Go Back
+ servings
Print Recipe
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 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Course: Beverage
Servings: 8 -10
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:
  • 1/2 cup creamy peanut butter
  • For Mexican hot chocolate:
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper, more to taste
  • For peppermint hot chocolate:
  • 1/2 teaspoon peppermint extract

Instructions

  • Use a 4-quart slow cooker. Add the milk and half-and-half to the insert, and then stir in the chocolate chips, and sugar. Add a dash of salt. If making flavored hot chocolate, add the peanut butter, or spices, or 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.
  • 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

  1. 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.