Cold Outside? Crockpot Hot Chocolate Is Your New Best Friend

Picture this: it’s freezing, your socks are mismatched, and your Netflix queue is begging for attention. You need something warm, indulgent, and stupidly easy.

Enter crockpot hot chocolate. No babysitting a pot, no frantic stirring, just dump-and-go magic. This isn’t your sad, powdered-mix childhood drink—this is liquid velvet with a side of laziness.

Want to impress a crowd (or just your cat)? Keep reading.

Why This Recipe Slaps

Most hot chocolate recipes demand constant attention. This one?

Your crockpot does all the work while you nap. The slow heat melds flavors perfectly, creating a rich, creamy texture that’s impossible with a microwave. Plus, it scales effortlessly—feed two or twenty without breaking a sweat.

And let’s be real, serving it straight from the crockpot makes you look like a hosting genius.

Ingredients You’ll Need

• 6 cups whole milk (skim milk is for people who enjoy disappointment)
• 1 cup heavy cream (because why not?)
• 1 cup semi-sweet chocolate chips (or dark if you’re fancy)
• 1/2 cup cocoa powder (unsweetened, unless you have a death wish)
• 1/2 cup sugar (adjust if your sweet tooth is broken)
• 1 tsp vanilla extract (the secret weapon)
• Pinch of salt (to make the chocolate pop)
• Optional: Marshmallows, whipped cream, or a splash of peppermint schnapps (we won’t judge).

How to Make It (Without Burning Down Your Kitchen)

1. Dump everything in the crockpot—milk, cream, chocolate chips, cocoa powder, sugar, vanilla, salt. Stir like you mean it.
2. Cook on low for 2 hours. Stir occasionally unless you’re busy rewatching The Office.
3. Whisk until smooth.

   If it’s too thick, add a splash of milk. Too thin? More chocolate.

   You’re the boss here.

4. Serve hot with toppings. Pro tip: A sprinkle of sea salt makes it chef’s kiss.

Storing Leftovers (If They Exist)

Transfer cooled hot chocolate to an airtight container and refrigerate for up to 3 days. Reheat on the stove or microwave, stirring well.

FYI, it thickens when cold—add milk while reheating to loosen it up.

Why This Recipe Wins at Life

It’s effortless, customizable, and tastes like a hug in mug form. The crockpot keeps it warm for hours, making it perfect for parties. Plus, it’s cheaper than Starbucks and won’t judge you for drinking it at 10 AM.

Common Mistakes to Avoid

• Using cheap chocolate: Garbage in, garbage out.

  Splurge on decent chips.

• Cooking on high: You’ll scorch the milk and regret your life choices.
• Skipping the salt: It’s not optional. Trust us.

Swaps for Picky People

• Dairy-free? Use almond or oat milk and coconut cream.
• Less sweet? Cut the sugar or use sugar-free chocolate.
• Extra fancy? Add cinnamon, orange zest, or a shot of espresso.

FAQs

Can I make this ahead of time?

Absolutely. Make it up to 24 hours in advance, store it in the fridge, and reheat before serving.

Just whisk it well—nobody likes separated chocolate.

Can I use water instead of milk?

Technically? Yes. But it’ll taste like sad, watery regret.

Stick to milk.

Why is my hot chocolate grainy?

You didn’t whisk enough, or you used cocoa powder without dissolving it properly. Strain it or blend it to fix it.

Can I double the recipe?

Yep. As long as your crockpot fits it, go nuts.

Just stir more frequently.

Final Thoughts

This crockpot hot chocolate is the lazy person’s ticket to greatness. It’s creamy, dreamy, and impossible to mess up. So next time the temperature drops, skip the sad packets and let your crockpot do the heavy lifting.

Your future self (and your guests) will thank you.