8 Crockpot Hot Chocolate Recipes for a Crowd

A 6-quart slow cooker holds about 24 cups, so 10 to 12 cups of drink fills it about halfway, and on low it warms milk so gently that it rarely scorches or boils over the way a pot on the stove can. That makes these crock pot hot chocolate recipes the easiest way to serve a crowd: whisk everything in, give it a whisk every 30 minutes for 2 hours, then switch to warm.

There are 8 here, each making 10 to 12 mugs, from a classic to peppermint, salted caramel and a dairy-free oat milk pot. For white chocolate versions, see these white hot chocolate recipes.

Jump to:

• Classic Crockpot Hot Chocolate
• Spiced Mexican Hot Chocolate
• Salted Caramel Hot Chocolate
• Chocolate Hazelnut Hot Chocolate
• Dairy-Free Oat Milk Hot Chocolate

Pick by Time

1. Classic Crockpot Hot Chocolate

Sweetened condensed milk is the secret here: it makes the hot chocolate silky and sweet without any grainy sugar. Chocolate chips melt in slowly over 2 hours.

Whisk every 30 minutes so the chocolate does not settle. Serve with a bowl of hot party dips for a full spread.

Ingredients

• 8 cups whole milk (1.9 liters)
• 1 cup heavy cream (240 ml)
• 1 can (14 oz) sweetened condensed milk
• 1 1/2 cups semi-sweet chocolate chips (255 g)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Gelatin-free marshmallows, to serve

Steps

1. Whisk the milk, cream, condensed milk, chocolate chips and salt in a 6-quart slow cooker.
2. Cover and cook on low for 2 hours, whisking every 30 minutes, until the chocolate is melted and the drink is steaming.
3. Whisk in the vanilla and switch to warm for serving.

Time: 2 hours 5 minutes · Calories: 380 per serving · Makes: 12 mugs

2. Spiced Mexican Hot Chocolate

Inspired by Mexican hot chocolate, this pot is less sweet and more spiced: bittersweet chocolate, cocoa, cinnamon sticks and a small pinch of cayenne that warms the back of the throat. Leave out the cayenne for kids.

Ingredients

• 8 cups whole milk (1.9 liters)
• 8 oz bittersweet chocolate (225 g), chopped
• 1/4 cup cocoa powder (25 g)
• 1/2 cup sugar (100 g)
• 2 cinnamon sticks plus 1 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 teaspoon vanilla extract
• 1 pinch salt

Steps

1. Whisk the cocoa and sugar into 1 cup of the milk until smooth, then pour into the slow cooker with the rest of the milk, chocolate, cinnamon, cayenne and salt.
2. Cover and cook on low for 2 hours, whisking every 30 minutes.
3. Remove the cinnamon sticks, whisk in the vanilla and switch to warm.

Time: 2 hours 5 minutes · Calories: 290 per serving · Makes: 10 mugs

Doneness: It is ready when it steams, reaches 160 to 180°F (71 to 82°C) and the whisk comes out with no chocolate flecks. It should never boil; bubbles at the edge mean it is time to switch to warm.

3. Candy Cane Dark Hot Chocolate

Crushed candy canes melt into dark chocolate and cream for a bold peppermint flavour, with no extract needed. Save some to crush over whipped cream.

Pair the pot with these oven-baked hot bites for a movie night.

Ingredients

• 8 cups whole milk (1.9 liters)
• 1 cup heavy cream (240 ml)
• 10 oz dark chocolate (285 g), chopped
• 1/3 cup sugar (65 g)
• 1/2 cup crushed candy canes, plus more to top
• 1 pinch salt
• Whipped cream, to top

Steps

1. Whisk the milk, cream, chocolate, sugar, candy canes and salt in the slow cooker.
2. Cover and cook on low for 2 hours, whisking every 30 minutes, until the candy has dissolved and the chocolate is smooth.
3. Switch to warm and serve topped with whipped cream and more crushed candy cane.

Time: 2 hours 5 minutes · Calories: 360 per serving · Makes: 12 mugs

4. Salted Caramel Hot Chocolate

Milk chocolate and caramel sauce melt together into a sweet, smooth pot, and a teaspoon of flaky salt keeps it from tasting too sugary. Drizzle extra caramel inside the mugs before pouring.

Ingredients

• 8 cups whole milk (1.9 liters)
• 1 1/2 cups milk chocolate chips (255 g)
• 3/4 cup caramel sauce, plus more to drizzle
• 1 teaspoon flaky sea salt, plus more to top
• 1 teaspoon vanilla extract
• Whipped cream, to top

Steps

1. Whisk the milk, chocolate chips, caramel sauce and salt in the slow cooker.
2. Cover and cook on high for 1 1/2 hours or low for 2 1/2 hours, whisking every 30 minutes.
3. Whisk in the vanilla, switch to warm, and serve topped with whipped cream, a caramel drizzle and a pinch of salt.

Time: 1 hour 35 minutes · Calories: 345 per serving · Makes: 10 mugs

5. Chocolate Hazelnut Hot Chocolate

A cup of chocolate hazelnut spread makes this thick and nutty, and it is the one teens go back to the pot for. It contains nuts, so label the pot at a party. For snacks, these movie night hot bites suit it well.

Ingredients

• 8 cups whole milk (1.9 liters)
• 1 cup chocolate hazelnut spread (300 g)
• 1 cup semi-sweet chocolate chips (170 g)
• 1/4 cup cocoa powder (25 g)
• 1/4 teaspoon salt
• 1/3 cup toasted hazelnuts, chopped, and whipped cream, to top

Steps

1. Whisk the spread and cocoa into 2 cups of the milk until smooth, then add to the slow cooker with the rest of the milk, chips and salt.
2. Cover and cook on low for 2 hours, whisking every 30 minutes.
3. Switch to warm and top each mug with whipped cream and chopped hazelnuts.

Time: 2 hours 5 minutes · Calories: 370 per serving · Makes: 10 mugs

6. Peanut Butter Hot Chocolate

Peanut butter and chocolate taste like a candy cup in a mug. Use a smooth peanut butter so it melts cleanly, and whisk it into a little milk first. It contains peanuts, so label the pot at a party.

Ingredients

• 8 cups whole milk (1.9 liters)
• 3/4 cup creamy peanut butter (190 g)
• 1 1/2 cups semi-sweet chocolate chips (255 g)
• 1/4 cup brown sugar (50 g)
• 1 teaspoon vanilla extract
• 1 pinch salt
• Whipped cream and chopped roasted peanuts, to top

Steps

1. Whisk the peanut butter and brown sugar into 2 cups of the milk until smooth.
2. Add to the slow cooker with the rest of the milk, chocolate chips and salt.
3. Cover and cook on low for 2 hours, whisking every 30 minutes. Stir in the vanilla, switch to warm and top each mug with whipped cream, a drizzle of warm peanut butter and chopped peanuts.

Time: 2 hours 5 minutes · Calories: 380 per serving · Makes: 10 mugs

Storage: Cool any leftovers within 2 hours and keep them covered in the fridge for up to 3 days. Rewarm a few mugs on the stove over low heat, or the whole pot in the slow cooker on low for 1 hour, whisking well.

7. Dairy-Free Oat Milk Hot Chocolate

Full-fat oat milk gives the creamiest dairy-free hot chocolate, and dairy-free dark chocolate with maple syrup keeps the whole pot vegan. A pinch of cinnamon rounds it out.

For snacks that suit the same guests, try these hot bites made without a deep fryer.

Ingredients

• 8 cups full-fat oat milk (1.9 liters)
• 8 oz dairy-free dark chocolate (225 g), chopped
• 1/3 cup cocoa powder (30 g)
• 1/2 cup maple syrup (120 ml)
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt

Steps

1. Whisk the cocoa and maple syrup into 1 cup of oat milk until smooth.
2. Add to the slow cooker with the rest of the oat milk, chocolate, cinnamon and salt.
3. Cover and cook on low for 2 hours, whisking every 30 minutes, then whisk in the vanilla and switch to warm.

Time: 2 hours 5 minutes · Calories: 310 per serving · Makes: 10 mugs

8. Chocolate Orange Hot Chocolate

Strips of orange peel steep in the pot for 2 hours and give a bright citrus flavour that tastes like a chocolate orange. Use peel, not juice; the acid in juice can curdle hot milk.

Ingredients

• 8 cups whole milk (1.9 liters)
• 1 can (14 oz) sweetened condensed milk
• 8 oz dark chocolate (225 g), chopped
• 2 oranges, peel removed in wide strips with a vegetable peeler (no white pith)
• 1 teaspoon vanilla extract
• 1 pinch salt

Steps

1. Whisk the milk, condensed milk, chocolate and salt in the slow cooker and drop in the orange peel.
2. Cover and cook on low for 2 hours, whisking every 30 minutes.
3. Lift out the peel, whisk in the vanilla and switch to warm.

Time: 2 hours 10 minutes · Calories: 320 per serving · Makes: 12 mugs

Quick Questions

Can it cook on high?

Yes. Most of these take about 1 1/2 hours on high, but whisk every 20 minutes because the edges heat faster and can catch. Low is safer when you are busy with guests, since it is gentle and forgiving if you forget to stir for a while.

How long can it stay on warm?

Up to 3 hours on the warm setting is fine while the pot stays hot. After that it can thicken and form a skin, so whisk it every 30 minutes and add a splash of milk. Once it is switched off and cooling, the 2-hour limit for dairy applies.

Can the recipes be halved?

Yes. Halve every ingredient and use a 3 to 4-quart slow cooker. Check it after 1 1/2 hours on low, since a smaller amount warms faster. In a 6-quart cooker a half batch can scorch on the bottom.

Make-Ahead Tips

For a party, measure the chocolate, sugar and spices into a jar the day before so the only job on the day is pouring in the milk. Set out the toppings in small bowls ahead of time: whipped cream, gelatin-free marshmallows, crushed candy canes, chopped nuts and cinnamon. Leftover hot chocolate keeps 3 days in the fridge, and cold chocolate milk from the pot is good over ice the next afternoon.

Reheat every pot on low heat with a whisk, never a boil, or the milk can split and the chocolate can scorch. While it warms, a dinner from these dump-and-go Instant Pot recipes can cook beside it.