This easy Crockpot hot cocoa recipe is perfect for a holiday open house or Christmas Eve! Set up the ultimate hot cocoa bar with one of these fun flavor variations and plenty of festive toppings for guests to mix and match their own custom mug.
PREP TIME 20 minutesminutes
COOK TIME 45 minutesminutes
TOTAL TIME 1 hourhour5 minutesminutes
YIELD 4servings
Ingredients
Classic Hot Cocoa
3cupswhole milk
1cuphalf-and-half
6ouncesbittersweet chocolate OR 1 cup chocolate chips
3tbspsugar
1tbspunsweetened cocoa powderlike Hershey's cocoa
2tspvanilla
1tspinstant espresso powder
Pinchof kosher salt
Flavor Variations
Peppermint Hot Cocoa: Add 1/2 cup crushed candy cane pieces
Salted Caramel Hot Cocoa: Add 1/4 cup homemade salted caramel sauceSEE NOTES or prepared caramel and 1 tsp salt
Toffee Hot Cocoa: Add 1/2 cup chopped toffee bits
Hazelnut Hot Cocoa: Add 1/4 cup Nutellamay need to thin it out with another splash of milk
Mexican Hot Chocolate: Add 1 tsp cinnamon and 1/4 tsp cayenne
Grown-Up Hot Cocoa: Add 1 tablespoon of your favorite liqueur to each mug before serving. See post for flavor suggestions.
Hot Cocoa Bar Toppings Ideas:
Marshmallows
Whipped Cream
Sprinkles
Candy Canes/Peppermint Sticks
Crushed Peppermints
Caramel Sauce for Drizzling
Mini Chocolate Chips
Instructions
Whisk together all the ingredients in the bowl of a 3 qt slowcooker.
The cocoa powder will not whisk into the milk smoothly until the mixture has begun to warm up a little bit. Turn the CrockPot on LOW to let it begin to warm through. Wait 5 - 10 minutes and then whisk again to smoothly combine the cocoa powder into the milk.
Whisk again every 10 minutes or so until the chocolate has melted completely and been evenly combined with the milk.
Cook on LOW for a total of 2 to 3 hours or bump the heat up to HIGH for a total of 45 minutes.
Recipe Notes
Storage Tips:You can refrigerate any leftovers for up to 4 days.How to Reheat:Simply simmer gently in a saucepan over medium-low heat while whisking to prevent the milk from scorching on the bottom of the pan.