Embrace the winter chill and warm your soul with this easy Slow Cooker Hot Chocolate recipe. Rich, creamy, and made with 3 types of chocolate, it's like drinking your favorite indulgent candy bar! This hot cocoa is ideal for parties, holiday gatherings, and cozy nights at home.
Optional Ingredients:Whole Cloves, Star Anise Pods, AllSpice, Ancho Chili Powder and/or Chipotle Chili Powder, Crème de Cacao or Crème de Menthe(SEE NOTES)
Stir Milk, Cream, and Cocoa Powder: To the insert of a slow cooker or crock pot, add the milk, cream, and cocoa powder. Then use a whisk and stir all the ingredients together until smooth and thoroughly combined.
Add Remaining Ingredients: Next, add the condensed milk, vanilla, both types of chocolate chips, 2 tablespoons of the maple syrup, salt, cinnamon sticks, and any optional spices to the crockpot. Then whisk the ingredients again until fully combined. (Note: if you are wanting to use alcohol in this recipe, DO NOT it yet!).
Cover and Slow Cook: Cover the crock pot and cook on LOW for 30 minutes. Remove the lid and give the hot chocolate a good stir. Return the lid and continue to cook the hot cocoa for 1 and ½ to 2 hours, stopping and stirring the hot chocolate every 45 minutes to prevent the chocolate chips from scorching on the bottom of the slow cooker. (Tip: If you want to hold the hot chocolate and save it for later, turn the slow cooker to the WARM setting and make sure you stir occasionally.)
Taste and Adjust: Uncover the hot chocolate and give it a good stir. If you made a sachet or added cinnamon sticks, remove and discard those from the hot cocoa now. If using alcohol, go ahead and stir it into the hot chocolate now. Taste the hot chocolate and adjust for taste, adding more maple syrup for sweetness, or kosher salt to enhance overall flavor. (Optional: For a ultra creamy, beautifully frothy hot cocoa, use an immersion blender to blend the hot chocolate in the slow cooker. Alternatively, you can carefully transfer the hot chocolate in batches to a high speed blender and blend that way.)
Ladle, Garnish, and Serve: Once the hot chocolate is perfect flavored, use a ladle to transfer the hot chocolate drink to insulated mugs. Finally, top your rich and chocolatey drink with mini and regular marshmallows, a few shakes of ground cinnamon and chocolate sprinkles, a generous drizzle of warm chocolate sauce, and a few dollops of whipped cream, if using. Enjoy!
Notes
Optional Ingredients: If you want to add cloves and/or star anise, I recommend making a sachet pouch and placing those ingredients in the sachet to prevent someone accidentally swallowing them.
2-8 Whole Cloves
1-4 Star Anise Pods
1-4 tsp Allspice
1-4 tsp Ancho Chili Powder and/or Chipotle Powder
3/4 Cup + Creme de Cacao or Creme de Menthe (21 and up)
White Hot Chocolate: Swap out the cocoa powder for white chocolate flavored powder and the chocolate chips for good-quality brand of white chocolate chips.
Mexican Hot Chocolate: If you’re looking for a Mexican hot chocolate recipe in the slow cooker, add the allspice, ancho chili powder, and chipotle chili powder. And if you’d like a boozy hot Mexican chocolate, add in a little Triple Sec Jamaican Rum or Baileys Cointreau.
Storage: Let hot chocolate cool completely to room temperature before storing in an airtight container in the fridge for up to 3-4 days.
Nutritional information is an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.