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Red Velvet Hot Chocolate for Crock-Pot

Red Velvet Hot Chocolate for Crock-Pot

Winter is here and it is time for hot chocolate! We have the perfect recipe for you! First, it’s red velvet which makes it extra special. Second, it is made in the Crock-Pot to make it easy to make and easy to grab once you need to thaw out from being outside! Yep, red velvet hot cocoa for Crock-Pot is a win/win! Now on to the recipe!

Red Velvet Hot Chocolate Recipe for Crock-Pot

Ingredients

  • 1 14 oz can sweetened condensed milk
  • 1 cup milk chocolate chips or semi-sweet chocolate chips
  • 1 cups heavy cream
  • 6 cups whole milk
  • 1 tbsp vanilla
  • 1 tbsp cream cheese (optional)
  • Red Gel Food Coloring

Directions

  • Add all ingredients to Crock-Pot and cook on low for 3-4 hours or on high for 1-2 hours before serving.
  • Be sure to stir every hour. Make sure all chunks of the chocolate are fully melted before adding 3-4 drops of red gel food colour. Whisk cocoa before serving. If the cocoa is too thick or too rich, dilute with water or milk.
  • To cut the sweetness and add a bit of tang, blend the cream cheese until smooth and add after the chocolate has melted. Have a few lumps? Blend with an immersion blender.
  • Note: Do not use liquid food colour for this recipe. The colour won’t be as bright and you will have to use a lot more of the liquid colour than you would need using a gel colour.
hot cocoa

Printable Recipe

Red Velvet Hot Cocoa on a buffalo plaid napkin
Yield: 10 cups

Red Velvet Hot Cocoa for the Crock Pot

Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes

Warm up after a cold day outside with this delicious and easy Red Velvet Hot Coca made in the Crock Pot.

Ingredients

  • 1 14 oz can sweetened condensed milk
  • 1 cup milk chocolate chips or semi-sweet chocolate chips
  • 1 cups heavy cream
  • 6 cups whole milk
  • 1 tbsp vanilla
  • 1 tbsp cream cheese (optional)
  • Red Gel Food Coloring

Instructions

    1. Add all ingredients to Crock Pot and cook on low for 3-4 hours or on high for 1-2 hours before serving.
    2. Be sure to stir every hour. Make sure all chunks of the chocolate are fully melted before adding 3-4 drops of red gel food colour. Whisk cocoa before serving. If the cocoa is too thick or too rich, dilute with water or milk.
    3. To cut the sweetness and add a bit of tang, blend the cream cheese until smooth and add after the chocolate has melted. Have a few lumps? Blend with an immersion blender.

Notes

Do not use liquid food colour for this recipe. The colour won’t be as bright and you will have to use a lot more of the liquid colour than you would need using a gel colour.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 460Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 65mgSodium: 155mgCarbohydrates: 50gFiber: 1gSugar: 48gProtein: 11g

Don’t forget to Pin for later!

Mug of Hot cocoa on a buffalo plaid napkin

Hot Cocoa pairs PERFECTLY with cookies! Check out these Merry About Town faves:

Heat up a big pot of Red Velvet Hot Cocoa for Crock-Pot and put out a plate of one of these delicious cookies. Which is your favourite?

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