Why You'll Love It
- Incredibly creamy and rich texture that's hard to achieve on the stovetop
- Hands-off cooking—just set it and forget it until you're ready to serve
- Perfect for crowds - easily doubles or triples for holiday parties
- The aroma filling your home is almost as good as the drink itself
*My family gathers around the crock pot now every winter weekend. This recipe has become our little tradition.*
Essential Ingredient Guide
- Good quality cocoa powder: This is the heart of your hot chocolate. I look for a deep, dark cocoa powder—not the sweetened drinking kind. It should smell rich and chocolatey right from the container.
- Whole milk: For the creamiest result, whole milk is my go-to. It creates that velvety mouthfeel that makes this hot chocolate so special. I've tried lower fat versions, but honestly, this is worth it.
- Pure vanilla extract: Just a splash at the end makes all the difference. It brightens the chocolate flavor and adds a warm, aromatic note that store-bought mixes can't match.
- Semi-sweet chocolate chips: These melt into the mixture, giving it that extra layer of chocolate depth. I like to chop them roughly so they melt evenly throughout.
- Heavy cream: A little splash right at the end adds luxurious richness. It's optional, but wow, does it make a difference in the final texture.
- Sugar: I use regular granulated sugar, but you can adjust to taste. Start with less—you can always add more once it's heated through.
Complete Cooking Process
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Ingredient Readiness:
Before you even plug in the crock pot, measure everything out. I like to have my cocoa and sugar mixed together in one bowl, chocolate chips measured, and the milk standing by. It makes the process feel calm and organized.
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Flavor Development:
The magic happens during that slow simmer. The cocoa powder dissolves completely, the chocolate chips melt into silky ribbons, and all the flavors marry together beautifully over the low, steady heat.
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Texture Control:
Stirring occasionally is key—it prevents any settling and ensures that creamy consistency we're after. The crock pot’s gentle heat means no scorching, just smooth, even warming.
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Finishing Touches:
That final stir-in of vanilla and cream right before serving? That’s where the drink goes from good to unforgettable. It wakes up all the flavors and gives it that last touch of luxury.
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Serving Timing:
This hot chocolate is best served piping hot, right from the crock pot. It will stay warm for hours, making it perfect for open-house style gatherings where people can help themselves.
- Whisk your dry ingredients with a little warm milk first to avoid lumps
- Keep the crock pot on warm, not high, to prevent a skin from forming
- If it thickens too much, just whisk in a bit more warm milk
- Use a ladle for serving—it’s less messy than pouring
Pro Tips
I’ve made this recipe more times than I can count, and these little tricks have saved me from many a lumpy batch. The key is patience—let the crock pot do its work. Don’t rush it by turning up the heat. Another thing I’ve learned over the years: the quality of your cocoa powder really matters. It’s worth spending a little extra for something good. When you open that container and get that first deep chocolate scent, you know you’re in for something special.
The essence of the drink:
A fun historical angle:
Flavor or sensory focus:
You Must Know
- Never boil the mixture—keep it on low or warm setting only
- Stir every 30 minutes to prevent a film from forming on top
- Taste and adjust sweetness after 1 hour of cooking
- For extra richness, use half milk and half cream instead of all milk
Frequently Asked Questions
→ Can I make this hot chocolate dairy-free?
Absolutely. You can substitute the milk with almond, oat, or coconut milk. Just know that the flavor and richness will be different—coconut milk adds a lovely tropical note that actually pairs beautifully with chocolate.
→ How long can I keep it warm in the crock pot?
It will stay perfectly drinkable for about 4-5 hours on the warm setting. If you need it longer, you might need to add a little extra milk as it can thicken over time.
→ Can I use milk chocolate instead of semi-sweet chips?
You can, but it will be much sweeter. I’d recommend reducing the sugar if you go this route. The beauty of semi-sweet is that balance between chocolate depth and sweetness.
→ What’s the best way to reheat leftovers?
Gently in a saucepan over low heat, stirring frequently. You can microwave it, but it might separate a bit. A quick whisk usually brings it right back together.
→ Can I add spices like cinnamon or nutmeg?
Oh, definitely. A cinnamon stick simmered with the mixture or a pinch of nutmeg added at the end is wonderful. Just start with a little—you can always add more.
→ Is this recipe suitable for a large crowd?
It’s perfect for crowds! Just double or triple the ingredients—the crock pot handles it beautifully. I’ve made it for holiday parties of 20 people with no problem.
Chef's Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days,For a thinner hot chocolate, add more milk when reheating,This recipe can easily be halved or doubled depending on your needs
Nutrition Facts
per serving
320
Calories
8g
Protein
42g
Carbs
14g
Fat
Taste Profile
Rich, chocolate-forward with balanced sweetness and warm vanilla notes
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
2% will be slightly less creamy, half-and-half will be richer
Chop into small pieces for even melting—will result in a deeper chocolate flavor
Will add a subtle molasses flavor that pairs beautifully with chocolate
Recipe Variations
Try these delicious twists on the original
Peppermint Hot Chocolate
Add 1/2 teaspoon peppermint extract at the end and top with crushed candy canes
Mexican Hot Chocolate
Add 1/2 teaspoon cinnamon and a pinch of chili powder with the cocoa mixture
Salted Caramel Hot Chocolate
Swirl in 2 tablespoons of caramel sauce before serving and sprinkle with flaky sea salt
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Using high heat which can cause scorching or boiling over
- Not whisking dry ingredients with initial milk, resulting in lumps
- Adding vanilla too early—the flavor dissipates with long cooking
- Using sweetened cocoa powder which makes the drink overly sweet
Meal Prep & Storage
Make Ahead Tips
You can mix the dry ingredients the night before and store in an airtight container. In the morning, just add to the crock pot with the milk and chocolate chips.
Leftover Ideas
Reheat gently on the stove over low heat, whisking frequently. If it seems too thick, add a splash of milk while reheating.
Perfect Pairings
Serve this with...
Cooking Timeline
Prep ingredients - measure cocoa, sugar, milk, chop chocolate chips
Whisk dry ingredients with initial milk in warmed crock pot
Slow cook on low, stirring occasionally
Stir in vanilla and cream, switch to warm setting
Serve and enjoy for hours
The Best Hot Chocolate Ever (Crock Pot Recipe)
This rich and creamy crock pot hot chocolate is the ultimate comfort drink for chilly days. Honestly, I've been making it for years, and nothing beats coming inside from the cold to this warm hug in a mug.
Timing
Prep Time
5 Minutes
Cook Time
2 Hours
Total Time
2 Hours 5 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 1/2 cup unsweetened cocoa powder
- 02 1/2 cup granulated sugar
- 03 1/4 teaspoon salt
- 04 6 cups whole milk
- 05 1 cup semi-sweet chocolate chips, roughly chopped
Finishing Touches
- 01 1 teaspoon pure vanilla extract
- 02 1/2 cup heavy cream (optional, but recommended)
- 03 Mini marshmallows for serving
- 04 Whipped cream for topping
Instructions
In a medium bowl, whisk together the cocoa powder, sugar, and salt until well combined. This helps prevent lumps later on.
Pour about 1 cup of the milk into the crock pot. Turn it on to the low setting. Add the cocoa mixture and whisk until smooth and no dry pockets remain.
Add the remaining milk and the chopped chocolate chips to the crock pot. Stir gently to combine.
Cover and cook on low for 2 hours, stirring occasionally with a whisk. You'll know it's ready when the chocolate chips are completely melted and the mixture is steaming hot.
Turn the crock pot to the warm setting. Stir in the vanilla extract and heavy cream (if using) until fully incorporated.
Ladle into mugs and top with marshmallows, whipped cream, or a sprinkle of cocoa powder. Serve immediately.
Notes & Tips
- 1 Store leftovers in an airtight container in the refrigerator for up to 3 days
- 2 For a thinner hot chocolate, add more milk when reheating
- 3 This recipe can easily be halved or doubled depending on your needs
Tools You'll Need
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4-quart or larger crock pot
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Whisk
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Measuring cups and spoons
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Ladle for serving
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Mugs
Must-Know Tips
- Use good quality cocoa powder—it makes all the difference in flavor
- Don't skip the salt—it enhances the chocolate taste beautifully
- Stir occasionally to prevent a film from forming on top
Professional Secrets
- Warm the crock pot with a little milk before adding dry ingredients to prevent sticking
- Chop chocolate chips for faster, more even melting
- Add vanilla at the end to preserve its delicate flavor
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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