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That first sip of Crockpot Nutella Hot Chocolate feels like wrapping your hands around a warm hug—silky, sweet, and utterly comforting.
I first fell in love with this slow-cooked hot chocolate last winter when a snowstorm grounded all plans and I needed a no-fuss, delicious pick-me-up. Blending creamy Nutella, real cocoa, and a touch of vanilla, this festive drink stands out from the usual packet mixes—it’s truly homemade magic in a crockpot. Plus, it’s easy on the arms (no whisking by the stove!), and you can tweak it for lactose-free or vegan friends. As a 50-year-old mom who’s juggled bedtime stories and blogging deadlines, I swear by this recipe for cozy nights, holiday gatherings, or whenever you crave something a little special.
Why You’ll Love This Recipe
- No stove-side babysitting—set it and forget it in your Crockpot.
- Ultra-smooth texture from gentle, all-day warming.
- Crowd-pleaser at holiday parties or casual movie nights.
- Customizable: dairy, plant-based, sweet-ness level—your call.
- Nutella adds that signature hazelnut-chocolate twist you don’t get with plain cocoa.
- Perfect for gifting in insulated mugs or festive thermoses.
- Makes about six generous servings, so there’s always a refill.
- Low prep time—just measure, pour, and switch on.
Ingredients
• 4 cups whole milk (or oat milk for a vegan twist)
• 1½ cups Nutella (classic or hazelnut-free spread works too)
• ¾ cup unsweetened cocoa powder (Dutch-processed if you like deep chocolate notes)
• ⅔ cup granulated sugar (swap coconut sugar for a milder flavor)
• 1 teaspoon pure vanilla extract (Madagascar or Tahitian for floral notes)
• ¼ teaspoon kosher salt (balances sweetness)
• Whipped cream, marshmallows, or chocolate shavings, for topping
Tip: Use room-temperature milk so your crockpot heats evenly. I love Silk Oat Yeah for plant-based creaminess, and Hershey’s Special Dark cocoa adds a rich cocoa punch.
Directions
- Prep your Crockpot.
Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick spray or a quick swipe of butter—this helps with cleanup later. - Whisk dry ingredients.
In a medium bowl, whisk together cocoa powder, sugar, and salt until there are no lumps. This little step prevents those stubborn cocoa clumps. - Combine wet ingredients.
Pour milk into the crockpot, then stir in the Nutella and vanilla extract. I use a silicone spatula to scrape every bit of that hazelnut spread out of the jar—you wouldn’t believe the flavor hiding in the corners! - Add the cocoa mix.
Sprinkle your cocoa-sugar mixture over the milk-Nutella blend. Gently stir to integrate—no need to rush. - Cook on low.
Set the crockpot to Low and let it work its magic for 2–2½ hours. Give it a stir at the 60-minute mark: you’re looking for a uniform, velvety consistency. - Taste and adjust.
After about two hours, sample a spoonful. Too sweet? Add a pinch more salt. Want it darker? Stir in a tablespoon of cocoa. - Serve hot.
Ladle into mugs, crown with whipped cream or mini marshmallows, and finish with a dusting of cocoa or shaved chocolate. Don’t forget the cinnamon stick stirrers—they’re fun!
Servings & Timing
Makes 6–8 generous mugs
Prep Time: 10 minutes (prep dry mix while you fetch the crockpot)
Cook Time: 2–2½ hours on Low (perfect for mid-afternoon or evening wind-down)
Total Time: About 2 hours 10 minutes
Variations
• Peppermint Twist: Stir in ½ teaspoon peppermint extract and top with crushed candy cane.
• Mexican-Style: Add ¼ teaspoon ground cinnamon and a pinch of cayenne for a spicy kick.
• Salted Caramel: Drizzle in ¼ cup caramel sauce and sprinkle flaky sea salt on top.
• Peanut Butter Cup: Swap half the Nutella for creamy peanut butter.
• Mocha Boost: Dissolve 1 tablespoon instant espresso granules in a bit of hot water and stir in.
Storage & Reheating
Store leftover hot chocolate in a sealed container in the fridge for up to 3 days. When you’re ready to revisit that cozy feeling, reheat gently on the stove over low heat or in the microwave in 30-second bursts—stirring in between—to keep it silky. For longer stash, freeze in ice cube trays, then toss cubes straight into warm milk for an instant chocolatey swirl.
Notes
I’ve tested this recipe with all sorts of milk—from skim to macadamia—and the thicker the milk, the richer the final cup. Also, using Dutch-processed cocoa tends to give a darker brew; if you only have natural cocoa, you may taste slightly brighter chocolate notes. And here’s something I learned: stirring at the one-hour mark really helps prevent thin layers of film forming on top. Trust me, it’s a small step that makes a big difference.
FAQs
Q: Can I make it in an Instant Pot?
A: You sure can—use the Slow Cook setting and follow timings. Just deglaze the pot well so no floury bits stick.
Q: Is this recipe gluten-free?
A: Yes, all ingredients are naturally gluten-free, but always double-check your cocoa and spread labels.
Q: How do I make it less sweet?
A: Reduce sugar to ½ cup or swap for a natural sweetener like maple syrup, then adjust to taste.
Q: Can kids help with this?
A: Absolutely—measuring and stirring at the one-hour mark is a fun, safe task for little chefs.
Q: What’s the best way to thicken it?
A: Stir in a slurry of 1 teaspoon cornstarch mixed with a tablespoon of milk about 15 minutes before serving.
Q: How do I prevent scalding the milk?
A: Always use Low heat and room-temperature milk, and resist cranking the heat to speed things up. Patience here rewards you with smooth texture.
Q: Can I halve the recipe?
A: Yes—just use a 2-quart crockpot and shorten cook time by about 15 minutes, checking texture sooner.
Q: Any tips for a frothier top?
A: Use an immersion blender for a few seconds right before serving; you’ll get a cappuccino-style foam.
Conclusion
This Crockpot Nutella Hot Chocolate brings together the ease of slow cooking with the decadence of hazelnut-chocolate bliss—ideal for chilly evenings or festive gatherings. Give it a try, then drop a comment below to let me know how you customized yours. Happy sipping, friends!
Crockpot Nutella Hot Chocolate
Ingredients
- 4 cups whole milk (or oat milk for a vegan twist)
- 1.5 cups Nutella (classic or hazelnut-free spread works too)
- 0.75 cup unsweetened cocoa powder (Dutch-processed if you like deep chocolate notes)
- 0.66 cup granulated sugar (swap coconut sugar for a milder flavor)
- 1 tsp pure vanilla extract (Madagascar or Tahitian for floral notes)
- 0.25 tsp kosher salt (balances sweetness)
- Whipped cream, marshmallows, or chocolate shavings for topping
Instructions
- Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick spray or a quick swipe of butter.
- In a medium bowl, whisk together cocoa powder, sugar, and salt until there are no lumps.
- Pour milk into the crockpot, then stir in the Nutella and vanilla extract.
- Sprinkle your cocoa-sugar mixture over the milk-Nutella blend. Gently stir to integrate—no need to rush.
- Set the crockpot to Low and let it work its magic for 2–2½ hours. Give it a stir at the 60-minute mark: you’re looking for a uniform, velvety consistency.
- After about two hours, sample a spoonful. Adjust sweetness or darkness of chocolate as needed.
- Ladle into mugs, top with whipped cream, marshmallows, or chocolate shavings. Enjoy!
