Slow-Cooker Hot Chocolate

On a chilly winter day, nothing tastes better than a steaming mug of hot chocolate. And this genius slow-cooker recipe makes it easy to enjoy your favorite drink the second you come in from the cold.

Slow-Cooker Hot Chocolate Ingredients

Hot chocolate:

• 2% milk
• Cacao dark baking chocolate
• Brown sugar
• Instant espresso powder
• Vanilla extract
• Salt

Coffee whipped cream (optional):

• Heavy whipping cream
• Instant espresso powder
• Sugar
• Chocolate-covered coffee beans

Directions

Step 1: Make the hot chocolate

Simply combine all of the hot chocolate ingredients in a 1-1/2 quart slow cooker. Cook, covered, on low for two hours, stirring occasionally, until the mixture is hot and chocolate is melted. Coffee helps bring out that ultra-chocolaty flavor.

Step 2: Prepare the garnishes

While the hot chocolate is warming up in the slow cooker, start preparing the garnishes. While it’s completely optional, this coffee whipped cream adds a sophisticated edge to the finished drink. To make, beat together the cream and espresso powder in a small bowl. Once the cream starts to thicken, add the sugar and beat until soft peaks form.

Step 3: Garnish and serve

Once your hot chocolate is, well, hot, it’s time to serve! Ladle servings into mugs and garnish with whipped cream and chopped chocolate-covered espresso beans.

Editor’s Tip: Wait to add garnishes until the hot chocolate is served up; they’d melt if added right to the slow cooker. If you’re serving this recipe for a party, set out the garnishes in bowls next to the slow cooker and allow guests to help themselves.

Can you freeze slow-cooker hot chocolate?

Yes, but it’s not advisable. There’s a risk that the hot chocolate will separate, and milk tends to get grainy when frozen for longer than a month. Instead, learn how to make frozen hot chocolate.

Slow-cooker Hot Chocolate Tips

Will the milk curdle in the slow cooker?

There’s always a chance milk will curdle when exposed to heat, but by cooking this slow-cooker hot chocolate on a low temperature and stirring frequently, it’ll be just fine.

Why use chocolate and not just cocoa powder?

Chopped chocolate gives this recipe a luxe, truffle-like texture. The end result is smooth, creamy and oh-so-decadent. If you don’t have chocolate on hand, you can certainly substitute cocoa powder. But the end result will be a little less indulgent.

Can you make this dairy-free and vegan?

Yes—but you will need to make some substitutions. First, replace the milk with your favorite milk alternative. Then double-check that your baking chocolate is dairy-free—some brands may contain milk fat.

For the garnish, swap the heavy whipping cream for coconut cream, or pick up your favorite store-bought whipped cream alternative. If you’re vegan, you’ll also need to pay attention to the sugar you use and buy a brand that does not use bone char.

Can you flavor this hot chocolate with peppermint?

Sure! Feel free to swap out the espresso powder for a teaspoon of peppermint extract or a splash of peppermint liqueur. Garnish with crushed peppermint candies.