting for serving. Ladle into mugs and garnish.
Notes
- For sweeter hot chocolate, use milk chocolate instead of semi-sweet.
- To make it thinner, add more milk. To make it richer, add more cream.
- Leftovers store in the fridge for 3 days whisk while reheating.