Slow Cooker Hot Chocolate
Making hot chocolate for a party is easier in a slow cooker than at the stove. It heats the milk gently, melts the chopped chocolate as it goes and then keeps the whole batch warm while guests help themselves. Cocoa powder gives the drink a strong chocolate flavour, and chopped dark chocolate makes it thick and smooth. Whisk the cocoa into a little cold milk first so it dissolves without lumps, then whisk the pot every half hour while it heats. It takes 10 minutes to start and about 2 1/2 hours on LOW.
By Maya Ellison
Published
- Prep Time
- 10 mins
- Cook Time
- 2 hrs 30 mins
- Total Time
- 2 hrs 40 mins
- Servings
- 12 mugs (about 200 ml each)
How do you make Slow Cooker Hot Chocolate?
Whisk 50 g (1/2 cup) cocoa, 100 g (1/2 cup) sugar and 1/4 tsp salt into 250 ml (1 cup) cold milk in a slow cooker. Whisk in 1.75 litres (7 cups) more milk and 250 ml (1 cup) cream, add 225 g (8 oz) chopped dark chocolate and cook on LOW for 2-3 hours, whisking every 30 minutes. Add vanilla, then hold on WARM for up to 3 hours.
- Total time
- 2 hrs 40 mins
- Calories
- 320 per serving
- Protein
- 8 g
- Yield
- 12 mugs (about 200 ml each)
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
To serve
Equipment
Slow cooker (5-6 litre) · Whisk · Ladle
Quick Directions
Make a cocoa paste
Put the cocoa, sugar and salt in the slow cooker insert and whisk to break up any lumps.
Add the milk, cream and chocolate
Gradually whisk in the rest of the milk and the cream, then stir in the chopped chocolate.
Heat on LOW
Cook on LOW for 2-3 hours, whisking every 30 minutes, until steaming hot.
Finish
Whisk in the vanilla.
Keep warm and serve
Switch the slow cooker to WARM and serve within 3 hours, whisking every 30 minutes, since the chocolate settles to the bottom.
Step-by-Step Instructions
Every step for making slow cooker hot chocolate, written out in full.
Make a cocoa paste
Put the cocoa, sugar and salt in the slow cooker insert and whisk to break up any lumps. Whisk in 250 ml (1 cup) of the cold milk until you have a smooth paste with no dry pockets of cocoa.
Add the milk, cream and chocolate
Gradually whisk in the rest of the milk and the cream, then stir in the chopped chocolate.
Heat on LOW
Cover and cook on LOW for 2-3 hours, whisking every 30 minutes, until the chocolate has melted completely and the hot chocolate is steaming. Do not let it boil. Slow cookers vary, so start checking at 2 hours. HIGH works in 1-1 1/2 hours if you whisk every 20 minutes, but milk is more likely to catch and scorch around the sides on HIGH.
Finish
Whisk in the vanilla. Taste and whisk in a little more sugar if you like it sweeter.
Keep warm and serve
Switch the slow cooker to WARM and serve within 3 hours, whisking every 30 minutes, since the chocolate settles to the bottom. Whisk again before ladling it into mugs, and add whipped cream, marshmallows or grated chocolate as you like. If a skin forms on top, whisk it back in or lift it off.
Recipe Tips
- Chop the chocolate finely, or use chocolate chips, so it melts evenly and quickly.
- Dark chocolate with 50-70% cocoa solids gives a rich, not-too-sweet drink. Milk chocolate makes it much sweeter, so cut the sugar to 50 g (1/4 cup) if you use it.
- Set out the toppings in small bowls beside the slow cooker so guests can serve themselves.
- If you avoid gluten, check the labels on the chocolate and any toppings. Plain chocolate and cocoa are usually gluten-free, but some chocolate is made on shared equipment or has added ingredients that contain gluten.
Variations
- Peppermint: stir in 1/2 tsp peppermint extract with the vanilla and top each mug with crushed candy canes.
- Spiced: add 2 cinnamon sticks and a pinch of cayenne pepper with the milk, and lift out the cinnamon sticks before serving.
- Lighter: replace the cream with more whole milk.
- For adults, add 30 ml (1 oz) dark rum, bourbon or coffee liqueur to individual mugs rather than to the slow cooker, so the batch stays alcohol-free.
Nutrition (per serving)
| Calories | 320 |
|---|---|
| Protein | 8 g |
| Carbs | 31 g |
| Fat | 19.5 g |
| Saturated fat | 12 g |
| Fibre | 3 g |
| Sugar | 27 g |
| Sodium | 130 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftovers in a covered jug within 2 hours of switching off the slow cooker and use within 3 days. The chocolate settles and the drink thickens as it chills.
- Reheat
- Whisk well, then reheat in a saucepan over medium-low heat, whisking often, until steaming, without letting it boil. Or heat single mugs in the microwave in 30-second bursts, stirring between each.
Slow Cooker Hot Chocolate FAQs
How long can hot chocolate stay on WARM in a slow cooker?
Up to about 3 hours. Whisk it every 30 minutes so the chocolate does not settle and catch on the bottom. After that, the milk is more likely to scorch around the sides and develop a cooked taste. Refrigerate any leftovers within 2 hours of switching it off.
Can I make slow cooker hot chocolate on HIGH?
Yes. It takes 1-1 1/2 hours on HIGH, but whisk every 20 minutes and watch the edges, because milk scorches more easily at the higher setting. LOW for 2-3 hours is gentler and leaves more room for error.
Why is my hot chocolate lumpy or grainy?
Cocoa powder clumps when it goes straight into a lot of milk, which is why the recipe starts with a paste of cocoa, sugar and a little cold milk. Grainy hot chocolate can also mean it got too hot. Whisk hard, or blend it briefly with an immersion blender to smooth it out.
Can I make hot chocolate ahead of time?
Yes. Make it up to 2 days ahead, cool it and refrigerate it in a covered jug. Whisk it well, pour it back into the slow cooker and reheat on LOW for about 1 1/2-2 hours, whisking every 30 minutes, until steaming.
Can I make it dairy-free?
Yes. Use an unsweetened oat or soy milk in place of the milk, canned coconut milk in place of the cream and a dairy-free dark chocolate. Plant milks can catch on the sides more easily, so keep it on LOW and whisk often.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
