Simple Slow Cooker Hot Chocolate

The slow cooker continues to amaze us. You can make slow-cooker salmon and slow-cooker bread—and who knew it can make incredible hot cocoa, too?! Now you know. The best part? It keeps for a couple hours, so you can come back from playing in the snow for seconds (or thirds... or fourths).

Will the milk curdle in the slow cooker?!

Nope! You're setting the slow cooker to low so that all of the ingredients heat up together; the milk won't actually "cook".

Can I skip the heavy cream?

Yes, you can use all milk, but we do find that just one cup cream can go a very long way. It will give the cocoa a more rich texture and flavor.

Why use chocolate chips and not just cocoa powder?

Instant hot cocoa just relies on milk and hot cocoa mix, but stirring in melted chocolate chips is a game changer. The rich chocolate flavor is the ultimate upgrade for hot cocoa.

Tried making this wintery slow cooker recipe? Let us know how it came out in the comments below!

Yields: 8

Prep Time: 0 hours 5 mins

Cook Time: 2 hours 0 mins

Total Time: 2 hours 5 mins

1 1/2 c.

semi-sweet chocolate chips

1/4 c.

cocoa powder

1/2 c.

sugar

1 tsp.

vanilla extract

1 c.

heavy cream

6 c.

whole milk

Mini marshmallows, for garnish

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Combine all ingredients except marshmallows in a slow cooker and stir to combine.
Cook, covered, until everything is melted, stirring occasionally, 2 hours on LOW.
Ten minutes before serving, add marshmallows and let them get melty.
Garnish with more mini marshmallows, if desired.

Jonathan Boulton

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Rian Handler Rian Handler is a food writer, editor, and recipe developer with a fierce love for sour gummies.

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