Ingredients
Scale
- 3 ½ cups heavy cream (divided)
- 1 cup for whisking with cocoa powder
- 2 ½ cups to add with remaining ingredients
- ¼ cup unsweetened Dutch-processed cocoa powder (King Arthur Double-Dark cocoa recommended)
- 4 cups whole milk
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips (Ghirardelli recommended)
- Mini marshmallows (optional garnish)
Instructions
- Prepare Cocoa Base: In a microwave-safe bowl, add 1 cup of heavy cream. Heat for 1 minute on high, then whisk in the unsweetened cocoa powder until fully dissolved into the cream and the mixture is smooth. This initial step ensures the cocoa blends perfectly without any lumps, creating a smooth base for your hot chocolate.
- Combine Ingredients: To the insert of a 4-quart crockpot, add the cocoa powder mixture, remaining 2 ½ cups heavy cream, whole milk, sweetened condensed milk, and vanilla extract. Whisk until all the ingredients are fully combined. The sweetened condensed milk adds a silky richness and natural sweetness that balances perfectly with the cocoa.
- Add Chocolate and Begin Cooking: Add the semi-sweet chocolate chips and stir to incorporate. Cover with the lid and set the crockpot to LOW. The slow melting of chocolate chips will create depth of flavor and luxurious texture that makes this hot chocolate exceptional.
- Heat and Stir: Heat the hot chocolate for 2-3 hours or until the chocolate chips have fully melted and the mixture is warmed through. Whisk every 20-30 minutes. This helps prevent the mixture from burning and ensures the chocolate chips melt evenly. Regular stirring is crucial for achieving that perfect smooth consistency.
- Serve and Garnish: Once the hot chocolate is fully heated and smooth, whisk well, switch the crockpot to WARM (up to 2 hours), and serve. Ladle into mugs and garnish with mini marshmallows if desired. The warm setting is perfect for keeping the hot chocolate at the ideal temperature for guests to help themselves throughout a gathering.
Notes
- For a richer flavor, try using a combination of semi-sweet and dark chocolate chips.
- The mixture can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- For an adult version, consider adding a splash of peppermint schnapps, Bailey’s, or Kahlúa.
- The hot chocolate will thicken as it cooks – if it becomes too thick, add a little more milk to reach desired consistency.
- For a dairy-free version, substitute the heavy cream and whole milk with coconut milk or almond milk.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Drinks
- Method: Slow cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 48g
- Sodium: 160mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg