Easy Hot Cocoa in Crockpot
This hot cocoa in crockpot recipe makes a big pot of rich chocolate drink that stays warm for hours. Milk, cream, cocoa and chopped chocolate melt together slowly with no scorching. It is easy for parties, snow days and holiday gatherings.
10
servings10
minutes2
hours30
minutesMilk, cream, cocoa powder and chocolate chips warm slowly together into a thick, smooth drink for a crowd.
Ingredients
8 cups whole milk
1 cup heavy cream
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup brown sugar
1 can (14 oz) sweetened condensed milk
1 cup semi-sweet chocolate chips
1 tbsp pure vanilla extract
1/4 tsp kosher salt
1 cinnamon stick (optional)
Mini marshmallows, for serving
Whipped cream, for serving
Chocolate shavings, for serving
Directions
- In a bowl, whisk the cocoa powder, granulated sugar, brown sugar and salt with 1 cup of the milk until no lumps remain.
- Pour the cocoa paste into a 6-quart slow cooker.
- Add the remaining milk, cream and sweetened condensed milk. Whisk well to blend.
- Add the cinnamon stick if using.
- Cover and cook on LOW for 2 to 2 1/2 hours, whisking once after the first hour. Do not let it boil.
- When the cocoa is hot but not simmering, add the chocolate chips.
- Whisk for 1 to 2 minutes until the chips are fully melted and smooth.
- Stir in the vanilla and remove the cinnamon stick.
- Turn the slow cooker to WARM. Keep it covered between servings.
- Ladle into mugs and top with marshmallows, whipped cream and chocolate shavings.
Notes
- Use 2% milk for a lighter drink, though it will be thinner. For dairy-free cocoa, swap in oat milk and coconut cream. Add a splash of peppermint extract for a holiday flavor. Leftover cocoa keeps 4 days in the fridge. Reheat on the stove over low heat. Whisk well before serving.
Why the slow cooker is the right tool for cocoa
Cocoa made on the stove needs constant stirring. Milk scorches on the bottom of a pan in seconds. The slow cooker heats it gently from all sides, so the drink warms without burning and holds at the right temperature for hours.
It also frees you to host. Instead of making cup after cup, you fill the pot once and everyone serves themselves. The cocoa stays hot on WARM through a whole party, which is hard to do any other way. It is a handy trick for kids, too. The cocoa is warm, not scalding, in a slow cooker on WARM, which makes it safer for little hands at a party than a pot on a hot burner. The sweetened condensed milk also keeps the drink from tasting thin as it sits, which matters when guests come back for refills an hour later.
Ingredient notes for creamy cocoa
Whole milk: it gives a richer body than skim. Low-fat milk makes a thin drink.
Heavy cream: just a cup makes it feel like a bakery hot chocolate. Skip it for a lighter cup.
Cocoa powder: unsweetened natural or Dutch-process both work. Dutch-process is darker and smoother.
Sweetened condensed milk: it adds sweetness and silky body. It dissolves without grit.
Chocolate chips: real semi-sweet chips melt into the drink and make it thick and glossy. Vanilla: pure extract gives a rounder flavor than imitation. Add it at the end so the heat does not cook it off.
Tips for smooth hot cocoa
Make a paste first: cocoa powder clumps in cold milk. Whisk it with a small amount of milk before pouring it in.
Whisk now and then: a skin can form on top and fat can collect on the surface. A quick whisk keeps it smooth.
Do not boil it: the most common mistake is using HIGH for too long. Boiled milk scorches and tastes burnt. Use LOW and check at two hours. Taste before the party starts. If the cocoa is too sweet, add a splash of milk. If it is too bitter, add a spoon of sugar. Adjusting it in the pot is simpler than fixing individual mugs. Use a whisk, not a spoon, for the best texture.
Swaps and variations
For a peppermint version, add half a teaspoon of peppermint extract. For a mocha drink, stir in a cup of strong coffee in place of one cup of milk. For dairy-free cocoa, use oat milk and canned coconut cream. A pinch of cayenne and cinnamon makes a Mexican-style cup.
Do not use instant cocoa mix as a swap. It does not melt the same way and the drink turns thin and overly sweet. Use a splash of coffee liqueur or peppermint schnapps in adult mugs only, never in the pot.
What to serve with it
Set up a cocoa bar with marshmallows, whipped cream, crushed candy canes, caramel sauce and chocolate shavings. Cookies, shortbread or a plate of sugar cookies go well with the warm drink. A ladle with a pouring spout keeps the counter clean while guests help themselves.
Storing and reheating
Cool leftover cocoa and keep it in a covered jar in the fridge for up to 4 days. A skin may form, and the cocoa will separate slightly. Both are normal.
Reheat on the stove over low heat, whisking until smooth, or microwave a mug for 60 to 90 seconds. Do not freeze it, because the milk and cream separate when thawed. Warm leftovers slowly. High heat can make the surface skin over and leave the drink gritty.
Easy Hot Cocoa in Crockpot at a glance
- Prep time: 10 minutes
- Cooking time: 2 hours 30 minutes
- Servings: 10 servings
- Ingredients: 13, led by whole milk, heavy cream, unsweetened cocoa powder, granulated sugar
Tips for Easy Hot Cocoa in Crockpot
Use 2% milk for a lighter drink, though it will be thinner. For dairy-free cocoa, swap in oat milk and coconut cream. Add a splash of peppermint extract for a holiday flavor. Leftover cocoa keeps 4 days in the fridge. Reheat on the stove over low heat. Whisk well before serving.
Easy Hot Cocoa in Crockpot FAQ
How long does Easy Hot Cocoa in Crockpot take?
Easy Hot Cocoa in Crockpot takes 2 hours 30 minutes of cooking after 10 minutes of prep.
How many people does Easy Hot Cocoa in Crockpot serve?
This recipe makes 10 servings.
What do I need to make Easy Hot Cocoa in Crockpot?
13 ingredients, led by whole milk, heavy cream, unsweetened cocoa powder, granulated sugar. Amounts are in the recipe card above.
