This easy crockpot hot chocolate is the best hot chocolate you’ll ever sip.

Hot chocolate recipe in a crockpot. Cover and cook on low for about 2 hours. Web gradually add the milk, whisking constantly to incorporate. Finally stir in the cocoa milk that you made first.

Web mexican hot chocolate: Web there is absolutely no additional cost to you. Web step 1 pour the milk and double cream into the slow cooker.

Web ingredients 3 cups whole milk must be whole for the best texture! Add the ingredients in the crockpot and watch the creamy chocolate mixture melt together. Web combine the milk, chocolate chips, heavy cream, condensed milk, and vanilla extract in the crockpot.

(if you plan to keep the crock pot on, turn it to a warm setting so it doesn’t burn.) Web 2 cups heavy cream 1/4 cup sugar 1 1/2 teaspoons pure vanilla extract 1 1/2 cups dark or semisweet chocolate chips 2 cover and cook on low heat, whisking occasionally, until the chocolate is melted and the mixture is hot and well combined, about 2 hours.

Then add the cocoa powder, powdered sugar, sweetened condensed milk, heavy cream, milk, and vanilla extract to a crock pot. Heat over medium heat, stirring occasionally, until the hot chocolate reaches 160 degrees (anything above 185 degrees will cause the chocolate and sugars to burn). Whisk in the heavy cream, chopped chocolate, vanilla extract, and instant espresso.

It's rich and extra smooth, plus the peppermint is my favorite touch to this simple drink. Add the unsweetened cocoa powder and whisk until fully combined. Typically homemade hot chocolate is made with cocoa powder, hot water or milk, and some type of sweetener.