Crockpot Hot Chocolate

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Move over, instant hot cocoa—Crockpot Hot Chocolate is here! This recipe is just as straightforward but way more satisfying!

Prep Time10

Cook Time2

Total Time2 10

Course: Appetizer, Beverage, Dessert

Cuisine: American, Vegetarian

Keyword: Crockpot Hot Chocolate

Servings: beverages

Cost: $4.32

1/2 cup Dutch process cocoa powder see note 1, Iike Hershey Special Dark cocoa powder
3/4 cup granulated sugar adjust to preference, using up to 1 cup
1/4 teaspoon salt
6 cups whole milk divided
2 cups heavy cream or use more milk
1 tablespoon vanilla extract
Whipped cream and any desired toppings, optional, for serving

In a blender, combine cocoa powder, sugar, salt, and 1 cup of whole milk. Blend until smooth.
Pour the blended cocoa mixture into a slow cooker, making sure to use a spatula to scrape and transfer every bit from the blender.
Pour in the remaining 5 cups of milk, heavy cream, and vanilla extract. Stir to combine.
Cover the slow cooker and set it to low. Cook for approximately 2 hours, stirring occasionally. The hot chocolate is ready once it’s warmed to your liking. (Don’t cook on high; this can curdle the milk.)
Once warmed, ladle the hot chocolate into mugs. Top with your preferred toppings and enjoy!

Note 1: Hershey’s® “Special Dark” cocoa powder is a Dutch-process cocoa powder found at most grocery stores. This is my favorite cocoa powder.

Why Dutch-process cocoa powder? This powder is treated with an alkalizing agent, reducing its acidity and bitterness while enhancing its color and flavor. It’s darker, with a smoother, more mellow chocolate flavor, and dissolves more easily in liquids, making it perfect for recipes like hot chocolate.

Storage: Let hot chocolate cool, then pour into an airtight container and keep it in the fridge for 4–5 days or freeze it for up to 3 months.