Ingredients
Liquids
- 56 ounces (1587 g) whole milk
- 8 ounces (226 g) heavy cream
Sweeteners & Flavorings
- ½ cup (100 g) granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Chocolate
- 8 ounces (226 g) semi-sweet baking chocolate, coarsely chopped
Instructions
- Prepare Ingredients: Measure and gather all ingredients. Coarsely chop the semi-sweet baking chocolate for easy melting during cooking.
- Combine in Slow Cooker: Pour the whole milk and heavy cream into the slow cooker. Add the granulated sugar, salt, and chopped chocolate pieces.
- Cook the Mixture: Cover the slow cooker with the lid and cook on low heat for approximately 2 to 3 hours. Stir every 30 minutes to ensure the chocolate melts evenly and the mixture doesn’t stick to the sides or bottom.
- Add Vanilla: After the chocolate has fully melted and the mixture is smooth and hot, stir in the vanilla extract to enhance the flavor.
- Serve Warm: Ladle the hot chocolate into mugs and serve immediately. Optionally, garnish with whipped cream, marshmallows, or a sprinkle of cocoa powder for extra indulgence.
- Storage: Leftover hot chocolate can be refrigerated and reheated gently on the stove or in the slow cooker on the warm setting, stirring occasionally.
Notes
- Stirring regularly prevents the milk and chocolate from scorching or sticking to the slow cooker.
- To make it dairy-free, substitute whole milk and heavy cream with coconut milk or almond milk, though it will alter the flavor slightly.
- Adjust sugar quantity to taste if you prefer a sweeter or less sweet hot chocolate.
- Add a pinch of cinnamon or chili powder for a warming twist on this classic drink.
- This recipe is perfect for serving a crowd and keeps warm in the slow cooker for hours without losing flavor.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Beverage
- Method: Slow Cooking
- Cuisine: American
