How to Make a Big Batch of Decadent Hot Chocolate in a Crock-Pot
When instant hot chocolate made from a packet won't cut it, you simply must make decadent, creamy hot chocolate from scratch using real chocolate and whole milk. Making it in your Crock-Pot has a number of benefits: You can make a big enough batch for the whole family to enjoy a big mugful, plus refills; it keeps warm indefinitely; and the low, gentle heat of a slow cooker eliminates the risk of the milk scorching or boiling over. The preparation is almost as easy as making the instant stuff, yet the results are infinitely more delicious. Plus, it's possible to put everything in the Crock-Pot, leave for work or to run errands, and return to a home filled with the sweet smell of steamy hot chocolate – an especially heavenly treat on a cold day.
Total Time: 30 to 60 minutes | Prep Time: 5 minutes | Serves: 8 to 10
- 6 cups whole milk
- One (14-ounce) can sweetened condensed milk
- 10 ounces semi-sweet chocolate, chopped, or semi-sweet chocolate chips
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- In the bowl of the Crock-Pot, combine all the ingredients and stir well.
- Cook the hot chocolate on high for 30 minutes or low for 1 hour, if possible stirring every 10 minutes or so to blend the melting chocolate into the liquid ingredients. If you can't or don't want to attend to the Crock-Pot as frequently, simply stir the hot chocolate thoroughly before you serve it.
- Turn the heat setting to warm and stir the hot chocolate occasionally, until you're ready to serve it.
TL;DR (Too Long; Didn't Read)
This simple recipe is easy to adapt for more convenience. If you want the hot chocolate to cook and stay warm while you run errands for an hour or more, just put all the ingredients into the Crock-Pot and leave it on the lowest possible heat setting. When you return, stir everything thoroughly before serving.
Add other flavorings to the hot chocolate, such as peppermint essence, almond extract, pumpkin pie spice, orange zest or chocolate-hazelnut spread. Turn it into spiced Mexican hot chocolate by adding cinnamon, nutmeg and a dash of chili powder.
Top mugs of hot chocolate with whipped cream or marshmallows.
Adults can turn this hot chocolate into a boozy nightcap by spiking it with a little Bailey's, kahlua or other sweet liqueur.
A writer of diverse interests, Joanne Thomas has penned pieces about road trips for Hyundai, children's craft projects for Disney and wine cocktails for Robert Mondavi. She has lived on three continents and currently resides in Los Angeles, where she is co-owner and editor of a weekly newspaper. Thomas holds a BSc in politics from the University of Bristol, England.