Name: Crockpot Hot Chocolate
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Cuisine: American
Ingredients: 14 oz sweetened condensed milk; ½ cup unsweetened cocoa powder; 1 tsp vanilla extract; ⅛ tsp salt; 8 cups milk (whole, 2%, or plant-based)

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A rich and creamy hot chocolate made effortlessly in your slow cooker—perfect for cozy evenings and gatherings without the fuss.

Why You’ll Love This Recipe

Set-it-and-forget-it convenience: Hands-off cooking in the crockpot; walk away and come back to velvety hot chocolate.
Extra creamy texture: Sweetened condensed milk delivers decadence without heavy cream.
Large batch easy: Make enough for family, guests, or Santa’s milk line-up!
Perfectly warmed: Gentle cooking ensures smooth flavor and no scorching.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

14 oz sweetened condensed milk
½ cup unsweetened cocoa powder
1 tsp vanilla extract
⅛ tsp salt
8 cups milk (any kind—whole, 2%, or plant-based)

Directions

Combine ingredients
In the slow cooker, whisk together sweetened condensed milk, cocoa powder, vanilla, salt, and half of the milk until smooth.
Add remaining milk
Pour in the rest of the milk and whisk again for even consistency.
Cook
Cover and cook on low for about 2 hours, stirring every 20–30 minutes to prevent settling.
Check temperature
When the hot chocolate reaches 160–185 °F, it’s ready. Turn off the crockpot or switch to warm.
Serve
Stir well to combine any settled bits. Ladle into mugs and top with whipped cream, marshmallows, or a dusting of cocoa powder.

Servings and Timing

Yields: About 8–10 servings (1 cup each)
Prep time: 5 minutes
Cook time: 2 hours
Total time: ~2 hours 5 minutes

Variations

Spiced version: Add 1 tsp ground cinnamon or a pinch of chili powder.
Mocha twist: Stir in 1–2 Tbsp instant coffee or espresso powder before cooking.
Peppermint flavor: Add ½ tsp peppermint extract after cooking or serve with crushed candy cane.
Extra richness: Stir in ½ cup heavy cream or coconut cream just before serving for added luxury.

Storage & Reheating

Store leftover hot chocolate in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave or a small saucepan over medium heat until warmed through, stirring occasionally to blend.

FAQs

1. Can I use non-dairy milk?

Yes—almond, oat, or soy milk work well, yielding the same creamy texture.

2. Can I speed up cooking time?

Yes—cook on high for 1 hour, but stir every 15 minutes to maintain smoothness.

3. Can I double the batch?

Yes—as long as your slow cooker is large enough. Cooking time remains similar.

4. Why stir during cooking?

To prevent cocoa powder from settling and ensure an even, silky texture.

5. Will it thicken over time?

Yes—condensed milk may thicken slightly when chilled. Thin with extra milk when reheating, if needed.

6. Can I add mix-ins before serving?

Sure—cinnamon sticks, chocolate shavings, or caramel drizzle add flair and flavor.

7. Is it safe to leave on warm?

Yes—keeping it on warm prevents it from reheating above safe serving temperature.

8. Can I prep this ahead?

Yes—combine and refrigerate ingredients in the slow cooker insert overnight and cook next morning.

9. Can I use regular sweetened condensed milk?

Yes—this recipe uses the standard canned sweetened condensed milk you find in stores.

10. Why use condensed milk instead of cream?

It delivers thick, sweet richness without heavy cream and blends effortlessly in the crockpot.

Conclusion

This Crockpot Hot Chocolate is a foolproof, crowd-pleasing way to enjoy creamy, comforting cocoa with minimal effort. Perfect for chilly days, holiday gatherings, or a cozy night in—serve it up with your favorite toppings and settle in for pure warmth and indulgence.