Can you think of anything more comforting, more indulgent or more of a treat than a cup of creamy, rich, smooth and sumptuous hot chocolate? Well here is a recipe for the very BEST Slow Cooker Hot Chocolate.
Whether you’re treating the kids, entertaining guests or just want something heartwarming to come home to after a winter walk – go on, you know you deserve it.
Sometimes we just have to find a way for winter to work for us, and that is SO what this recipe is all about. Giving ourselves a little lift, treating our friends and family, and allowing ourselves the ultimate comforting beverage. Of course, it has to be… the classic hot chocolate.
This recipe has just five ingredients and what’s best is, this is Slow Cooker Hot Chocolate, which means we can make ahead and keep it warm for when it’s time to pour!
I love the idea of serving this up to visitors or even on a cold and wet Saturday when you just can’t wait to get home and cosy up under a blanket with a heavenly cup of something. This is also a perfect addition to a Halloween party or even as a Christmas Eve tradition for the whole family.
Why you’ll love this recipe
⭐️ Easy preparation
⭐️ A hug in a mug
⭐️ Creamy, sumptuous – just a big treat
About Slow Cooker Hot Chocolate
This recipe manages to be simple whilst feeling ✨fancy✨ at the same time. The combination of the creamy drink and richness of the chocolate slowing cooking for an hour or two is just so satisfying.
This can also be used to create a festive grown-up drink too by making it slightly boozy for those days when it’s called for. Yes, slow cookers can even make alcoholic drinks. For a real treat, try my Baileys Hot Chocolate in the slow cooker or try out your own combo. How about adding rum or amaretto?
This is also a simple chocolatey hot chocolate, but you can also add a bit of flavouring if you like with the pieces of chocolate you love the most. I know people love Galaxy, Cadbury’s Dairy Milk, Nutella, Terry’s Chocolate Orange and Lindt, so give them a go if that’s what you love.
What you’ll need
Milk – Full fat milk works best for this
Cocoa powder – Use the best quality you can afford. I use Organic Fairtrade Cocoa Powder
Single cream – Regular type from the fridge or a dairy free alternative
Milk chocolate – The same applies to the chocolate you use. I always use Callebaut Belgian Chocolate (as it’s great value for very high quality when you buy in bulk).
Vanilla extract – Be sure to use vanilla EXTRACT not ESSENCE. Extract is the natural, purer, stronger flavour.
To serve – My suggestions include whipped cream, marshmallows, sprinkles and gingerbread men on the side (oh, perhaps brandly or Baileys too!)
How to make it
- Make a paste with the cocoa powder and a little milk until smooth.
2. Add to the slow cooker with the rest of the ingredients and stir. Cook according to the instructions below.
Hint: Stir occasionally to stop the chocolate from sticking to the bottom of the slow cooker.
Substitutions
- Milk – You could go for skimmed or semi skimmed instead of whole if you want, but be aware it will be a thinner consistency.
- Cream – The same goes for the cream. If you skip it, just use extra milk, but it won’t have the creamy texture or smooth depth of flavour if you do.
- Make this vegan – Swap the milk for a good barista plant-based milk and the cream for dairy-free cream. Go for a vegan chocolate too (the best is ‘accidentally’ vegan, meaning it’s just very high cocoa solids which means no dairy products are added. You’ll need to add more sugar with this to taste – about 3-4 tsps).
Leftovers
In the fridge You can keep any leftovers in the fridge until the day after. Reheat it again on the hob and any lumps that have formed should melt away. Alternatively, drink it cold for a milkshake-type drink!
Top tips
Keep stirring
Be sure to stir occasionally to stop the chocolate from sticking to the bottom of the slow cooker.
Sweetness
This is not a super sweet hot chocolate, but it does depend on the chocolate you use. If you want it to be sweeter when you taste it at the end, you can add a 2-3 tsp caster sugar, or even better, soft light brown sugar for a richer flavour.
Hot chocolate station
Why not set up a little station at a party with the hot chocolate, cups, toppings and side treats so people can serve themselves? (As long as it is safe!)
Chocolate swirls on top
I serve it with some extra dark chocolate curls on top. Make these by putting a bar of chocolate in the fridge and then using a vegetable peeler to ‘peel’ it into curls.
FAQ
If you don’t make the cocoa into a smooth paste before adding, it will almost certainly be lumpy.
The recipe details how to do this, but basically you just mix the cocoa powder with a little milk and stir to make a paste before adding the rest of the liquid and ingredients together. Stirring also helps!
If you’ve already added it and have lumps, whisking vigorously may help or otherwise you will need to strain it.
Yes, you could if you don’t want to use a slow cooker. It might be a little more attention as it cooks though. Just keep an eye on it, keep stirring regularly and keep the hob on very low.
The Morphy Richards Sear & Stew Slow Cooker is my all-time favourite because you can use it for initial browning on the hob and it’s really light.
For induction hobs, I recommend the Lakeland Digital 6.5l Slow Cooker instead.
Let me know how you got on and what you thought of this recipe. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Best Slow Cooker Hot Chocolate
Ingredients
- 30 g Cocoa powder
- 1 ltr Whole milk
- 300 ml Single cream
- 200 g Milk chocolate Broken into small pieces
- 2 tsp Vanilla extract
Instructions
- Mix the cocoa powder in a small bowl or mug with enough of the milk to make a smooth paste.
- Add this paste along with all of the other ingredients in the slow cooker and mix until there's no cocoa paste lumps left.
- Put the lid on, and cook on LOW for 1-2 hours stirring occasionally or until the hot chocolate is thick and smooth.
Notes
Try not to skip this part as it’s what stops the liquid becoming lumpy and it is tricky to get rid of them once they’ve formed! Vanilla:
Be sure to use vanilla EXTRACT not ESSENCE. Extract is the natural, purer, stronger flavour. Adding booze:
Add this to the hot chocolate at the end of the slow cooking time, just before you serve. Stirring:
Stir occasionally to stop the chocolate from sticking to the bottom of the slow cooker. Serve with:
My suggestions include whipped cream, marshmallows, sprinkles and gingerbread men on the side (oh, perhaps brandly or Baileys too!)
Nutrition
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