Our Favorite Hot Cocoa Recipes

Tis the season for hot cocoa bombs, crock pot hot cocoa, spiked hot cocoa and more!


We've been all about cocoa lately - whether teaching kids how to make cocoa bombs or spiking it with red wine for a mom's night in zoom cocktail hour, we love our cocoa. The best part of the hot cocoa experience is that you can make it as easy (crock pot for the win) or as complicated as you like. Here are some of our favorite recipes!


Crock Pot Hot Cocoa



Combine the chocolate chips, cocoa powder, condensed milk, half-and-half, and vanilla extract in a slow cooker. Stir to combine.

Cook, covered, until everything is melted, stirring occasionally, about 2 hours on low. Set to warm. Serve with flavored liqueurs and toppings, if desired.


Red Wine Hot Cocoa



Old Fashioned Hot Cocoa



4 cups whole milk


1/4 cup unsweetened cocoa powder


1/4 cup granulated sugar


1/2 cup bittersweet or semisweet chocolate chips or chopped high quality chocolate bar


1/4 teaspoon pure vanilla extract


Marshmallows (optional)

chocolate syrup (optional)


Place milk, cocoa powder and sugar in a small saucepan. Heat over medium/medium-low heat, whisking frequently, until warm (but not boiling). Add chocolate chips and whisk constantly until the chocolate chips melt and distribute evenly into the milk. Whisk in vanilla extract, serve immediately.

Add marshmallows and torch with a creme brulee torch. Top with chocolate syrup.

Mexican Hot Chocolate


6 (12-ounce) cans evaporated milk

4 teaspoons ground cinnamon

1 tablespoon vanilla extract

1 teaspoon ground nutmeg

Pinch cayenne pepper

2 (12-ounce) bags semisweet chocolate chips

Cocoa powder, for serving


For stovetop: In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes.

For slow cooker: In a 4-quart slow cooker, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Cover and cook on LOW setting for 2 to 3 hours, stirring every 15 to 20 minutes.

Serve with a dusting of cocoa powder and cinnamon stick.

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