Slow Cooker Hot Chocolate Recipe

Milk: The base of the hot chocolate, providing a creamy texture.

Heavy cream: Adds richness and a velvety smoothness to the drink.

Semi-sweet chocolate chips: Melt into the mixture, giving it a deep chocolate flavor.

Cocoa powder: Enhances the chocolate taste and adds a bit of bitterness to balance the sweetness.

Sugar: Sweetens the hot chocolate to your desired level.

Vanilla extract: Adds a hint of warmth and complexity to the flavor profile.

To achieve a smoother texture, make sure to sift the cocoa powder before adding it to the slow cooker. This helps to eliminate any lumps and ensures it blends seamlessly with the milk and heavy cream. Additionally, using a high-quality vanilla extract can elevate the flavor profile of your hot chocolate, making it richer and more aromatic.

• milk - Substitute with almond milk: Almond milk provides a dairy-free alternative that still offers a creamy texture.

• heavy cream - Substitute with coconut cream: Coconut cream is a rich, non-dairy option that adds a subtle coconut flavor.

• semi-sweet chocolate chips - Substitute with dark chocolate chips: Dark chocolate chips offer a more intense chocolate flavor and can be less sweet.

• cocoa powder - Substitute with carob powder: Carob powder is a caffeine-free alternative that has a naturally sweet flavor.

• sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and adds a unique flavor profile.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that can enhance the overall taste.

• Allow the hot chocolate to cool to room temperature before storing. This prevents condensation and keeps the texture smooth and creamy.
• Transfer the hot chocolate into an airtight container. Mason jars or BPA-free plastic containers work well for this purpose.
• Store the container in the refrigerator. The hot chocolate will keep for up to 4 days, maintaining its rich and velvety flavor.
• When ready to enjoy, reheat the hot chocolate on the stovetop over low heat, stirring occasionally to ensure even warming. Alternatively, use the microwave in 30-second intervals, stirring in between.
• For freezing, pour the cooled hot chocolate into freezer-safe bags or containers, leaving some space for expansion. Label with the date for easy tracking.
• Freeze for up to 3 months. The hot chocolate may separate slightly upon thawing, but a good whisk will bring it back to its original creamy consistency.
• To thaw, place the frozen hot chocolate in the refrigerator overnight. Reheat gently on the stovetop or in the microwave, whisking to combine any separated ingredients.
• For an extra touch of indulgence, top reheated hot chocolate with whipped cream, marshmallows, or a sprinkle of cinnamon before serving.

• Slow cooker: The main appliance used to gently heat and combine all the ingredients over a period of time.

• Whisk: Used to thoroughly mix the milk, heavy cream, chocolate chips, cocoa powder, and sugar together until well combined.

• Measuring cups: Essential for accurately measuring the milk, heavy cream, chocolate chips, cocoa powder, and sugar.

• Measuring spoons: Necessary for measuring the vanilla extract.

• Spatula: Useful for stirring the mixture occasionally during the cooking process.

• Serving ladle: Used to serve the hot chocolate once it’s ready.

• Mugs: For serving the hot chocolate to enjoy.

Pre-measure ingredients: Measure out the milk, heavy cream, chocolate chips, cocoa powder, and sugar the night before to save time in the morning.

Use a whisk: Whisking the ingredients together ensures they are well combined quickly, reducing the need for frequent stirring.

Set a timer: Use a kitchen timer to remind you to stir occasionally, so you don't have to keep checking the slow cooker.

Prep toppings in advance: Prepare any toppings like whipped cream or marshmallows ahead of time to streamline serving.