Easy Crockpot Salted Caramel Hot Chocolate Recipe
This rich and creamy crockpot hot chocolate features homemade salted caramel for the perfect balance of sweet and salty. It’s a set-it-and-forget-it recipe that’s kid-approved and guaranteed to win over even the biggest hot chocolate skeptics.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
- Category: Beverage
- Cuisine: American
Ingredients
- 1 cup granulated sugar (for caramel)
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream, room temperature
- 1 teaspoon flaky sea salt, plus more for garnish
- 1 teaspoon vanilla extract
- 6 cups whole milk
- 1 cup heavy cream
- 1/2 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1/2 cup granulated sugar (for hot chocolate base)
- 1 cup semisweet chocolate chips
- 1 pinch salt
Instructions
- Make the salted caramel: Place 1 cup granulated sugar in a small, heavy-bottomed saucepan over medium heat. Stir constantly with a whisk or heatproof spatula until the sugar melts into a deep amber color, about 5-7 minutes.
- Immediately add 6 tablespoons butter pieces and stir until fully melted and combined. The mixture will bubble vigorously.
- Slowly drizzle in 1/2 cup room-temperature heavy cream while stirring. The caramel will bubble up again. Stir until smooth, then remove from heat.
- Stir in 1 teaspoon flaky sea salt and 1 teaspoon vanilla extract. Set aside to cool slightly.
- In a 6-quart or larger slow cooker, whisk together 6 cups whole milk, 1 cup heavy cream, 1/2 cup unsweetened cocoa powder, and 1/2 cup granulated sugar until cocoa powder is mostly dissolved.
- Add 1 cup semisweet chocolate chips and a pinch of salt. Stir to combine.
- Pour the prepared salted caramel into the slow cooker and whisk until fully incorporated and the mixture is a uniform brown color.
- Cover and cook on LOW for 2-3 hours. Do not cook on high. After 2 hours, stir to check that chocolate chips are melted and mixture is hot. Cook longer if needed.
- Once ready, give a final whisk. Ladle into mugs and garnish with whipped cream, extra caramel sauce, and a sprinkle of flaky sea salt. Serve immediately.
Notes
For best results, use room temperature heavy cream when making caramel to prevent seizing. Cook on LOW only to avoid scorching the milk. If hot chocolate is too thick, thin with a splash of milk. If too thin, cook uncovered on low for 30 minutes to reduce. Leftovers can be stored in the refrigerator for up to 5 days and reheated on the stove or microwave.
Nutrition
- Serving Size: 8 ounces
- Calories: 375
- Sugar: 32
- Sodium: 320
- Fat: 23
- Saturated Fat: 14
- Carbohydrates: 38
- Fiber: 2
- Protein: 9
Keywords: crockpot hot chocolate, salted caramel hot chocolate, slow cooker hot chocolate, easy hot chocolate recipe, kid-friendly hot chocolate, winter drink, holiday drink