Slow Cooker Crockpot Hot Chocolate

Warm up your holiday season with a cozy cup of homemade Crockpot hot chocolate, made creamy and delicious—without any condensed milk! This easy slow-cooker recipe is perfect for the holiday season including Christmas Eve gatherings, filling your home with the rich aroma of chocolate as it simmers to perfection.

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With simple ingredients and minimal prep, this homemade hot chocolate is a crowd-pleaser for kids and adults alike, offering a smooth, decadent treat to sip on. We love this during the entire holiday season, but especially Christmas!

Key Ingredients

What Type of Chocolate to Use

Using a mix of dark and milk chocolate can offer a balance of richness and sweetness. Always look for chocolate with minimal ingredients (cocoa solids, cocoa butter, and sugar) for a pure chocolate flavor without fillers.

High-Quality Dark Chocolate (60-70% Cocoa)

• Flavor: Dark chocolate provides a rich, slightly bittersweet flavor, balancing out the sweetness of sugar or other sweeteners in the recipe.
• Best For: Those who prefer a deeper, more intense chocolate taste.
• Tip: Choose a bar with 60-70% cocoa for a smooth balance of richness without too much bitterness.

Semi-Sweet or Bittersweet Chocolate Chips

• Flavor: Semi-sweet chocolate chips melt well and offer a classic chocolate flavor with moderate sweetness, making them a convenient and accessible option.
• Best For: Easy, quick hot chocolate that’s kid-friendly and mild.
• Tip: Go for high-quality brands, as some chocolate chips can contain stabilizers that impact melting and texture.

Cocoa Powder

• Flavor: Cocoa powder alone can be intense and slightly bitter, but it’s excellent when combined with melted chocolate for a layered chocolate flavor.
• Best For: Adding a depth of flavor when paired with solid chocolate.
• Tip: Use unsweetened cocoa powder and adjust the sweetness to taste.

How to Make Slow Cooker Crockpot Hot Chocolate Without Condensed Milk

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Add milk, unsweetened cocoa powder, baking bar chocolate, vanilla, and sweetener or sugar to the slow cooker.
2. Whisk to combine and ensure the powder is fully incorporated with the liquid.
3. Place the lid on the pot. Slow cook.
4. Open the pot and whisk to ensure a smooth consistency. Serve.

Cook Time/How Long to Cook

Cook on Low for 2-3 hours or on High for 45 minutes to an hour and a half. I found the best results using the Low setting.

How to Create Smooth Texture that isn’t Gritty

• Use High-Quality Chocolate: Choose chocolate with a high cocoa butter content, like couverture chocolate or quality chocolate bars, which melt smoothly and reduce the chance of a gritty texture. Avoid lower-quality chocolate with fillers that don’t melt well.
• Mix Cocoa Powder Thoroughly: Ensure the powder dissolves fully without clumping.
• Whisk Continuously: Whisk the hot chocolate consistently. This prevents separation and ensures a creamy texture.
• Avoid Overheating: Overheating can cause chocolate to separate or scorch, leading to grittiness. Heat the mixture just until steaming and avoid boiling.
• Strain if Needed: If your hot chocolate still seems gritty after mixing, strain it through a fine mesh strainer to remove any clumps and achieve a smooth finish.

How to Make it Extra Creamy

• Use Whole Milk: Opt for whole milk instead of skim or low-fat varieties. The higher fat content will add creaminess and a richer flavor.
• Add Heavy Cream or Half-and-Half: Substitute a portion of the milk with heavy cream or half-and-half. For a perfectly balanced creamy texture, try using 3 cups whole milk and 1 cup heavy cream or half-and-half.
• Use High-Quality Chocolate: Use chopped chocolate bars (dark, milk, or a mix) instead of cocoa powder or chocolate chips alone. Higher cocoa butter content in chocolate bars gives a smoother, creamier texture.
• Cook Low and Slow: Cook the hot chocolate on the “low” setting to avoid scalding or separating. Slow heating allows the ingredients to combine smoothly, creating a creamier texture.
• Blend to Finish: Before serving, use a whisk or immersion blender to create a frothy, smooth texture that feels extra creamy.

How Long Can it Sit Warm in the Crockpot

Hot chocolate can sit on the “warm” setting in the Crockpot for about 2-3 hours without losing its quality. After this time, the texture and flavor may start to change, as prolonged heat can cause the chocolate to separate or become slightly gritty.

To keep it warm longer: Give the hot chocolate a stir every 30 minutes to prevent any separation or film from forming on the surface. If it starts to thicken too much, add a small splash of milk or cream to keep the texture smooth and creamy. Only use the “warm” setting after it’s fully heated to prevent scalding or overheating.

Add-Ins and Substitution Ideas

• Whipped Cream
• Marshmallows
• Chocolate Shavings or Sprinkles
• Crushed Peppermint Candy or Candy Canes
• Cinnamon Stick or Ground Cinnamon
• Caramel Drizzle
• Crushed Cookies
• Sea Salt
• Salted Caramel Chips

How to Store

You can store leftovers in the fridge tightly covered and sealed for 3-4 days.

How to Reheat

When ready to enjoy it again, reheat the hot chocolate slowly on the stovetop over low heat or in the microwave in short increments (30 seconds at a time), stirring frequently to prevent separation. For an even creamier texture, add a splash of milk or cream while reheating.

More Drinks and Beverage Recipes

Caramel Apple Cider
Sugar Free Pumpkin Spice Latte
ChickFilA Frosted Lemonade
Sugar Free Pumpkin Cream Cold Brew

Top this with our Sugar Free Whipped Cream recipe and pair it with Pumpkin Protein Muffins.