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Slow Cooker Hot Chocolate with Chocolate and Vanilla Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 51 reviews
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: about 10 cups
  • Category: Beverages
  • Method: Slow Cooking
  • Cuisine: American

Description

This homemade slow cooker hot chocolate recipe delivers rich, creamy, and perfectly melted chocolate in a convenient slow cooking method. Using a combination of whole milk, heavy cream, semi-sweet chocolate, and cocoa powder, it creates the ultimate cozy beverage perfect for chilly days. The slow cooker gently heats and blends the ingredients, ensuring smooth and indulgent hot chocolate with minimal effort.

Ingredients

Scale

Main Ingredients

  • 6 cups (1440 ml) whole milk (skim, 1%, or 2% are OK)
  • 2 cups (480 ml) heavy cream
  • 1/2 cup (100 g) granulated sugar
  • 8 ounces (226 g) semi-sweet chocolate, coarsely chopped
  • 1/4 cup (21 g) unsweetened natural cocoa powder or dutch-process cocoa powder
  • 2 teaspoons pure vanilla extract

Toppings (Optional)

  • Marshmallows
  • Whipped cream
  • Candy canes
  • Salted caramel

Instructions

  1. Combine Ingredients: Place all the main ingredients—milk, heavy cream, sugar, chopped semi-sweet chocolate, cocoa powder, and vanilla extract—into a large slow cooker. Vigorously whisk the mixture to ensure the cocoa powder is fully incorporated and not floating on top.
  2. Cook the Mixture: Cover and cook on low heat for 5 hours or on high heat for 3 hours. Whisk the hot chocolate every 45 minutes to 1 hour to prevent the chocolate from burning at the bottom and to maintain a smooth texture.
  3. Serve: Once cooked, ladle the hot chocolate into mugs and top with your choice of optional toppings like marshmallows, whipped cream, candy canes, or salted caramel.
  4. Store Leftovers: Refrigerate any leftover hot chocolate and reheat gently on the stove or in the microwave before serving again.

Notes

  • Special Tools: Large Crock Pot, Whisk, Clear Glass Mugs for serving.
  • Heavy Cream: Using heavy cream gives the creamiest consistency, especially if using lower fat milks. Whole milk users can substitute half-and-half for cream.
  • Chocolate Type: Use chopped chocolate bars like Ghirardelli or Baker’s semi-sweet chocolate for best melting results. Avoid chocolate chips as they do not melt smoothly.
  • No Slow Cooker: You can prepare this stovetop by whisking milk, cream, and sugar in a dutch oven over medium-low heat. Once simmering, whisk in chocolate and cocoa and heat until melted, about 20 minutes.

Nutrition

  • Serving Size: 1 cup (240 ml)
  • Calories: 300
  • Sugar: 25 g
  • Sodium: 75 mg
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 60 mg

Find it online: https://jessicasrecipes.com/slow-cooker-hot-chocolate-with-chocolate-and-vanilla-recipe/