Slow Cooker Hot Chocolate: 5 Decadent Recipes for Cozy Nights

Indulge in a cozy mug of Slow-Cooker Hot Chocolate, perfect for chilly evenings.

Scale

4 cups 2% Milk (substitute with almond, soy, or oat milk for dairy-free)
6 ounces 70% Cacao Dark Baking Chocolate, chopped
3 tablespoons Brown Sugar (feel free to swap with white sugar)
1 teaspoon Instant Espresso Powder (peppermint extract is a delightful alternative)
1 teaspoon Vanilla Extract (pure vanilla is highly recommended)
1 dash Salt
1/2 cup Heavy Whipping Cream (coconut cream can be used for dairy-free option)
Chocolate-Covered Coffee Beans, chopped (optional)

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In a large saucepan, warm the 2% milk over medium heat until bubbles begin to form around the edges. Be sure not to let it boil to maintain creaminess.
Remove the pan from heat and whisk in the chopped 70% cacao dark chocolate, brown sugar, instant espresso powder, vanilla extract, and a dash of salt until the mixture is completely smooth and chocolaty.
Return the mixture to medium heat, stirring gently until it’s heated through.
Alternatively, combine all ingredients in a 1-1/2 quart slow cooker. Set it to low and cook for 2 hours, stirring occasionally, until hot.
In a small bowl, beat the heavy whipping cream and espresso powder until it thickens, then add sugar and whip until soft peaks form for an indulgent topping.
Ladle the warm hot chocolate into mugs, and top with a generous dollop of whipped cream. Sprinkle with chopped chocolate-covered coffee beans.