Let's Get Cozy: Why I Love Making Crock Pot Hot Chocolate
Okay, picture this: it's a Saturday in December, the kind where the sky is just sort of gray, and the only thing that could possibly make you want to get out from under your blanket is the promise of something chocolatey (and preferably made for you, not by you). Well, that never happens at my house, so I've learned to make this Crock Pot hot chocolate myself. But honestly? There's something extra magical about tossing it all in, flipping the switch, and letting the slow cooker do its thing while I pretend I'm being productive. One time, my nephew tried to "help" and dumped in half a bag of marshmallows at the start—spoiler: it actually turned out extra gooey and the kids lost their minds. So now we've basically adopted this as a holiday tradition.
And hey, I'm not above admitting I've made this on a Tuesday evening when everyone just needed a pick-me-up. No shame in that game.
Why You'll Love This (Or, Why I Keep Making It)
I make this when I want to make everyone (including myself) forget that dinner was just boxed mac and cheese. My family goes crazy for this because it's ridiculously creamy and that marshmallow swirl, oof, it's like a cloud landed in your mug. Plus, you throw stuff in, walk away, and the slow cooker does all the heavy lifting (except, well, the clean-up—which, let's not talk about that, it's not my favorite part).
Honestly, the best part? You can kinda just wing it. If you forget an ingredient—like I did last time, whoops—it's still going to taste great. Oh, and it's the one thing I can make that nobody in my house complains about (which, if you have teenagers, you know is MIRACULOUS).
Ingredients (Swaps Welcome!)
- 4 cups whole milk (I've tried 2%, but it's not as creamy—use oat milk if you're feeling fancy, though)
- 1 cup heavy cream (sometimes I use half-and-half if that's all I've got)
- 1 cup semi-sweet chocolate chips (my grandma swore by Ghirardelli, but honestly, store brand is just fine)
- ½ cup milk chocolate chips (or just use more semi-sweet if you like it a little more bitter)
- ⅓ cup unsweetened cocoa powder (I once used the Dutch-processed kind and it was, uh, intense—so stick to regular unless you love that)
- ¾ cup granulated sugar (add more or less, honestly, just taste it and adjust)
- 1 teaspoon vanilla extract (or, let's be real, a splash—you don't have to measure if you don't want to)
- Pinch of salt
- 2 cups mini marshmallows (plus extra for topping—because that's the whole point, right?)
How to Make It (With a Few Messes Along the Way)
- Pour the milk and cream into your slow cooker. Give it a little swirl. I usually spill some, it's fine—just wipe it up after.
- Dump in both kinds of chocolate chips, the cocoa powder, sugar, vanilla, and that pinch of salt. Sometimes, the cocoa clumps up. Don't sweat it; just stir as best you can. It'll melt eventually.
- Cover and set to low for 2 hours. Or high for about an hour if you're impatient, like I am on snow days. Every 30 minutes or so, give it a whisk. This is where I usually sneak a taste—just to check, you know?
- About 10 minutes before you want to serve, toss in those 2 cups of mini marshmallows and stir. They'll melt and make this dreamy, gooey swirl right in the pot. If it looks weird at this stage, don't panic. It always comes together in the mug, promise.
- Ladle into mugs, plop a few more marshmallows on top (or a whole handful if you're my nephew), and serve hot. Maybe with a cookie on the side if you're feeling posh.
Notes (Aka, What I Learned the Hard Way)
- If you leave it on "warm" for more than an hour, the edges get kind of grainy. Not a disaster, but try to give it a stir now and then.
- The marshmallow swirl is best if you swirl them in late; otherwise, they just disappear. Learned that one after my first attempt; it was just sweet soup!
- I once tried doubling the recipe and, uh, forgot that my crock pot wasn't bottomless. Overflow is not fun to clean up. So, maybe measure your crock pot first?
Variations I've Actually Tried (Some Better Than Others)
- Peanut Butter Swirl: I added a spoonful of creamy peanut butter with the chocolate chips once. It was wild, but maybe not for everyone. My partner says it was "too much."
- Salted Caramel: Drizzle some caramel sauce in with the vanilla. Honestly, I think this might be my favorite version.
- Spicy Hot Chocolate: I tried adding a pinch of cayenne and cinnamon. For me, it was a bit much, but my friend swears by it. To each their own!
- Vegan: Use oat or almond milk and skip the cream, then sub in vegan chocolate and marshmallows. It’s actually pretty darn good.
Equipment (And, Yes, Some Hacks)
- Slow cooker (Crock Pot is the classic, but any brand works fine)
- Whisk (I sometimes use a fork, honestly, if the whisk is "mysteriously" missing)
- Ladle for serving (or just a big mug and steady hands)
How to Store It (If You Somehow Have Leftovers)
Pour any leftovers into a jar or airtight container and stick it in the fridge. It'll keep for a couple days, though honestly, in my house it never lasts more than a day! Reheat gently on the stove or microwave, but stir well—sometimes it gets a little separated.
Serving Suggestions (Family Traditions, Optional)
We always serve this with a little mountain of mini marshmallows (not optional, according to my niece) and sometimes a splash of peppermint schnapps for the grown-ups. Dunking shortbread cookies is practically required at Christmas. You could go full fancy and do whipped cream, chocolate shavings, and even a sprinkle of sea salt on top—though that last one my mom says is "just too much." To each their own, right?
What I Wish I'd Known (Pro Tips from My Own Goofs)
- Patience, grasshopper: I once tried rushing this step and regretted it because the chocolate didn't melt all the way. Slow and steady wins here.
- Don't forget to stir: If you walk away for too long (like I do, chasing the dog or something), the cocoa can clump at the bottom. Just whisk now and then.
- Clean the crock pot ASAP: Dried chocolate is like cement. Trust me. Actually, if you can, soak it right away.
Questions Folks Have Actually Asked Me (FAQ)
- Can I make this ahead? Yep! Reheat it slowly and stir well. It might even taste better the next day. Or maybe I'm just more desperate for chocolate by then.
- What if I don't have a slow cooker? No worries—just use a heavy pot on the stove, super low heat, and stir often. I did this once at a friend's cabin in Maine, worked like a charm.
- Is it super sweet? Well, it's hot chocolate. But you can cut back on the sugar or use darker chocolate to mellow it out.
- Can I freeze the leftovers? Technically, yes, but it goes a bit weird in texture. I wouldn't, unless you love ice-bits in your cocoa (I don't, but you do you).
- Where do you get good marshmallows? Honestly, I usually grab whatever's on sale, but Trader Joe's makes a great vegan version. Or make your own if you're feeling ambitious! Here's a recipe I like: Sally's Baking Addiction marshmallows.
- Any good sides to go with this? Oh, 100% yes. Try some classic shortbread cookies or a slice of barmbrack if you want to be a bit quirky!
And if you do end up making it, let me know what twists you try—I'm always up for a kitchen experiment, even if it turns out a bit odd. Actually, that's half the fun.
Ingredients
- 4 cups whole milk
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- ½ cup sweetened condensed milk
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup mini marshmallows
Instructions
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1In a crock pot, combine whole milk, heavy cream, chocolate chips, sweetened condensed milk, cocoa powder, vanilla extract, and salt.
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2Whisk the ingredients together until well combined.
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3Cover and cook on low for 2 hours, stirring occasionally, until the chocolate is fully melted and the mixture is smooth.
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4Just before serving, add mini marshmallows to the crock pot and gently stir to create a creamy marshmallow swirl.
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5Ladle hot chocolate into mugs and serve immediately. Top with extra marshmallows if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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