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Hot chocolate is one of the best things about the winter season. This creamy hot chocolate is rich and silky smooth. It will perfectly satisfy hot chocolate cravings on a cold winter day!
This is a family favorite after sledding or other winter activities. This year, we put all of the ingredients in the crock pot while we went to pick up out Christmas tree. It was finished heating through and ready to serve by the time we got home. If you don’t have a crockpot or a slow cooker, you can prepare this recipe in a pot on the stove (but please don’t leave it unattended).
This creamy hot chocolate uses some heavy whipping cream, sweetened condensed milk, and real chocolate to get the perfect balance of creamy chocolatey goodness. You can use any type of chocolate you like! Personally, I like a combination of one part semi-sweet and one part milk chocolate. But you can use white chocolate, milk chocolate, semi-sweet chocolate, and/or dark chocolate. Someday, I’d like to try this recipe with ruby chocolate!
And all you have to do is dump all the ingredients into a single pot! If you’re a fan of Mexican style hot chocolate, you can add a teaspoon of cinnamon to your hot chocolate.
Heat the ingredients over a low heat, stirring occasionally, until the chocolate is completely melted. In a slow cooker, this will take around two hours. On the stove, it is usually faster.
Be very careful not to heat the hot chocolate too quickly. If you burn the chocolate it will never fully incorporate into the milk mixture and become smooth. The low and slow method is best for getting consistent results with this recipe.
One final note for my dark chocolate lovers. If you feel this recipe is too sweet and not chocolatey enough for you try using dark chocolate instead of milk chocolate. This should help tone down the level of sweet and up the intensity of the chocolate.
Creamy Hot Chocolate
- Slow Cooker (optional)
- 1½ cups heavy cream
- 1 can sweetened condensed milk (14 oz)
- 6 cups milk
- 1 teaspoon vanilla
- 2 cup chocolate chips (I like half semi-sweet and half milk chocolate)
- 1 teaspoon ground cinnamon (optional)
- Dump all of the ingredients into a slow cooker or a large pot. If you want to add the cinnamon, do it now. Cinnamon can add a lovely hint of spice to hot chocolate.
- Heat over low heat. In the slow cooker this will take about 2 hours. In a pot on the stove it may be slightly faster. Heating this hot chocolate slowly is one of the keys to why it is so creamy silky smooth.
- Stir the hot chocolate occasionally. You know your hot chocolate is done when it is perfectly smooth with no bits of chocolate floating around.
- Serve immediately. You can serve it with a candy cane or mini marshmallows (or both!)