Making Crockpot Hot Chocolate from scratch is so easy you'll never want to make it from a powder packet again! Throw everything in the slow cooker and be prepared for the most creamy, decadent hot cocoa of your life!
Whisk sugar and cocoa together in the base of a slow cooker. This will help eliminate getting lumps in the cocoa. Add chocolate chips and stir.
Add whole milk and heavy cream. Stir.
Cook in slow cooker on LOW for 2 hours. Whisk occasionally to make sure the chocolate incorporates with the milk as it melts.
10 minutes before serving add two cups of marshmallows to the slow cooker. Put the lid on and let hot chocolate sit for 10 minutes. Gently stir the marshmallows and they'll make your hot chocolate extra decadent!
Serve with any, or all, of the desired toppings. Store leftovers in the refirgerator and microwave to reheat when you're ready to serve.
Notes
Chocolate: Semisweet or milk chocolate chips are both great options. You can also use chopped plain chocolate candy bars. Sometimes I want to get rid of leftover Halloween candy and this is a great way to use it!Sugar: You can substitute a 14 ounce can of sweetened condensed milk (NOT evaporated milk) for granulated sugar. If you're using sweetened condensed milk, warm a cup of the whole milk and stir the cocoa into it before adding the rest of the ingredients. This helps the cocoa dissolve without getting lumpy.Store hot cocoa in a sealed container in the fridge for up to 4 days. Reheat in a saucepan over medium heat just until warmed through. Or, heat in a microwave-safe mug in 30-second intervals until warmed through.I don't recommend leaving the hot chocolate in the warm CrockPot for longer than 3 hours.