Description

Ultra-creamy, cozy Slow Cooker Hot Chocolate made with real chocolate, milk, and cream. Set it, stir once or twice, and serve a warming mug for holidays, movie nights, or snow days.

Ingredients

6 cups whole milk

1 cup heavy cream

1 1/2 cups semi-sweet chocolate chips (about 9 oz / 255 g)

1/4 cup unsweetened cocoa powder, sifted

1/3 cup granulated sugar (adjust to taste)

1 tablespoon pure vanilla extract

1/8 teaspoon fine sea salt

1 teaspoon instant espresso powder (optional, enhances chocolate flavor)

Toppings: whipped cream, mini marshmallows, chocolate shavings (optional)

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Instructions

1. Add milk, heavy cream, chocolate chips, cocoa powder, sugar, vanilla, salt, and espresso powder (if using) to a 5–6 quart slow cooker.

2. Whisk to combine. Cover and cook on LOW for 2 hours, whisking every 30 minutes to melt the chocolate evenly.

3. Once smooth and steamy (about 160–170°F), switch to WARM for serving. Taste and adjust sweetness if needed.

4. Ladle into mugs and top with whipped cream, marshmallows, or chocolate shavings. Keep on WARM up to 2–3 hours, stirring occasionally.

Notes

For extra-rich flavor, swap 1/2 cup of chips for chopped dark chocolate.

Dairy-free: Use 2 cans full-fat coconut milk + 3–4 cups almond or oat milk; sweeten with maple syrup to taste.

If grainy, blend briefly with an immersion blender, then keep on WARM.