For best results, heat milk in the microwave (1 minute at a time, stir, then repeat) until warm or close to hot.
Add cocoa powder, chocolate chips, heavy whipping cream, vanilla, and heated milk to a 6 quart crock pot.
Cover crock pot and cook on LOW for 2 hours, stirring occasionally.
When ready, turn off heat and serve, garnished with mini marshmallows. Keep hot cocoa in crock pot and cover with lid between serving. If cocoa gets too cool, set to warm for 20 minutes. Hot cocoa should only remain out a maximum of 2 hours before being packed up and stored in the refrigerator. Once refrigerated, hot cocoa can be stored for up to 4 days.
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