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: people

Calories: 422kcal

Author: Sally Humeniuk

Ingredients

4 cups milk
4 cups half-and-half or sub regular milk for less creamy
16 ounces chocolate chips semi-sweet or dark
2 Tbsps granulated sugar
1 dash salt

Topping options

whipped cream
mini chocolate chips

For Peanut Butter Hot Chocolate:

½ cup creamy peanut butter

For Mexican Hot Chocolate:

½ tsp cinnamon
⅛ tsp cayenne pepper more to taste

For Peppermint Hot Chocolate:

½ teaspoon peppermint extract

Instructions

For regular hot chocolate

Use a 4-quart slow cooker. Add milk and half-and-half to the insert, and then stir in chocolate chips, sugar, and dash of salt.
4 cups milk, 4 cups half-and-half, 16 ounces chocolate chips, 2 Tbsps granulated sugar, 1 dash salt
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 mini chocolate chips.
whipped cream, mini chocolate chips
If you'd like a smoother texture, you can strain the finished hot chocolate through a fine mesh strainer.

Peanut Butter Hot Chocolate

Use a 4-quart slow cooker. Add milk and half-and-half to the insert, and then stir in chocolate chips, sugar, and dash of salt.
4 cups milk, 4 cups half-and-half, 16 ounces chocolate chips, 2 Tbsps granulated sugar, 1 dash salt
Add the peanut butter, adding in a few small dollops. Give everything a quick stir.
½ cup creamy peanut butter
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.
whipped cream, mini chocolate chips

Mexican Hot Chocolate

Use a 4-quart slow cooker. Add milk and half-and-half to the insert, and then stir in chocolate chips, sugar, and dash of salt. Add the cinnamon and cayenne pepper now. Give a quick stir.
4 cups milk, 4 cups half-and-half, 16 ounces chocolate chips, 2 Tbsps granulated sugar, 1 dash salt, ½ tsp cinnamon, ⅛ tsp cayenne pepper
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.
whipped cream, mini chocolate chips

Peppermint Hot Chocolate

Use a 4-quart slow cooker. Add milk and half-and-half to the insert, and then stir in chocolate chips, sugar, and dash of salt. Add peppermint extract. Give a quick stir.
4 cups milk, 4 cups half-and-half, 16 ounces chocolate chips, 2 Tbsps granulated sugar, 1 dash salt, ½ teaspoon peppermint extract
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.
whipped cream, mini chocolate chips

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.

Nutrition