Ingredients
Dairy and Liquid Ingredients
- 4 cups whole milk (can substitute with almond milk if preferred)
- 2 cups heavy cream (can substitute with half and half if preferred)
- 8 ounces sweetened condensed milk (3/4 of a 12 ounce can)
Chocolate and Flavorings
- 1/3 cup unsweetened cocoa powder
- 2 cups semi-sweet chocolate chips
- 1 tablespoon espresso powder
- 1 tablespoon vanilla extract
- 1/2 tsp finishing sea salt
Instructions
- Combine Ingredients: Place all the ingredients into a 4-quart slow cooker. Whisk well until the cocoa powder is fully incorporated, which may take a few minutes as the milk is cold.
- Slow Cook and Stir: Set the slow cooker to low and cook the mixture for 2 to 3 hours. Whisk the hot cocoa every hour to ensure even cooking and prevent sticking.
- Serve: Once heated through and smooth, ladle the hot cocoa into mugs. Optionally, top with whipped cream and garnish with sprinkles or shaved chocolate for extra indulgence.
Notes
- Use almond milk or half and half to reduce fat or dairy content if desired.
- Whisking regularly helps to keep the cocoa smooth and prevents clumps.
- Espresso powder enhances the chocolate flavor but can be omitted if caffeine is a concern.
- For thicker hot chocolate, cook longer or add more chocolate chips.
- Store leftovers in the refrigerator and reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 2 to 3 hours
- Category: Beverage
- Method: Slow Cooking
- Cuisine: American
