This post is actually being posted late, on Day 11 because I was busy hosting a party, but great news is that you can see two recipes in one day!
Day 10’s theme is inspired by a recipe I saw on TikTok, my favorite platform to get some quick recipe ideas. It can be tough because TikTok videos don’t always show all the steps that you might be curious about, but is very helpful to see the main highlights rather than watching a whole YouTube video.
That said, I ended up pulling together aspects from different hot chocolate recipes to get the best end-product possible. This is one of the few recipes that I actually had a couple chances to “test” beforehand on a much smaller scale and over the stove instead of a in a slow cooker, which I was excited to use since I never use it.
Ladies and gentleman, this is not your average instant hot cocoa. The recipe I used is below, although please note that I’m not claiming this to be “the best” slow cooker hot chocolate, but it was pretty darn good. Tweak however you like!
You can watch me do it on my TikTok video.
Ingredients
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup water
- 1 half gallon of whole milk
- 1 quart of heavy cream
- 1 can sweetened condensed milk
- 2 capfuls of vanilla extract (yes, this is my measurement)
- 2 bags of semi-sweet chocolate chips
Directions
- In a pan, combine and heat the sugar, cocoa powder, and water. Stir to dissolve.
- Into your slow cooker, pour in the whole milk, heavy cream, sweetened condensed milk, vanilla, and both bags of chocolate chips. Stir.
- Add in the pan of sugary, cocoa-y water. Stir.
- Set the slow cooker on low for 2-3 hours, stirring every 20-30 minutes.
Notes
- I highly encourage playing with the measurements for the sugary, cocoa-y water since I technically made them up. For context, I wanted something not too sweet, just enough of the cocoa flavor and enough water to get it liquid-y, so I did a 1:1 ratio of dry and wet. If you’re too lazy, you can also just throw cocoa powder and sugar into the slow cooker instead. I took this extra step because I didn’t want the cocoa powder to clump up in the slow cooker.
- Stirring is essential to getting this hot chocolate homogenous since the chocolate likes to settle at the top. Even my end result was not perfect, and I feel like I stirred A LOT. I know this can sound like a lot of work, but a) it’s worth it and b) it’s a great chance to get some other stuff done, like binge-watching your favorite show.
- I was in a bit of a hurry, so I also cranked it up to high at various times which is why I say 2-3 hours. Recipes typically say 2 hours, but I feel like it needed longer than that total with the couple of times I switched it to high. If you do put it on high setting, I would stir even more often and be careful that it doesn’t burn the chocolate or curdle the milk.