Slow Cooker Triple Chocolate Hot Cocoa

Why You’ll Love Slow Cooker Triple Chocolate Hot Cocoa Recipe

• It’s ultra‑decadent: with white chocolate, milk chocolate, and dark chocolate chips all melting together, you get a deep layered chocolate flavour.

• Hands‑off cooking: thanks to the slow cooker method, you set it up and let it go while you relax or tend to other things.

• Crowd‑pleaser format: it makes about 10 cups (so great for gatherings or entertaining) and invites fun toppings like marshmallows, whipped cream or chocolate drizzle.

• Comfort food at its best: when the weather’s chilly, this is just what you need to warm up and feel cozy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 cups whole milk (or any milk %)

• 2 cups half & half (or heavy cream)

• 4 tablespoons unsweetened cocoa powder

• ½ cup granulated white sugar

• 10 oz bag of triple chocolate chips
  OR

  • ⅔ cup white chocolate chips

  • ⅔ cup milk chocolate chips

  • ⅔ cup dark chocolate chips

• Optional toppings: marshmallows, whipped topping, chocolate sauce

Directions

1. Add the milk, half & half (or heavy cream), cocoa powder, sugar, and chocolate chips to your slow cooker.

2. Place the lid on and turn the cooker to Low for 3–4 hours.

3. Every hour, stir the mixture gently to make sure the cocoa doesn’t burn on the bottom.

4. Once done, serve immediately into mugs, and add your choice of optional toppings: marshmallows, whipped cream, chocolate sauce etc.

5. Enjoy while warm!

Servings and timing

• Makes about 10 cups of hot cocoa.

• Prep time: about 20 minutes.

• Cook time: about 4 hours.

• Total time: around 4 hours 20 minutes.

Variations

• Spiced version: Add a cinnamon stick and a pinch of ground nutmeg or cayenne during cooking for a warm, spicy twist.

• Peppermint chocolate: Stir in a teaspoon of peppermint extract near the end and garnish with crushed candy‑cane.

• Vegan / dairy‑free: Use almond milk or coconut milk instead of whole milk, and a non‑dairy cream substitute for the half & half; ensure chocolate chips are dairy‑free.

• Extra rich: Replace half the milk with heavy cream for a super indulgent version.

• Pour‑over ice cream: Let the cocoa cool a bit and pour over vanilla ice cream for a decadent dessert treat.

Storage/Reheating

• Storage: After the cocoa has cooled, transfer to an airtight container and refrigerate for up to 2‑3 days.

• Reheating: Reheat gently on the stove over low heat, stirring frequently until warmed through (avoid boiling). Alternatively you can microwave individual servings in a mug for ~1‑2 minutes, stirring halfway. If the cocoa thickens too much when chilled, add a splash of milk while reheating to restore its creamy consistency.

FAQs

1. Can I make this in a regular pot instead of a slow cooker?

Yes — you can make this on the stovetop by combining the ingredients in a heavy‑bottomed pot and heating over medium‑low heat, stirring constantly until the chocolate is melted and the cocoa is hot. Be careful to avoid scorching the bottom.

2. What chocolate chips should I use?

The recipe gives two options: a bag of “triple chocolate” chips (which include a mix of white, milk and dark chocolate) or individually measure ⅔ cup each of white chocolate chips, milk chocolate chips, and dark chocolate chips. Choose whichever is easier to find or that you prefer.

3. Can I use skim milk or low‑fat milk?

Yes, you can use any milk you have, though the texture and richness will be best with whole milk and half & half (or heavy cream). Using lower‑fat milk will yield a somewhat thinner texture.

4. How do I keep the cocoa from burning on the bottom of the slow cooker?

Stir every hour during the cooking time. Also make sure you use a slow cooker sized appropriately (not too small) so that the mixture isn’t crowded and has space. Using the “Low” setting rather than “High” helps prevent burning.

5. Can I prepare this ahead of time for a party?

Yes — you can make it ahead and keep it warm in the slow cooker on the “Warm” setting just before serving, as long as you stir it occasionally to maintain consistency.

6. Is this recipe suitable for kids?

Absolutely! It’s a fun treat for children (and adults) especially in colder weather. Just be cautious with very hot cups and let it cool a bit before giving to younger children.

7. Can I use flavored chocolate chips (like caramel or mint)?

Yes, you can certainly experiment with flavored chocolate chips, but be aware that the flavour of the cocoa will change accordingly — you may want to adjust the sugar or other flavourings if using a strong flavour chip.

8. How do I adjust the recipe for fewer servings?

If you don’t need 10 cups, you can scale down the ingredients proportionally (for example half everything for ~5 cups). Just make sure your slow cooker is still large enough to allow proper stirring and avoid burning.

9. What toppings go well with this hot cocoa?

Great options include marshmallows (mini or large), whipped cream, chocolate shavings, chocolate sauce drizzle, crushed peppermint, or even a candy cane stir‑stick. For a grown‑up version you might add a splash of vanilla extract or flavored liqueur (if desired and appropriate).

10. Will the cocoa separate or change texture if reheated?

If refrigerated and then reheated, the mixture may thicken or the chocolate may settle. Stir in a splash of milk or cream while reheating and heat gently to restore smoothness. Avoid overheating to prevent separation.

Conclusion

If you’re looking for an indulgent, comforting drink that delivers rich chocolate flavour with minimal fuss, this Slow Cooker Triple Chocolate Hot Cocoa hits the spot. Whether for a chilly evening at home, entertaining guests, or treating the whole family, this recipe brings warmth and decadence in equal measure. Serve it with your favourite toppings, pour into mugs, and enjoy every creamy sip.