This Crockpot White Hot Chocolate recipe is the perfect creamy, cozy, sweet treat on a cold day. It’s simple to make in the crockpot or on the stovetop and tastes absolutely divine topped with whipped cream and crushed peppermint.
White Hot Chocolate Recipe
This homemade Crockpot White Hot Chocolate tastes just like it came from your favorite coffee shop and is as easy to make as 1-2-3. It’s velvety smooth with just a hint of vanilla and salt to finish. Even white chocolate skeptics will love it, especially topped with fresh whipped cream, peppermint candies, dark chocolate shavings or mini marshmallows.
Thanks to the higher fat content, white chocolate holds flavor super well. Try adding peppermint extract, almond extract or even matcha green tea powder per our instructions below. For an adults only version, add a tablespoon (or two) of Kahlua or Bailey’s Irish Cream to each mug before serving. There are so many options - let us know what you tried.
And If you're making a hot chocolate bar, we have lots of ideas for you!
Ingredients in White Chocolate Hot Chocolate
- Sweetened Condensed Milk - this keeps your hot chocolate extra creamy and adds sweetness without any gritty texture.
- White Chocolate - the higher quality the chocolate the better. We recommend using something like Guittard or Ghirardelli.
- Vanilla Extract - pure vanilla extract tastes best.
- Salt - this cuts the sweetness just a touch. You can add a little more or less to your liking.
- Milk - for the richest, creamiest hot chocolate be sure and use whole milk. You can even substitute 1 cup of milk with heavy cream.
- Whipped Cream
- Candied Nuts
- Crushed Candy Canes
- Mini Chocolate Chips
- A drizzle of Chocolate Syrup
- Crushed Oreos
- Crushed Andes Mints
How to Make White Chocolate Hot Chocolate
- Add ingredients to crockpot. In a slow cooker, add the white chocolate, sweetened condensed milk, vanilla extract, salt and half of the milk. Whisk until combined, then add the rest of the milk and whisk again.
- Heat. Place lid on the slow cooker and turn to LOW. Cook for about 2 hours, stirring every 20-30 minutes. Once the mixture reaches 160-185 degrees F, turn off the crockpot or set to warm.
- Serve. Stir well, then pour into mugs and serve with whipped cream. Enjoy!
How to Make White Hot Chocolate on the Stovetop
- In a large stock pot, add the white chocolate, sweetened condensed milk, vanilla extract, salt and milk. Whisk well.
- Heat the milk mixture over medium low heat, stirring occasionally, until the hot chocolate reaches 160 degrees (anything above 185 degrees will cause the chocolate and sugars to burn).
- Remove from heat and serve.
- Peppermint Hot Chocolate: add 1-2 teaspoons of peppermint extract, then top with whipped cream and crushed candy canes.
- Extra Creamy Hot Chocolate: substitute 1 cup of heavy cream for milk.
- Almond Hot Chocolate: substitute 1 cup of almond milk for regular milk and add 1 teaspoon of almond extract to the finished hot chocolate.
- Candy Rimmed Mug: in one small bowl, add corn syrup. In another small bowl, add crushed peppermint candies or candy canes. Dip the rim of each glass into the corn syrup, let it dry for about 1 minute and then dip into the crushed candies.
- Matcha White Chocolate Hot Chocolate: matcha green tea powder and white chocolate are a match made in heaven. If you can get your hands on some, try adding 1-2 tablespoons or to taste.
- Kahlua Hot Chocolate: both Kahlua and Bailey’s Irish Cream taste ah-mazing in white chocolate. We recommend adding a tablespoon or so to each mug.
Frequently Asked Questions
Yes! Something fun to do is freeze it in ice cube trays and add it to hot coffee or regular hot chocolate.
You can either reheat in the microwave, or return to a small pot and gently reheat over medium heat until warm.
You can, as long as you make about half a batch or less. Just add all ingredients into a microwave-safe container, whisk and heat on high for about 1 minute. Stir, repeating until the mixture reaches 160-185 degrees F. Be very careful not to get it too hot, though, because white chocolate burns very easily
While the two terms can be used interchangeably, hot chocolate tends to be more rich as it’s typically made with real dark chocolate or milk chocolate. Hot cocoa is often made with cocoa powder and is a little thinner and sweeter.
White chocolate has cocoa butter but none of the cocoa solids. It also contains a combination of milk and sugars.
Storing and Reheating
- Refrigerator: store leftover hot chocolate in an airtight container in the fridge for up to 5 days.
- Freezer: you can freeze hot chocolate for up to 2 months. To thaw, transfer to the fridge overnight.
- To reheat: you can reheat in a slow cooker on low heat until warm. Or, add to a pot and warm over low heat, stirring very frequently. Single portions can also be warmed up in the microwave.
White Hot Chocolate Recipe
- 1 12-oz bag White Chocolate Chips (Guittard or Ghirardelli are preferred)
- 1 14-oz can Sweetened Condensed Milk
- 6 cups Milk
- ½ teaspoon Salt
- 1 teaspoon Vanilla Extract
- In a slow cooker, add the white chocolate chips, sweetened condensed milk, vanilla extract, salt and half of the milk. Whisk until combined, then add the rest of the milk and whisk again.
- Place lid on the slow cooker and turn to LOW. Cook for about 2 hours, stirring every 20-30 minutes. Once the mixture reaches 160-185 degrees F, turn off the crockpot or set to warm.
- Stir well, then ladle into mugs and serve with whipped cream. Enjoy!
Here are more Drink Recipes you'll love:
- Crockpot Hot Cocoa
- Nutella Hot Cocoa
- Hot Chocolate Bomb
- Dole Whip
- Strawberry Pina Colada
- Minty Lemonade
- More Winter Recipes
- More Drink Recipes
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This homemade Crockpot White Hot Chocolate with sweetened condensed milk is velvety smooth and has just a hint of vanilla and salt. It's also super easy to make and tastes great topped with whipped cream and crushed peppermint.