Hot Chocolate In the Slow Cooker

5 from 2 votes

Hot Chocolate In the Slow Cooker

This hot chocolate is quite satisfying and decadent. Perfect served in tiny espresso cups. Easily customizable for peanut butter hot chocolate, Mexican hot chocolate, hot chocolate with a touch of mint.

Prep Time5

Cook Time2

Total Time2 5

Course: Beverage

Servings: -10

Calories: 625kcal

Author: Sally Humeniuk

Ingredients

4 cups milk, any variety, warmed but not scolded in microwave (warming optional)
4 cups half-and-half, you could sub regular milk here but it won't be quite as creamy yummy
16 ounces mini chocolate chips, semi-sweet- or regular chips, rough chopped, dark is great too
2 Tablespoons granulated white sugar
Dash salt
Whipped cream, mini marshmallows, candy cane sticks, optional for topping and stirring

For Peanut Butter Hot Chocolate:

½ cup creamy peanut butter

For Mexican Hot Chocolate:

½ teaspoon cinnamon
⅛ teaspoon cayenne pepper, more to taste

For Peppermint Hot Chocolate:

½ teaspoon peppermint extract

Instructions

Use a 4-quart slow cooker. Add 4 cups milk and 4 cups half-and-half to the insert, and then stir in 16 ounces chocolate chips, and 2 Tablespoons sugar. Add a dash of salt. If making flavored hot chocolate, add ½ cup peanut butter, or ½ teaspoon cinnamon, ⅛ teaspoon of cayenne, or ½ teaspoon mint now also.
Stir everything together until the peanut butter has somewhat broken up a little
Cover and cook on Low for 4 hours or on High for about 2 hours. Stir at the half-way point to combine everything and allow to cook completely, until smooth.
Stir well again at finish and lade into mugs. Top with whipped cream, if you like and additional mini chocolate chips.
If you'd like a smoother texture, you can strain the finished hot chocolate through cheesecloth or a fine mesh strainer.

To Make Ahead:

This hot chocolate is fabulous if made in advanced and then placed in refrigerator until needed for serving. Simply heat back up and serve.

Notes

If serving this hot chocolate for a party, be sure to go over and stir it in the slow cooker once in awhile. The chocolate may settle just a little and if your slow cooker is very hot, a slight milk film may form on top. So, giving it a good stir every 30 minutes or so will resolve this issue.

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