Crockpot Cocoa Recipe for a Crowd
This crockpot cocoa recipe makes a big batch of rich hot chocolate that stays warm for hours. Real cocoa powder, milk and a little cream give it a smooth, not-too-sweet flavor.
10
servings10
minutes2
hours30
minutesCocoa, sugar and milk heat slowly into a smooth hot chocolate. Serve with marshmallows or whipped cream.
Ingredients
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/4 tsp salt
1 cup hot water
7 cups whole milk
1 cup heavy cream
2 tsp pure vanilla extract
1/2 cup semi-sweet chocolate chips
1/4 tsp ground cinnamon
Marshmallows, for serving
Whipped cream, for serving
Directions
- Whisk the cocoa, sugar and salt in a small bowl. Add the hot water and whisk into a smooth paste.
- Pour the paste into a 6-quart slow cooker.
- Slowly whisk in the milk and cream until fully blended.
- Add the chocolate chips and cinnamon.
- Cover and cook on LOW for 2 to 2 1/2 hours, whisking every 30 minutes.
- The cocoa is ready when steaming hot, around 150°F, with the chips melted. Do not let it boil.
- Stir in the vanilla last.
- Switch to WARM and ladle into mugs.
- Top with marshmallows or whipped cream.
Notes
- Use a mix of milk and a splash of oat milk for a dairy-free option, and swap the cream for more milk. Add a peppermint extract drop or a shot of espresso for variety. Store leftovers in a jar for 4 days and reheat on the stove. Keep on WARM for up to 3 hours.
Why the cocoa paste matters
Slow cooker cocoa is the easiest way to serve hot chocolate to a crowd. Instead of standing at the stove, you stir everything into the insert, cover it and let it warm up. The pot also keeps the cocoa hot for hours on WARM, which is perfect for a party or a snowy afternoon. It makes about 10 mugs, and it is easy to double in a larger cooker if you are hosting a big group.
The key step is the paste. Whisking the cocoa powder, sugar and salt with hot water makes a smooth chocolate base, so there are no dry lumps floating in the finished drink. Then the milk and cream go in slowly, and the chocolate chips melt in for richness.
Ingredient notes
Unsweetened cocoa powder: Use a good natural or Dutch-process cocoa. It is the main flavor, so buy a brand you like. If your cocoa is very bitter, add one more tablespoon of sugar at the end, and taste again.
Whole milk and heavy cream: Seven cups of milk and one cup of cream give a rich, smooth cup. Low-fat milk works but tastes thin, and skipping the cream makes it less velvety. Use fresh milk, since older milk is more likely to curdle when heated.
Semi-sweet chocolate chips: A half cup melts in to add body and a deeper chocolate flavor. Chop a bar of chocolate if you prefer.
Pure vanilla extract: Stir it in at the end, because heat cooks off the aroma. Imitation vanilla tastes harsh in a drink this simple.
Salt and cinnamon: A pinch of salt makes the chocolate taste more like chocolate. Cinnamon adds warmth without being obvious.
Tips for the best result
Whisk every 30 minutes: A skin forms on the milk, and the chocolate sinks. A quick whisk keeps the drink even.
Never boil it: The most common mistake is turning the slow cooker to HIGH for the whole time. Milk scorches on the bottom and tastes burnt. Use LOW, and when the cocoa reaches about 150°F it is done. A slow cooker liner is not needed, but a quick spray of cooking oil on the insert makes cleanup easier after the milk sets.
Stay on WARM: After it steams, switch to WARM and ladle straight from the pot. Whisk before each serving.
Flavor swaps
Add a splash of peppermint extract for a holiday version, or a spoonful of instant espresso powder for a mocha. Swap some of the sugar for brown sugar for a caramel note. For a dairy-free pot, use oat milk and full-fat coconut milk, which stay smooth in the slow cooker. For an adults-only pot, stir a splash of coffee liqueur or peppermint schnapps into each mug instead of the whole pot, so kids can enjoy theirs too.
Do not add the vanilla at the start, and do not add marshmallows to the pot. They melt into a sticky layer on the surface.
Serving a crowd
Set up a topping bar with marshmallows, whipped cream, crushed candy canes and chocolate shavings. Pair with sugar cookies or shortbread. Keep a ladle and a stack of mugs next to the pot. A flavored syrup, such as caramel or raspberry, is a fun add-in for each mug.
Storing and reheating
Cool leftovers and keep them in a sealed jar in the fridge for 4 days. Reheat on the stove over low heat, whisking, or in the microwave in 30-second bursts. Do not freeze cocoa, since the milk can separate.
Crockpot Cocoa Recipe for a Crowd at a glance
- Prep time: 10 minutes
- Cooking time: 2 hours 30 minutes
- Servings: 10 servings
- Ingredients: 11, led by unsweetened cocoa powder, granulated sugar, salt, hot water
Tips for Crockpot Cocoa Recipe for a Crowd
Use a mix of milk and a splash of oat milk for a dairy-free option, and swap the cream for more milk. Add a peppermint extract drop or a shot of espresso for variety. Store leftovers in a jar for 4 days and reheat on the stove. Keep on WARM for up to 3 hours.
Crockpot Cocoa Recipe for a Crowd FAQ
How long does Crockpot Cocoa Recipe for a Crowd take?
Crockpot Cocoa Recipe for a Crowd takes 2 hours 30 minutes of cooking after 10 minutes of prep.
How many people does Crockpot Cocoa Recipe for a Crowd serve?
This recipe makes 10 servings.
What do I need to make Crockpot Cocoa Recipe for a Crowd?
11 ingredients, led by unsweetened cocoa powder, granulated sugar, salt, hot water. Amounts are in the recipe card above.
