Slow Cooker Hot Chocolate
Servings 12 people
The Best Crockpot Hot Chocolate is made with both chocolate chips and cocoa powder for the ultimate cup of chocolate indulgence with a creamy marshmallow flavor.
Ingredients
- 1½ cups chocolate chips
- ¼ cups cocoa powder
- ¼ cups powdered sugar
- 14 ounces sweetened condensed milk
- 2 cups heavy cream
- 6 cups whole milk
- 1 tablespoon vanilla extract
- 2 cups mini marshmallows
Instructions
- Add the 1½ cups chocolate chips, ¼ cups cocoa powder, ¼ cups powdered sugar, 14 ounces sweetened condensed milk, 2 cups heavy cream, 6 cups whole milk, and 1 tablespoon vanilla extract to a large crockpot and whisk together.4
- Cook the mixture on low for 2 hours, stirring occasionally.
- After the 2 hours is up, stir in the 2 cups mini marshmallows and let sit for about 10 minutes and stir them again, they should completely dissolve.
- Hot Chocolate can be kept on warm all day. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- I like to use a blend of milk and dark chocolate chips for this recipe. But all of one kind can be used, and semi-sweet may also be used.
- I prefer Dutch Processed Cocoa Powder for this recipe because it intensifies the chocolate flavor for an even richer hot chocolate. However, regular cocoa powder may be used if that's what you have.
- These marshmallows can be left out, but they really add a lot to the recipe - extra creamy, extra thick, extra vanilla! I would recommend using mini marshmallows as they will melt faster.
- It's important to whisk thoroughly to make sure the thick sweetened condensed milk gets mixed in and the dry ingredients are mostly blended.
Nutrition
Calories: 488kcal | Carbohydrates: 54g | Protein: 9g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 83mg | Sodium: 136mg | Potassium: 341mg | Fiber: 1g | Sugar: 48g | Vitamin A: 938IU | Vitamin C: 1mg | Calcium: 286mg | Iron: 1mg
Find it online: www.sugarandsoul.co/crockpot-hot-chocolate/