Slow-Cooker Hot Cocoa

Slow-Cooker Hot Cocoa

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The slow cooker continues to amaze us. You can make slow-cooker salmon and slow-cooker bread—and who knew it can make incredible hot cocoa, too?! Now you know. The best part? It keeps for a couple hours, so you can come back from playing in the snow for seconds (or thirds… or fourths).

Will the milk curdle in the slow cooker?!

Nope! You’re setting the slow cooker to low so that all of the ingredients heat up together; the milk won’t actually “cook”.

Can I skip the heavy cream?

Yes, you can use all milk, but we do find that just one cup cream can go a very long way. It will give the cocoa a more rich texture and flavor.

Why use chocolate chips and not just cocoa powder?

Instant hot cocoa just relies on milk and hot cocoa mix, but stirring in melted chocolate chips is a game changer. The rich chocolate flavor is the ultimate upgrade for hot cocoa. 

Tried making this wintery slow cooker recipe? Let us know how it came out in the comments below!

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  • 1 1/2 c.

    semi-sweet chocolate chips

  • 1/4 c.

    cocoa powder

  • 1/2 c.

    sugar

  • 1 tsp.

    vanilla extract

  • 1 c.

    heavy cream

  • 6 c.

    whole milk

  • Mini marshmallows, for garnish

Directions

    1. Step 1Combine all ingredients except marshmallows in a slow cooker and stir to combine.
    2. Step 2Cook, covered, until everything is melted, stirring occasionally, 2 hours on LOW.
    3. Step 3Ten minutes before serving, add marshmallows and let them get melty. 
    4. Step 4Garnish with more mini marshmallows, if desired.

Nutrition (per serving): 421 calories, 8 g protein, 44 g carbohydrates, 3 g fiber, 39 g sugar, 27 g fat, 16 g saturated fat, 91 mg sodium

Slow-Cooker Hot Cocoa Vertical

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Jonathan Boulton

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Headshot of Rian Handler

Rian Handler

Rian Handler is a food writer, editor, and recipe developer with a fierce love for sour gummies.

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