This crock pot hot cocoa is rich, creamy, and effortless. It fills the kitchen with the warm scent of chocolate and vanilla while you go about your day. Smooth, velvety, and slightly sweet, it’s perfect for cold nights, holiday gatherings, or a simple treat. If you like cozy comfort foods, try this easy comfort-food recipe for another crowd-pleaser.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 2 hours (on low)
- Total Time: 2 hours 10 minutes
- Servings: 8 (about 1 cup per serving)
- Difficulty Level: Easy
Nutrition Information
Values are approximate per 1-cup serving:
- Calories per serving: 370 kcal
- Protein: 8 g
- Carbohydrates: 38 g
- Fat: 24 g
- Fiber: 2 g
- Sugar: 24 g
- Sodium: 110 mg
Why Make This The Best Hot Cocoa in a Crock Pot
This recipe needs almost no hands-on time. The crock pot slowly melts chocolate into the milk and cream so the texture becomes silky and even. The aroma of melted chocolate and vanilla fills the room. It’s ideal for parties since it stays warm for hours and guests can help themselves. The flavor is deep from chocolate chips and cocoa powder, and the cream makes each cup feel decadent without fancy equipment.
How to Make The Best Hot Cocoa in a Crock Pot
Make this on a slow day or for a gathering. Use good-quality semi-sweet chocolate for the best flavor. Keep the crock pot on low and stir now and then so the chocolate blends evenly and the milk does not form a skin. Taste and adjust sweetness or add a pinch of cinnamon or espresso powder for depth.
Ingredients:
- 6 cups milk
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Whipped cream (for topping)
- Marshmallows (for topping)
Directions:
Step 1: Preparation
In a crock pot, combine the milk, heavy cream, chocolate chips, cocoa powder, sugar, vanilla extract, and salt. Measure and add ingredients straight into the pot so everything is ready to heat.
Step 2: Mixing
Stir the mixture until the chocolate chips are mostly melted. Use a silicone spatula or wooden spoon to combine the chips and cocoa with the milk and cream so nothing sticks to the bottom.
Step 3: Cooking
Cover and cook on low for about 2 hours, stirring occasionally. Keep the crock pot on low to gently heat the milk and melt the chocolate. Stir every 20–30 minutes to ensure a smooth texture and prevent scalding.
Step 4: Finishing
Once heated through and well combined, serve hot, topped with whipped cream and marshmallows. Taste and adjust sweetness or add a small pinch of cinnamon or a dash of espresso powder if desired. Keep the pot on warm for serving.
How to Serve The Best Hot Cocoa in a Crock Pot
Serve in mugs with a swirl of whipped cream and a handful of marshmallows. Sprinkle a pinch of cocoa powder, shaved chocolate, or crushed peppermint on top for a festive look. For brunch or a party, set out a toppings bar (toasted marshmallows, cinnamon sticks, flavored syrups, mini cookies) so guests can customize their cups. Pair with biscotti, scones, or cinnamon rolls.
How to Store The Best Hot Cocoa in a Crock Pot
- Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate up to 4 days.
- Reheating: Warm gently on the stove over low heat or in the crock pot on low, stirring to recombine. Do not boil.
- Freezing: You can freeze portions in freezer-safe containers for up to 1 month. Thaw in the fridge overnight and reheat gently. Note: texture may separate slightly; whisk or blend to restore creaminess.
Expert Tips for Perfect The Best Hot Cocoa in a Crock Pot
- Use whole milk and heavy cream for the creamiest texture. For lighter versions, use 2% milk and half-and-half.
- Chop chocolate chips slightly or use high-quality chocolate bars chopped finely — they melt more evenly.
- Stir regularly to avoid a skin forming on top and to prevent scorching.
- If you want ultra-smooth cocoa, whisk with a small immersion blender right before serving.
- Add a pinch of salt to enhance chocolate flavor.
- For less sweet cocoa, reduce sugar by 2–3 tablespoons or use a dark chocolate with higher cocoa content.
- Experiment with spices: cinnamon, nutmeg, or a small pinch of cayenne for a Mexican-style kick.
Delicious Variations
- Peppermint: Add 1/2 teaspoon peppermint extract at the end and top with crushed candy cane.
- Mexican Hot Cocoa: Stir in 1/2 teaspoon cinnamon and a pinch of cayenne; use dark chocolate.
- Salted Caramel: Swirl in 2–3 tablespoons caramel sauce and top with flaky sea salt.
- White Hot Chocolate: Swap chocolate chips for 1 1/4 cups white chocolate chips.
- Vegan: Use full-fat coconut milk (canned) and dairy-free chocolate chips; omit heavy cream or replace with coconut cream.
- Boozy Adult Version: Stir in 1–2 ounces of rum, bourbon, or Irish cream per cup just before serving.
Frequently Asked Questions
-
Can I use skim or plant-based milk?
Yes. Skim milk will produce a lighter cocoa but less creamy. For plant-based options, use unsweetened almond, oat, or soy milk; add coconut cream or a splash of full-fat coconut milk for richness. -
How do I prevent the milk from scorching in the crock pot?
Keep the crock pot on low and stir every 20–30 minutes. Using a ceramic insert and avoiding high heat helps. Stirring prevents hot spots that cause scorching. -
Can I make this ahead for a party?
Yes. Make it earlier in the day, keep warm on the crock pot’s “warm” setting, and stir occasionally. If you need to make it the day before, refrigerate and reheat gently before serving. -
Why is my hot cocoa grainy or separated?
Graininess can happen if chocolate isn’t fully melted or if cocoa powder wasn’t fully dissolved. Stir well and heat slowly. If it separates after refrigeration, whisk or blend when reheating to recombine fat and liquid. -
Can I double or halve the recipe?
Yes. The crock pot handles larger batches well, but avoid filling it more than two-thirds full. For smaller batches, reduce ingredients proportionally and shorten cooking time slightly. -
Is it safe to leave the crock pot on “warm” all day?
Most modern crock pots are designed for long holds on “warm,” but for food safety and best texture, keep it on warm only during serving hours (a few hours) rather than all day. -
What chocolate is best to use?
Use high-quality semi-sweet or bittersweet chocolate for the best flavor. Chocolate with 60% cacao offers good balance. You can mix semi-sweet chips with chopped dark chocolate for depth.
Conclusion
This slow-cooker hot cocoa is an easy way to get rich, creamy hot chocolate with minimal effort. It’s perfect for family nights, holiday gatherings, or a cozy solo cup. For another make-ahead comfort-food idea to serve alongside your cocoa, check out this Crock Pot Hot Chocolate – The Country Cook for more inspiration. Give it a try — you’ll love the chocolate aroma, the silky texture, and how simple it is to serve a crowd. Enjoy!
Print
Crock Pot Hot Cocoa
- Total Time: 130
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich, creamy crock pot hot cocoa that fills your kitchen with the warm scent of chocolate and vanilla, perfect for cold nights and holiday gatherings.
Ingredients
- 6 cups milk
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Whipped cream (for topping)
- Marshmallows (for topping)
Instructions
- In a crock pot, combine the milk, heavy cream, chocolate chips, cocoa powder, sugar, vanilla extract, and salt.
- Stir the mixture until the chocolate chips are mostly melted.
- Cover and cook on low for about 2 hours, stirring occasionally.
- Once heated through and well combined, serve hot, topped with whipped cream and marshmallows.
Notes
Use whole milk and heavy cream for creaminess; stir regularly to prevent skin from forming. Experiment with spices for added flavor.
- Prep Time: 10
- Cook Time: 120
- Category: Beverage
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 24g
- Sodium: 110mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
