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A close-up of a creamy cup of hot chocolate topped with whipped cream, mini marshmallows, and rich chocolate shavings.

Creamy Slow Cooker Hot Chocolate

A rich and velvety hot chocolate, perfect for holiday gatherings or cozy evenings, made effortlessly in your slow cooker. This recipe yields a large batch, ideal for entertaining a crowd with minimal fuss.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 10 servings
Course: Beverage
Cuisine: American
Calories: 444
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz sweetened condensed milk
  • 2 cups heavy cream
  • 6 cups whole milk or 2% milk
  • 1 cup unsweetened cocoa powder good quality
  • 3/4 cup granulated sugar adjust to taste
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips or milk chocolate chips
  • Optional whipped cream for serving
  • Optional mini marshmallows for serving
  • Optional chocolate shavings for serving

Equipment

  • 6-Quart Slow Cooker
  • Whisk
  • Ladle

Method
 

Combine Ingredients
  1. Pour the sweetened condensed milk, heavy cream, whole milk, unsweetened cocoa powder, granulated sugar, and salt into a 6-quart (or larger) slow cooker.
  2. Whisk all ingredients together until completely smooth and the cocoa powder is fully dissolved. Ensure there are no lumps.
  3. Stir in the semi-sweet chocolate chips and vanilla extract.
Cook
  1. Cover the slow cooker and cook on HIGH for 2 hours, or on LOW for 4 hours.
  2. Stir every 30-45 minutes to prevent sticking and ensure all chocolate melts evenly. The hot chocolate is ready when it's hot, thoroughly combined, and slightly thickened.
Serve
  1. Ladle the hot chocolate into mugs. Garnish with your favorite toppings like whipped cream, mini marshmallows, or chocolate shavings. Keep the slow cooker on the "WARM" setting for serving a crowd.

Notes

For a richer flavor, use all whole milk. For a slightly lighter version, you can substitute some of the whole milk with 2% milk. Taste after cooking and add more sugar, if desired, dissolving it by stirring well. For Spiced Hot Chocolate, add 1/2 tsp ground cinnamon or a pinch of cayenne pepper with the cocoa powder for a delightful twist. Leftover hot chocolate can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.