I love the set-it-and-forget-it nature of this crockpot hot chocolate recipe, which I adapted from Stephanie O’Dea. Our family enjoys it all winter long, but it is also a special feature on the menu for our kids’ winter birthday parties. When the crowd is big, we usually double the hot chocolate in a big crockpot.
I use soymilk powder in this crockpot hot chocolate because it is easiest to find and all of the kids like the taste. However, if you need soy-free, you can seek out rice milk powder. Brands like Better Than Milk and Growing Naturals are available. Unfortunately, coconut milk powder typically contains a small amount of casein (milk protein), so it isn’t usually dairy-free.
Of course you will want to keep a bowl full of marshmallows (regular or vegan) next to the slow cooker for serving, but for an extra touch of festivity, serve this crockpot hot chocolate with candy canes and/or cinnamon sticks for stirring.
Special Diet Notes: Crockpot Hot Chocolate
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally grain-free, nut-free, peanut-free, optionally soy-free, vegan / plant-based and vegetarian.
- Use a 4-quart slow cooker.
- Combine the dry ingredients in the stoneware and stir with a whisk.
- Add the chocolate syrup.
- Add water a cup at a time and stir well.
- Cover and cook on high for 2 to 3 hours, or until the powdered ingredients are dissolved and the liquid is completely hot.
- Stir again with the whisk.
- Serve with marshmallows and/or candy canes.
- If guests serve themselves, keep the pot on low with the lid off, and provide a ladle.