Slow Cooker Sea Salt Caramel Hot Chocolate

Why You’ll Love Slow Cooker Sea Salt Caramel Hot Chocolate Recipe

This recipe is perfect for cozy gatherings or chilly nights when you want a comforting warm drink that feels luxurious. The slow cooker does the work for you, making it easy to serve a crowd—while the sea salt caramel flavors give a sophisticated twist on classic hot chocolate. The result is smooth, creamy, and richly flavored, with just the right touch of sweet and salty to make it feel special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• Whole milk
• Half & half (or heavy cream)
• Unsweetened cocoa powder
• Granulated white sugar
• Sea salt caramel chocolate chips
Optional toppings: marshmallows, whipped cream, caramel sauce, chocolate drizzle

Directions

1. Add the whole milk, half & half (or heavy cream), unsweetened cocoa powder, granulated sugar, and sea salt caramel chips into your slow cooker.

2. Cover with the lid and cook on low for 3 to 4 hours. ­Dash of Sanity

3. Stir every hour to prevent the cocoa (or chocolate chips) from sticking to or burning at the bottom of the slow cooker. ­Dash of Sanity

4. Once fully melted and heated through, ladle the hot chocolate into mugs.

5. Top with your choice of marshmallows, whipped cream, caramel sauce, and/or chocolate drizzle before serving. ­Dash of Sanity

Servings and timing

Serves: About 10 cups. ­Dash of Sanity
Total time: Approx. 3 hours 5 minutes (5 min prep + 3 h cook) ­Dash of Sanity

Variations

• Use flavored chocolate chips (for example, caramel‑milk chocolate or dark chocolate) to vary the richness or sweetness.

• Swap half & half for full heavy cream if you prefer a thicker, ultra‑rich texture.

• For a dairy‑free version, use a non‑dairy milk (such as almond or oat) and a non‑dairy cream substitute, and use dairy‑free caramel chips.

• Add a dash of sea salt on top of each mug for extra salty‑sweet contrast.

• Stir in a shot of espresso or some instant coffee granules to turn it into a salted caramel mocha.

• Add seasonal spices (like a pinch of cinnamon or a touch of chili powder) for a warm spice twist.

• Instead of cooking in the slow cooker, you can make it on the stovetop: combine all ingredients in a saucepan, heat gently stirring until melted and hot. ­Dash of Sanity

Storage/Reheating

• Store any leftover hot chocolate in an airtight container in the refrigerator for up to 2‑3 days.

• To reheat, gently warm the liquid over low to medium heat on the stovetop, stirring frequently so it doesn’t scorch.

• If it’s become too thick in the fridge, add a splash of milk or half & half when reheating to restore the desired creamy consistency.

• Avoid microwaving large amounts without stirring, as the thicker mixture may heat unevenly or scorch.

FAQs

What type of chocolate chips are used?

The recipe uses sea salt caramel chocolate chips — these provide both the caramel flavor and the hint of salt.

Can I use regular milk instead of whole milk?

Yes, you can use a lower‑fat milk, but using whole milk gives the creamiest, richest result.

Is it possible to make this on the stovetop instead of a slow cooker?

Yes — you can combine the ingredients in a saucepan, heat on low, and stir until everything is melted and hot.

How do I prevent the hot chocolate from burning in the slow cooker?

Stir the mixture every hour during the cooking time to keep it from sticking or burning at the bottom.

What optional toppings work best?

Marshmallows, whipped cream, caramel sauce, and chocolate drizzle are suggested — but you can also add a sprinkle of sea salt, cinnamon, or crushed cookies.

How long will leftovers keep?

Stored in the refrigerator, leftovers should keep for 2 to 3 days.

Will the consistency change when refrigerated?

Yes, it’s likely to thicken when chilled; you can add a bit of milk or cream when reheating to loosen it up.

Can I adjust the saltiness?

Yes — if you prefer less salt, use fewer sea salt caramel chips or skip adding extra sea salt on top. If you like salty‑sweet contrast, add a small pinch of flaky sea salt to each mug.

Can I make smaller or larger batches?

Absolutely. You can scale the ingredients up or down depending on how many servings you want, and adjust slow‑cooker time as needed (but expect a similar 2‑4 hour range on low).

What if I don’t have a slow cooker?

You can make it in a large saucepan or pot on the stovetop — just heat on low, stir often, and monitor to prevent scorching.

Conclusion

This slow‑cooker salted caramel hot chocolate is a wonderful treat for cold evenings, holiday gatherings, or whenever you crave something rich and comforting. With minimal effort and maximum payoff, it’s sure to be a crowd‑pleaser. Serve it up, top it with your favorite goodies, and enjoy the warmth and indulgence in every mug.