Copycat Swiss Miss Crock Pot Hot Chocolate Recipe

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In this post, I’m walking you through my go-to way to make Swiss Miss hot chocolate in the slow cooker, the version I use when I want maximum comfort with minimum effort and when I know I’ll want a second cup.

What Is Swiss Miss Crock Pot Hot Chocolate?

Swiss Miss crock pot hot chocolate is a hot chocolate made in a slow cooker (Crock-Pot) using Swiss Miss cocoa mix as the main ingredient.

Ingredients:

• 8 cups (2 quarts) milk
• 10–12 packets Swiss Miss hot cocoa mix (the standard size packets)
• 1 cup heavy cream (optional but highly recommended for “café-style” creaminess)
• 1 tsp vanilla extract (optional, but it makes it taste homemade)
• Pinch of salt (optional, but it makes the chocolate taste “more chocolate”)

Add Any/All Of The following:

• 1 cup semi-sweet chocolate chips (melts in and makes it thicker)
• ½ can (7 oz) sweetened condensed milk (silky + sweet; go slow because it adds sweetness fast)
• 2 tbsp cocoa powder (deepens the chocolate flavor)

Instructions:

1. Warm the crock pot first (optional but helpful): If your crock pot runs cool, preheat it on LOW for 10 minutes while you measure ingredients.
2. Add the liquids: Pour in the milk (and heavy cream if using). Please give it a quick stir.
3. Whisk in the Swiss Miss packets: Sprinkle the cocoa mix over the milk and whisk really well until you don’t see dry clumps.
4. Add extras (if using): Stir in chocolate chips / condensed milk/vanilla/pinch of salt.
5. Cook on low: Cover and heat on LOW for 1.5 to 2.5 hours, stirring every 20–30 minutes if you can.
6. Switch to warm for serving: Once it’s fully melted and smooth, turn it to WARM. Stir occasionally, especially if it’s sitting out for a party.

Tips For The Best Swiss Miss Crock Pot Hot Chocolate:

• Low is your best friend: Hot chocolate can scorch if it gets too hot. low to warm is the safest path.
• If you must use high, do it only for a short time and stir often.
• Whisk the cocoa mix in early: Swiss Miss dissolves best before the liquid is super hot. If you dump packets into hot milk, you can get floating clumps.
• Stir till smooth: I try to stir at least a few times while it heats, especially if I added chocolate chips. It keeps the bottom from forming a thicker layer.

Control Sweetness Like A Pro:

• Sweeter: more packets or condensed milk
• Less sweet: fewer packets, skip condensed milk, add chocolate chips instead.
• If you’re serving kids and adults, I usually keep it medium-sweet and let people add toppings.

Make It Thicker (Without A Weird Texture):

• Add heavy cream for richness
• Add chocolate chips for the body.
• Avoid adding flour/cornstarch, hot cocoa can get pudding-y fast.
• Dairy-free option: Use oat milk (barista style) or coconut milk + almond milk blend.
• Keep a ladle and a whisk nearby: If it sits on warm for a while, it can slightly. A quick whisk brings it right back.

What To Serve Swiss Miss Crock Pot Hot Chocolate With

Best Sweet Pairings:

• Sugar cookies/cut-out cookies: especially fun around the holidays (and they don’t overpower the drink).
• Snickerdoodles: the cinnamon plays really well with chocolate.
• Shortbread: simple, crumbly, not too sweet, perfect if your cocoa is already rich.
• Peppermint cookies: great if you’re doing candy cane toppings.

Brownies And Bars:

• Fudgy brownies: hot cocoa and brownie is a warm hug to the Swiss Miss Crock Pot Hot Chocolate.
• Blondies: caramel-y sweetness that balances chocolate nicely.
• Rice Krispies treats: easy, kid-friendly, and the texture contrast adds fun to the Swiss Miss Crock Pot Hot Chocolate.
• Chocolate bark (peppermint, pretzel, or nut): looks fancy, takes almost no effort.

Cakes And Pastries:

• Cinnamon rolls: especially for a morning or brunch hot chocolate setup.
• Croissants or pain au chocolate: café vibes at home.
• Donuts: glazed or chocolate frosted; people love a dunkable donut.
• Banana bread or pumpkin bread: cozy, spiced, and sturdy enough to hold up to sipping.

Substitute Ingredients:

Milk substitutes:

• 2% milk: still good, just a little less rich.
• 1% or skim: works, but can taste “thin.”

Dairy-free Or Vegan Swaps:

• Oat milk (barista style): closest to dairy in texture, my top pick.
• Coconut milk (canned) + almond milk: rich and silky (use mostly almond milk with a splash of canned coconut milk so it’s not overpowering).
• Soy milk: creamy and stable when heated.
• Almond milk alone: fine but lighter.

Swiss Miss Packet Substitutes:

• 1 tbsp unsweetened cocoa powder
• 1–1½ tbsp sugar (adjust to taste)
• Use chocolate syrup in a pinch: Add 2–3 tbsp chocolate syrup per cup of milk (start lower; it can get very sweet fast).
• Use a different hot cocoa mix: Any hot cocoa mix works the same way, start with the same number of packets and adjust after it heats.

Cream substitutes:

• Evaporated milk: great slow-cooker substitute (creamy, not as heavy).
• Half-and-half: use 1:1.
• Canned coconut milk/coconut cream: use ¼–½ cup for richness (stronger flavor).
• Cream cheese (for “hot chocolate cheesecake vibe”): add 2–4 oz, whisk well.

Chocolate Chip Substitutes:

• Chopped chocolate bar: Use the same amount as chips (semi-sweet or dark is best).
• Milk chocolate: works, but will be sweeter, reduce Swiss Miss packets by 1–2.
• Cocoa powder: add 1–3 tbsp unsweetened cocoa powder for depth.
• Nutella or chocolate spread: add 2–4 tbsp, whisk in (adds sweetness + hazelnut flavor).

Sweetened Condensed Milk Substitutes:

• Evaporated milk and sugar: Add ½ cup sugar to 1 cup evaporated milk (stir/heat to dissolve). Not identical, but close.
• Honey or maple syrup: Add 2–4 tbsp, then taste. (Maple gives a warm flavor.)
• Brown sugar: Adds a caramel note. Start with ¼ cup, then adjust.
• Simple creamy sweet option: Add ½ cup heavy cream and 2–4 tbsp sugar.

Vanilla Substitute Options:

• Maple syrup (1–2 tbsp)
• A pinch of cinnamon or pumpkin spice
• A tiny drop of almond extract (go easy and strong!)
• A pinch of instant espresso/coffee

• Salt substitute: If you don’t have salt, it’s fine to skip, but even a tiny pinch boosts chocolate flavor. Any salt works.

Lower-sugar Substitutions:

• Use fewer packets and add unsweetened cocoa powder for chocolate depth.
• Use dark chocolate instead of milk chocolate chips.
• Avoid sweetened condensed milk; use evaporated milk or extra cream instead.
• Add cinnamon + vanilla + a pinch of salt to make it taste richer without extra sugar.

Final Thoughts

If you try it, don’t be surprised if it becomes your go-to for gatherings (or your personal winter tradition). And if you put your own spin on it, different milk, extra chocolate, fun toppings, save your favorite version, because in the future you are going to want it again.

More Drink Recipes:

• Homemade Hersheys Chocolate Milk Recipe
• Homemade Cutwater Eggnog Recipe
• Copycat High Octane Lemonade Recipe