When the air turns crisp and gatherings start filling the calendar, there’s something almost magical about a mug of creamy, caramel-infused hot chocolate that stays warm for hours. This Slow Cooker Caramel Hot Chocolate isn’t just a drink it’s an experience: cozy, shareable, and effortlessly indulgent.

Whether you’re hosting a holiday brunch, a girls’ night in, or a post-sledding warm-up, this slow cooker recipe makes it easy to serve a crowd without standing over the stove.

Ingredients

4 cups whole milk (REAL® or similar)
2 cups half-and-half (for richness)
12 oz (about 2 cups) milk chocolate chips*
1/3 cup + 1 tablespoon caramel ice cream topping
1/2 teaspoon pure vanilla extract
Whipped cream, for topping
Extra caramel sauce, for drizzle
Optional: Pinch of sea salt for a salted caramel version

Tested note: If you prefer a darker chocolate flavor, use 1½ cups milk chocolate chips and ½ cup semi-sweet chocolate chips.

Instructions

Combine ingredients:
In your slow cooker, add milk, half-and-half, chocolate chips, caramel topping, and vanilla extract.
Cook on LOW:
Let it cook for 2–3 hours, stirring about every 30 minutes, until the chocolate chips are fully melted and the mixture turns silky smooth.
Serve:
Spoon into mugs and top with a generous swirl of whipped cream. Drizzle caramel sauce over the top, and if you’re into that sweet-salty balance, sprinkle on a pinch of sea salt.
Keep it warm:
Switch your slow cooker to WARM or LOW — it’ll stay perfect for hours during open houses, parties, or game nights.

Tips & Tricks

For creamier texture: Add an extra ¼ cup of half-and-half near the end of cooking.
For thicker hot chocolate: Stir in 1 tablespoon of sweetened condensed milk or melt a few caramel candies into the mix.
To keep it warm for guests: Set to WARM and stir occasionally to prevent a thin skin from forming.
For make-ahead prep: Mix everything except the chocolate chips the night before and refrigerate. In the morning, add the chips and cook as directed.

Substitutions & Variations

Dark Chocolate Caramel: Replace half the milk chocolate with dark chocolate chips for a deeper, less sweet version.
Salted Caramel: Add a pinch of flaky sea salt to each mug just before serving.
Dairy-Free Option: Use almond or oat milk and coconut cream instead of dairy milk and half-and-half. Skip whipped cream or use a coconut-based version.
Peppermint Twist: Stir in ¼ teaspoon peppermint extract at the end and top with crushed candy canes.

Frequently Asked Questions

Can I make this on the stovetop instead of a slow cooker?

Absolutely. Combine all ingredients in a large saucepan over low heat, stirring frequently until smooth and hot. Keep it on the lowest heat to maintain creaminess without scalding.

How long can I store leftovers?

Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat on the stove or in the microwave, stirring often to restore the silky texture.

Can I double this recipe for a big party?

Yes! Double all ingredients, but cook an extra 30–45 minutes to ensure everything melts evenly.

Nutrition Information (per serving)

Calories: ~320
Fat: 18g
Carbohydrates: 35g
Protein: 6g
Calcium: 20% DV

(Values are approximate and vary by ingredient brands.)

This Slow Cooker Caramel Hot Chocolate is the kind of recipe that quietly steals the show rich, creamy, and simple enough to pull off even in the middle of a busy holiday rush.

It’s a drink made for sharing the kind that warms hands and hearts in equal measure. So next time you’re planning a cozy gathering, let the slow cooker do the work while you soak up the laughter, music, and sparkle of the season.

If you try this recipe, leave a comment below or save it for your next get-together. You’ll want to make it again (and again).

Save this recipe on Pinterest to keep the cozy vibes coming all winter long!