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Slow Cooker Homemade Hot Chocolate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 141 reviews
  • Author: Hannah
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: About 10 cups 1x
  • Category: Beverage
  • Method: Slow Cooking
  • Cuisine: American

Description

This Homemade Slow Cooker Hot Chocolate recipe delivers a rich, creamy, and indulgent chocolate beverage perfect for cozy gatherings or chilly evenings. Combining whole milk, heavy cream, semi-sweet chocolate, and cocoa powder, slow-cooked for hours to meld flavors and ensure smoothness, it’s an effortless way to enjoy decadent hot chocolate with customizable toppings like marshmallows, whipped cream, and candy canes.

Ingredients

Scale

Liquid Ingredients

  • 6 cups (1440ml) whole milk (skim, 1%, or 2% can also be used)
  • 2 cups (480ml) heavy cream
  • 2 teaspoons pure vanilla extract

Chocolate Ingredients

  • 8 ounces (226g) semi-sweet chocolate, coarsely chopped
  • 1/4 cup (21g) unsweetened natural cocoa powder or dutch-process cocoa powder

Sweeteners

  • 1/2 cup (100g) granulated sugar

Toppings (Optional)

  • Marshmallows
  • Whipped cream
  • Candy canes
  • Salted caramel

Instructions

  1. Combine Ingredients: Place whole milk, heavy cream, granulated sugar, semi-sweet chocolate, cocoa powder, and vanilla extract into a large slow cooker. Vigorously whisk the mixture to fully incorporate the cocoa powder and ensure no powder floats on top, continuing for 1 to 2 minutes until completely combined.
  2. Slow Cook: Set the slow cooker to low and cook for 5 hours (or on high for 3 hours). Every 45 minutes to 1 hour, whisk the hot chocolate to prevent the chocolate from sticking or burning at the bottom, maintaining a smooth consistency throughout the cooking process.
  3. Serve: Once cooked, ladle the hot chocolate into mugs. Add toppings such as marshmallows, whipped cream, candy canes, or salted caramel as desired to enhance the flavor and presentation.
  4. Store Leftovers: Transfer any leftover hot chocolate to the refrigerator. When ready to enjoy again, reheat gently on the stovetop over low heat or in the microwave until warm.

Notes

  • Heavy Cream: For the silkiest, creamiest texture, heavy cream is recommended. If using whole milk, half-and-half is an acceptable substitute for heavy cream.
  • Chocolate Choice: Using chocolate bars (like 2 4-ounce bars of Ghirardelli or Bakers semi-sweet chocolate) is preferred over chocolate chips, as chips do not melt evenly and may separate from the liquid.
  • No Slow Cooker Option: Use a large dutch oven or pot over medium-low heat. Whisk milk, cream, and sugar until near simmering, then whisk in chocolate and cocoa powder. Continue whisking occasionally until chocolate is melted and mixture is heated through, about 20 minutes.
  • Whisking: Regular whisking during cooking is essential to prevent burning and ensure smooth, even consistency.
  • Storage: Keep leftovers refrigerated and reheat gently to maintain flavor and texture.

Nutrition

  • Serving Size: 1 cup (240ml)
  • Calories: 320
  • Sugar: 28g
  • Sodium: 90mg
  • Fat: 22g
  • Saturated Fat: 14g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 75mg

Find it online: https://cookesrecipes.com/slow-cooker-homemade-hot-chocolate-recipe/