We’ve got this strange fall weather thing going on in California where it’s freezing cold in the morning and blazing hot by afternoon. I know that by next month all those weather extremes will give way to cooler temperatures, and what better for a cold day than a piping hot mug of hot chocolate? This slow cooker hot chocolate puts those little packets of powder to shame, it’s rich and creamy and perfect for a party. All it takes is 5 minutes of prep time, which is really not much more time than you’d spend making a cup of instant cocoa!

When you first take the lid off your slow cooker, all the chocolate chips will have melted to the bottom. Simply stir, stir, stir and after a few minutes your hot chocolate will come together into a smooth and creamy drink. You can even add a holiday twist to this recipe by adding a few drops of peppermint extract and garnishing with candy canes. I’ve done this before and it’s a big hit!


  • 1/4 cup cocoa powder sifted
  • 1 14 ounce can sweetened condensed milk
  • 7 cups milk use whole milk for the creamiest hot chocolate!
  • 1 cup heavy cream can use half and half, but cream gives the best results
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 cup milk chocolate chips
  • Marshmallows, whipped cream, chocolate chips etc. for garnish


  1. Place the cocoa powder, condensed milk, heavy cream, milk, vanilla extract, semisweet chocolate chips and milk chocolate chips in a slow cooker. Stir to combine.
  2. Cook on LOW for 2 hours. Stir well until thoroughly mixed. Turn the slow cooker to the KEEP WARM setting until you're ready to serve the hot chocolate. Garnish with marshmallows and/or whipped cream if desired.
  3. ...................................

for full instruction please see :


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