Crockpot Hot Chocolate Recipe

Name: Crock Pot Hot Chocolate Recipe
Prep time: 5 min
Cook time: 180 min
Total time: 185 min
Ingredients: 1 gallon chocolate milk; 1 pint heavy whipping cream; 1 cup white chocolate chips

This crockpot hot chocolate is one of our FAVORITES, and has special meaning!

We served this drink at our wedding years ago! All we did was serve hot cocoa and desserts with a chocolate fountain at the reception, and yes, we put most attendees in a sugar coma.

This hot chocolate is very decadent, but so good! It is very easy to make (just 5 minutes of prep and only 3 ingredients). We still have people come up to us after all these years and tell us how much they loved the hot cocoa and ask for the recipe. And making it all in the crockpot makes it extra simple.

It’s as easy as mixing and heating, but tastes gourmet! For an extra sugar rush, add a scoop of homemade Peppermint or Vanilla ice cream to your warm mug.

Why we think you’ll love it:

Extra chocolatey. With both white and milk chocolate it’s double the flavor and extra delicious.
3 ingredients. Three ingredients you can grab in one quick shop.
So simple! Hands off slow cooker method, perfect for gatherings.
Party perfect. Easy to scale for big groups or small family nights. Also holds beautifully on warm for self serve cocoa bars.

Ingredients for crockpot hot chocolate on white counter.

Crockpot Hot Chocolate Ingredients

Chocolate milk (1 gallon) – Brings instant chocolate flavor and sweetness, creates a creamy base without extra cocoa or sugar. You can use Shamrock, Nesquik, or store brand.
Heavy whipping cream (1 pint) – Adds body and a velvety mouthfeel, helps the drink taste rich and café worthy. Half and Half can also be used.
White chocolate chips (1 cup) – Melt into the mix for double the chocolate flavor and added sweetness, plus a silky texture. We prefer Ghirardelli white chocolate chips.
variations – Add a splash of vanilla extra or peppermint extract. Top with peppermint candies, mini marshmallows, Peppermint Marshmallows, or a drizzle of Caramel Sauce.

How to Make Slow Cooker Hot Chocolate

Chocolate milk being poured into crockpot.

Whipping cream being poured into slow cooker hot cocoa recipe.

Pour 1 gallon of chocolate milk, 1 pint of heavy whipping cream, and 1 cup of white chocolate chips into a crock pot. Cook on HIGH for 3-4 hours, until the chips are melted and the drink is warm. Turn to the warm setting and serve.

Top with whipped cream for one delicious cup.

White chocolate chips being poured into crockpot hot chocolate recipe.

Slow cooker hot cocoa being ladled out of slow cooker.

Stovetop Directions

Add the ingredients to a large pot and heat medium-low heat, stirring frequently until the chocolate chips have melted and the cocoa is hot.

Kristyn’s Recipe Tips

Warm it low and slow, stir occasionally, and avoid boiling to prevent scorching.
Use quality chips for the smoothest melt, Ghirardelli performs beautifully.
Keep it on the crock pot warm setting for serving, set out whipped cream, marshmallows, and crushed peppermint for a fun cocoa bar.
Make ahead, chill up to 3 days, then reheat gently on the stove or in the crock pot until steaming, not boiling.
Freeze leftovers in ice cube trays, pop cubes into a mug with a splash of milk, and microwave for a quick treat.

Crockpot hot chocolate recipe in white mug with marshmallows.

5 from 4 votes

Crock Pot Hot Chocolate Recipe

By: Kristyn Merkley

Crockpot Hot Chocolate warms crowds with chocolate milk, cream, and white chocolate chips, ultra creamy, simple to set and serve for parties.

Servings: 8

Prep: 5

Cook: 3

Total: 3 5

Ingredients

▢ 1 gallon chocolate milk
▢ 1 pint heavy whipping cream
▢ 1 cup white chocolate chips

Instructions

Pour chocolate milk, heavy whipping cream, and white chocolate chips into a crock pot. Cook on HIGH for 3-4 hours {until chips are melted and drink is warm}. Turn to warm setting and serve.

Notes

Recipe Notes:

Warm it low and slow, stir occasionally, and avoid boiling to prevent scorching.
Use quality chips for the smoothest melt, Ghirardelli performs beautifully.
Keep it on the crock pot warm setting for serving, set out whipped cream, marshmallows, and crushed peppermint for a fun cocoa bar.
Make ahead, chill up to 3 days, then reheat gently on the stove or in the crock pot until steaming, not boiling.
Freeze leftovers in ice cube trays, pop cubes into a mug with a splash of milk, and microwave for a quick treat.

Freeze leftover hot chocolate in ice cube trays. Then you can pop a few cubes, and extra milk in a mug and microwave it. Try using it within 1-3 months of freezing.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave and larger portions can be heated on the stove or in the crockpot.

For more substitutions and tips, check out the full recipe post

Nutrition

Serving: 8g, Calories: 685kcal, Carbohydrates: 72g, Protein: 17g, Fat: 38g, Saturated Fat: 24g, Cholesterol: 124mg, Sodium: 355mg, Potassium: 908mg, Fiber: 3g, Sugar: 59g, Vitamin A: 1950IU, Vitamin C: 1mg, Calcium: 599mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to freeze?

Freeze leftover hot chocolate in ice cube trays. Then you can pop a few cubes, and extra milk in a mug and microwave it. Try using it within 1-3 months of freezing.

How to store?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave and larger portions can be heated on the stove or in the crockpot.