11 Crock Pot Hot Chocolate Recipes That Stay Warm for Hours

Hot chocolate recipes crock pot style lean on low, steady heat to melt chocolate into milk and cream without scorching, which is exactly why they come out so smooth. A good slow cooker batch needs a fair amount of good chocolate, dairy that can take the heat, and a pinch of salt to pull the cocoa forward. The versions below take that same foundation in very different directions, from bright peppermint to deep molasses ginger.

Start with the Classic for a benchmark batch. Try Mexican Spiced for heat, Salted Caramel for richness, and Low Carb if you are cutting sugar.

Which Hot Chocolate Should You Make?

Classic Crock Pot Hot Chocolate

This is the one to make when you want a big pot of hot chocolate that tastes like the good stuff, not a packet. You put most of the work into choosing a decent bar of chocolate and letting the slow cooker do the rest.

Ingredients (makes 8 servings)

• Whole milk: 1.4 L (6 cups)
• Heavy cream: 500 ml (2 cups)
• Semi-sweet chocolate, finely chopped: 340 g (12 oz)
• Cocoa powder: 60 g (1/2 cup)
• Granulated sugar: 100 g (1/2 cup)
• Fine sea salt: 1/4 tsp
• Vanilla bean paste: 2 tsp

Instructions

Step 1: Pour the 1.4 L (6 cups) milk and the 500 ml (2 cups) cream into a slow cooker. You want the heat setting on low and the lid off for the first 10 minutes while you whisk in the cocoa and sugar.

Step 2: Whisk the 60 g (1/2 cup) cocoa and 100 g (1/2 cup) sugar into the pot. You will see it smooth out after about 20 seconds of steady whisking, and adding the cocoa in three lots keeps it from puffing up into a cloud.

Step 3: Add the 340 g (12 oz) chopped chocolate, the 1/4 tsp salt, and the 2 tsp vanilla bean paste. Let it melt on low for 2 hours, whisking every 30 minutes, until you taste no flecks of unmelted chocolate.

Step 4: Switch the slow cooker to the warm setting once the chocolate is fully smooth. You can leave it there for up to 4 hours, but give it a whisk before each cup. Serve hot with marshmallows or a swirl of whipped cream.

Mexican Spiced Crock Pot Hot Chocolate

This is my go-to when the weather outside is doing something rude and I want chocolate with a little heat. The cinnamon and cayenne warm the back of your throat without overpowering the cocoa.

Ingredients (makes 6 servings)

• Whole milk: 1.1 L (4.5 cups)
• Heavy cream: 240 ml (1 cup)
• Bittersweet chocolate, finely chopped: 280 g (10 oz)
• Cocoa powder: 30 g (1/4 cup)
• Dark brown sugar, packed: 80 g (1/3 cup)
• Ground cinnamon: 1 tsp
• Ground cayenne: 1/4 tsp
• Vanilla bean paste: 1 tsp
• Fine sea salt: 1/4 tsp

Instructions

Step 1: Toast the 1 tsp cinnamon and 1/4 tsp cayenne in a dry small skillet over medium heat for 30 seconds, just until they smell fragrant. You will know you hit it right when the spice aroma turns almost nutty.

Step 2: Pour the 1.1 L (4.5 cups) milk and 240 ml (1 cup) cream into the slow cooker set to low, then scrape in the toasted spices. You can whisk the 30 g (1/4 cup) cocoa and 80 g (1/3 cup packed) brown sugar right into the liquid.

Step 3: Add the 280 g (10 oz) chopped bittersweet chocolate and the 1/4 tsp salt, then cover the pot. You will want to whisk it every 30 minutes for the next 2 hours, until the chocolate melts into the milk and the surface looks glossy.

Step 4: Stir in the 1 tsp vanilla bean paste right before serving. Ladle into mugs and top with a sprinkle of cinnamon or a few pinches of extra cayenne if you like a real kick.

Peppermint Candy Crock Pot Hot Chocolate

This is the one for the week you put the tree up. Crushed candy canes melt into the milk and give you a cool mint edge that never tastes like toothpaste.

Ingredients (makes 5 servings)

• Whole milk: 950 ml (4 cups)
• Heavy cream: 120 ml (1/2 cup)
• Semi-sweet chocolate, finely chopped: 225 g (8 oz)
• Cocoa powder: 25 g (3 tbsp)
• Granulated sugar: 50 g (1/4 cup)
• Peppermint candies, crushed: 100 g (about 20 candies)
• Vanilla bean paste: 1 tsp
• Fine sea salt: 1 pinch

Instructions

Step 1: Set your slow cooker to low and add the 950 ml (4 cups) milk, 120 ml (1/2 cup) cream, and 25 g (3 tbsp) cocoa powder. Whisk them together for a full minute so the cocoa stops floating on top.

Step 2: Crush the 100 g peppermint candies in a zip-top bag with a rolling pin until you have a mix of fine dust and small shards, about 30 seconds of good whacking. You can leave a few bigger pieces if you like a crunchy top later.

Step 3: Tip the crushed candies, the 225 g (8 oz) chopped chocolate, the 50 g (1/4 cup) sugar, and the pinch of salt into the pot. You will need to let everything melt on low for 2 hours, whisking every 30 minutes until no lumps remain.

Step 4: Stir the 1 tsp vanilla bean paste into the hot chocolate and taste. If you want a stronger mint hit, add a few extra crushed candies and give it 10 more minutes.

Step 5: Ladle the hot chocolate into mugs and top with a small pile of crushed candy canes or a peppermint stick. You will notice the mint oils bloom as it sits, so the first sip and the last sip are a little different.

Salted Caramel Crock Pot Hot Chocolate

The salt is not sprinkled on top here, it is worked into the caramel so every sip hits that sweet and salty note. This is the version I point people toward when they say hot chocolate should be richer.

Ingredients (makes 8 servings)

• Whole milk: 1.2 L (5 cups)
• Heavy cream: 360 ml (1.5 cups)
• Semi-sweet chocolate, finely chopped: 300 g (10.5 oz)
• Granulated sugar: 60 g (1/4 cup plus 2 tbsp)
• Caramel sauce: 120 ml (1/2 cup)
• Cocoa powder: 30 g (1/4 cup)
• Flaky sea salt: 1/2 tsp plus more for topping
• Vanilla bean paste: 2 tsp

Instructions

Step 1: Warm the 120 ml (1/2 cup) caramel sauce in a small bowl for 20 seconds so it loosens up. Scrape it into your slow cooker with the 1.2 L (5 cups) milk and 360 ml (1.5 cups) cream.

Step 2: Whisk in the 30 g (1/4 cup) cocoa powder, 60 g sugar, and 1/2 tsp flaky salt. You want to break up any caramel clumps now, before the heat goes on, because they will not melt out on low.

Step 3: Add the 300 g (10.5 oz) chopped chocolate and the 2 tsp vanilla bean paste, then cover the pot. You will need to cook it on low for 2 and a half hours, whisking every 30 minutes, until the chocolate is fully melted and the mixture looks silky.

Step 4: Switch the slow cooker to warm. Taste it and add up to 1/4 tsp more flaky salt if you want the caramel to stand out, remembering that it gets saltier as it sits.

Step 5: Ladle into mugs and drizzle a thin ribbon of extra caramel sauce over the top. You can finish with a pinch of flaky salt and serve it while the surface is still glossy.

Peanut Butter Cup Crock Pot Hot Chocolate

You want the kind of peanut butter that is just peanuts and salt, nothing sweetened, so the chocolate stays the main event. A spoonful of cocoa keeps the peanut flavor from tasting thin.

Ingredients (makes 6 servings)

• Whole milk: 950 ml (4 cups)
• Heavy cream: 240 ml (1 cup)
• Semi-sweet chocolate, finely chopped: 250 g (9 oz)
• Creamy peanut butter: 160 g (2/3 cup)
• Cocoa powder: 30 g (1/4 cup)
• Granulated sugar: 45 g (3 tbsp)
• Fine sea salt: 1/4 tsp
• Vanilla bean paste: 1 tsp

Instructions

Step 1: Set the slow cooker to low and pour in the 950 ml (4 cups) milk and 240 ml (1 cup) cream. Give it 5 minutes while you gather everything else, because the pot will come up to a gentle warmth.

Step 2: Whisk the 160 g (2/3 cup) peanut butter into the liquid until you see no streaks of peanut butter on the whisk or the side of the pot. It takes about a minute of steady stirring, and a silicone whisk makes it easier.

Step 3: Add the 250 g (9 oz) chopped chocolate, 30 g (1/4 cup) cocoa, 45 g (3 tbsp) sugar, and 1/4 tsp salt. You can stir them together, then cover and let the mixture cook on low for 2 hours, whisking every 30 minutes until the chocolate is fully melted.

Step 4: Stir in the 1 tsp vanilla bean paste and taste the batch. Adjust with a pinch more salt if your peanut butter was unsalted and you want that peanut butter cup effect.

Step 5: Serve in mugs with a spoonful of whipped cream and a few chopped peanuts on top. You will want to give the pot a good whisk before each pour because the peanut butter settles a little.

Mocha Crock Pot Hot Chocolate

This is the one to make after a too-short night. The espresso powder gives you a proper coffee backbone, but the chocolate keeps it from tasting like a latte that got lost.

Ingredients (makes 4 servings)

• Whole milk: 720 ml (3 cups)
• Heavy cream: 120 ml (1/2 cup)
• Semi-sweet chocolate, finely chopped: 180 g (6.3 oz)
• Cocoa powder: 20 g (2.5 tbsp)
• Instant espresso powder: 1 tbsp
• Granulated sugar: 35 g (2 tbsp plus 2 tsp)
• Fine sea salt: 1/8 tsp
• Vanilla bean paste: 1/2 tsp

Instructions

Step 1: Pour the 720 ml (3 cups) milk and 120 ml (1/2 cup) cream into your slow cooker set to low. Whisk in the 20 g (2.5 tbsp) cocoa and 1 tbsp espresso powder until no dark specks float on top.

Step 2: Add the 180 g (6.3 oz) chopped chocolate, 35 g sugar, and 1/8 tsp salt, then cover the pot. You will need to let it cook on low for 2 hours, whisking every 30 minutes until the chocolate melts and the espresso flavor rounds out.

Step 3: Stir in the 1/2 tsp vanilla bean paste and taste. If you want more coffee push, whisk in another 1/2 tsp espresso powder and give it 5 minutes on warm.

Step 4: Pour into small mugs and top with lightly sweetened whipped cream and a dusting of cocoa. You can treat the batch as an afternoon pick-me-up rather than a bedtime drink, because the coffee is strong.

Thick Bittersweet Crock Pot Hot Chocolate

This one is almost a drinking custard, thick enough to coat the back of your spoon. You start with high-percentage dark chocolate and a small cornstarch slurry, which is what gives it that slow, clingy texture.

Ingredients (makes 5 servings)

• Whole milk: 950 ml (4 cups)
• Heavy cream: 360 ml (1.5 cups)
• 70% dark chocolate, finely chopped: 280 g (10 oz)
• Cocoa powder: 30 g (1/4 cup)
• Granulated sugar: 50 g (1/4 cup)
• Cornstarch: 2 tbsp
• Cold water: 3 tbsp
• Fine sea salt: 1/4 tsp
• Vanilla bean paste: 1 tsp

Instructions

Step 1: Whisk the 2 tbsp cornstarch with the 3 tbsp cold water in a small bowl until you get a smooth, loose paste. Set it next to the slow cooker so you do not forget to add it later.

Step 2: Set your slow cooker to low and pour in the 950 ml (4 cups) milk and 360 ml (1.5 cups) cream. Stir together the 30 g (1/4 cup) cocoa, 50 g sugar, and 1/4 tsp salt in a separate small dish.

Step 3: Add the cocoa mixture and the 280 g (10 oz) chopped dark chocolate to the pot, then cover it. You will need to cook the mixture on low for 2 hours, whisking every 30 minutes until the chocolate is fully melted and the surface looks slick.

Step 4: Whisk the cornstarch slurry one more time, then pour it into the hot chocolate in a thin stream while you stir constantly. You will feel the mixture tighten against the whisk within 30 seconds.

Step 5: Keep the slow cooker on low and let the mixture bubble gently for 5 minutes, whisking often, until it is as thick as warm pudding. You can stir in the 1 tsp vanilla bean paste at the very end.

Step 6: Spoon the hot chocolate into small cups or mugs. You can top each one with a spoonful of whipped cream that will sit on the surface rather than sink, thanks to that thick base.

White Chocolate Raspberry Crock Pot Hot Chocolate

White chocolate needs less time on the heat than dark, so this pot is ready faster and tastes like a melted raspberry cream. You must keep the lid off for the last 30 minutes or the berry powder can clump.

Ingredients (makes 5 servings)

• Whole milk: 950 ml (4 cups)
• Heavy cream: 120 ml (1/2 cup)
• White chocolate, finely chopped: 300 g (10.5 oz)
• Freeze-dried raspberries: 25 g (1/2 cup crushed)
• Granulated sugar: 30 g (2 tbsp)
• Vanilla bean paste: 1 tsp
• Fine sea salt: 1/8 tsp

Instructions

Step 1: Crush the 25 g freeze-dried raspberries into a fine powder using a small food processor or a bag and rolling pin. You want no whole berries left, because they will not melt into the milk.

Step 2: Set your slow cooker to low and pour in the 950 ml (4 cups) milk and 120 ml (1/2 cup) cream. Add the 300 g (10.5 oz) white chocolate, 30 g sugar, and 1/8 tsp salt.

Step 3: Cover and cook on low for 1 and a half hours, whisking every 20 minutes, because white chocolate scorches faster than dark. You will notice it turning pale and silky before the hour mark.

Step 4: Whisk in the raspberry powder and the 1 tsp vanilla bean paste, then leave the lid off for 30 minutes on warm. You will see the mixture turn a dusty pink and thicken slightly as it sits.

Step 5: Ladle into cups and top with a few extra crushed freeze-dried raspberries or a small curl of white chocolate. You should serve it right away while the fruit note is bright.

Toasted Coconut Crock Pot Hot Chocolate

You get a double hit of coconut here, the richness of the milk and the toasty crunch of the flakes. It is lighter than a full cream batch but still thick enough to feel special.

Ingredients (makes 4 servings)

• Full-fat coconut milk, well shaken: 800 ml (3.4 cups, about 2 cans)
• Coconut cream: 200 ml (3/4 cup)
• Bittersweet chocolate, finely chopped: 200 g (7 oz)
• Cocoa powder: 25 g (3 tbsp)
• Brown sugar, packed: 50 g (1/4 cup)
• Toasted unsweetened coconut flakes: 30 g (1/3 cup) plus more for topping
• Fine sea salt: 1/4 tsp
• Vanilla bean paste: 1 tsp

Instructions

Step 1: Shake the two 400 ml cans of coconut milk well, then pour all 800 ml (3.4 cups) into your slow cooker with the 200 ml (3/4 cup) coconut cream. Set the pot on low.

Step 2: Whisk in the 25 g (3 tbsp) cocoa powder and 50 g (1/4 cup) brown sugar. You want to break up the cocoa completely before the chocolate goes in, because coconut milk is less forgiving than dairy.

Step 3: Add the 200 g (7 oz) chopped bittersweet chocolate and the 1/4 tsp salt, then cover the pot. You will need to let it cook on low for 2 hours, whisking every 30 minutes until the chocolate melts and the surface looks glossy.

Step 4: Stir the 30 g (1/3 cup) toasted coconut flakes and the 1 tsp vanilla bean paste into the pot. You can let it sit on warm for 15 minutes so the flakes soften and infuse the milk with a nutty, toasty edge.

Step 5: Ladle into mugs and top with a thin layer of whipped coconut cream and a shower of extra toasted coconut. You can add a pinch of flaky salt on top to keep it from tipping too sweet.

Gingerbread Crock Pot Hot Chocolate

This tastes like a gingerbread cookie took a swim in your mug, with molasses and dark brown sugar doing most of the heavy lifting. The spice blend is strong on purpose, because the milk and chocolate mellow it over the long cook.

Ingredients (makes 8 servings)

• Whole milk: 1.4 L (6 cups)
• Heavy cream: 240 ml (1 cup)
• Semi-sweet chocolate, finely chopped: 280 g (10 oz)
• Cocoa powder: 30 g (1/4 cup)
• Dark brown sugar, packed: 80 g (1/3 cup)
• Molasses: 3 tbsp
• Ground ginger: 1.5 tsp
• Ground cinnamon: 1 tsp
• Ground cloves: 1/4 tsp
• Fine sea salt: 1/4 tsp

Instructions

Step 1: Pour the 1.4 L (6 cups) milk and 240 ml (1 cup) cream into the slow cooker set to low. Whisk in the 80 g (1/3 cup packed) dark brown sugar and 3 tbsp molasses until you no longer see molasses streaks.

Step 2: Add the 30 g (1/4 cup) cocoa powder, 1.5 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp cloves, and 1/4 tsp salt. You can whisk them into the milk before the heat rises, so the spices toast gently over the next hour.

Step 3: Stir in the 280 g (10 oz) chopped chocolate, then cover the pot. You will need to cook it on low for 2 hours, whisking every 30 minutes until the chocolate is melted and the mixture smells like warm gingerbread.

Step 4: Switch the slow cooker to warm and taste the batch. If you want more ginger heat, whisk in another 1/2 tsp ground ginger and let it sit 10 minutes.

Step 5: Ladle the hot chocolate into mugs and top each one with a soft swirl of whipped cream dusted with cinnamon. You can set a small ginger snap on the side of each saucer, which is the right move.

Low Carb Crock Pot Hot Chocolate

You get all the deep, dark chocolate flavor with very little sugar in this one. Heavy cream and a small knob of butter carry the richness that milk usually provides, and the sweetener dissolves in the warm cream without any gritty aftertaste.

Ingredients (makes 4 servings)

• Heavy cream: 720 ml (3 cups)
• Unsweetened almond milk: 480 ml (2 cups)
• Unsweetened baking chocolate, finely chopped: 120 g (4.2 oz)
• Cocoa powder: 25 g (3 tbsp)
• Powdered erythritol or monk fruit sweetener: 60 g (1/2 cup)
• Unsalted butter: 2 tbsp
• Fine sea salt: 1/4 tsp
• Vanilla bean paste: 1 tsp

Instructions

Step 1: Set your slow cooker to low and pour in the 720 ml (3 cups) heavy cream and 480 ml (2 cups) almond milk. Add the 2 tbsp butter and let it melt for 10 minutes with the lid on.

Step 2: Whisk in the 25 g (3 tbsp) cocoa powder and 60 g (1/2 cup) sweetener until the mixture is completely smooth. You will notice the sweetener dissolves quickly in the warm cream, which is why this order works.

Step 3: Add the 120 g (4.2 oz) chopped unsweetened chocolate and the 1/4 tsp salt, then cover the pot. You will need to cook it on low for 1 and a half hours, whisking every 20 minutes until the chocolate is fully melted and the mixture is glossy.

Step 4: Stir in the 1 tsp vanilla bean paste and taste. Adjust with an extra 1 tbsp sweetener if you want a rounder finish, but remember the cream already carries a lot of sweetness.

Step 5: Pour into small cups and top with a cloud of unsweetened whipped cream and a light dusting of cocoa. You can keep the leftovers on warm for 2 hours, but whisk before serving because the butter may rise to the top.

The one move that matters most across every pot is the whisking schedule. Chocolate and cocoa settle and stick as the slow cooker warms, so those quick stirs every 20 or 30 minutes are what keep the batch smooth instead of grainy. Set a timer for the first hour.

Pick whichever version fits your mood tonight and let the slow cooker handle the rest. A mug of any of these beats a packet mix every single time.