Description
Cozy and decadent Slow-Cooker Hot Cocoa made with rich chocolate chips, cocoa powder, and creamy milk, perfect for warming up on chilly days with minimal effort.
Ingredients
Hot Cocoa
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup cocoa powder
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 6 cups whole milk
Garnish
- Mini marshmallows, as desired
Instructions
- Combine Ingredients: Add the semi-sweet chocolate chips, cocoa powder, sugar, vanilla extract, heavy cream, and whole milk to your slow cooker. Stir well to combine all the ingredients evenly.
- Cook the Mixture: Cover the slow cooker and cook everything on the LOW setting for about 2 hours. Stir occasionally to ensure the chocolate and cocoa powder melt completely and blend well into the milk, creating a smooth hot cocoa base.
- Add Marshmallows: About 10 minutes before serving, stir in some mini marshmallows into the hot cocoa and let them melt slightly to add creamy sweetness and texture.
- Serve and Garnish: Ladle the hot cocoa into mugs and garnish each with additional mini marshmallows on top if desired. Serve warm immediately for the best experience.
Notes
- Use whole milk and heavy cream for the creamiest texture and richest flavor.
- Stir occasionally during cooking to prevent the milk from scorching at the bottom of the slow cooker.
- You can adjust sweetness by varying the sugar amount to taste.
- For a dairy-free version, substitute milk and cream with coconut milk or almond milk, though flavor and texture will vary.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in a microwave.