There is a sugary hot chocolate recipe floating around Pinterest made in the crock pot with sweetened condensed milk, powdered sugar, and chocolate chips. It is convenient and looks delicious.
I decided that sugar-free people shouldn’t have to go without the best hot chocolate (especially at Christmas time!), so I set out to re-create that recipe in a healthier manner—and without sugar and/or many carbohydrates. And it worked!
The first version (and the one on the pinnable meme) is one in which you simply put everything in the crock pot and stir. Easy peasy. I have essentially taken the recipe for my homemade sweetened condensed milk and put those ingredients directly into the crock pot without making the “Eagle Brand” separately. The second version is the one in which you first make the sugar-free sweetened condensed milk then add it to the crock with the other ingredients.
My recipe testing assistant and I made them side-by-side, and to be honest, there was hardly a difference between the two. I am a short-cut queen, and I doubt that I will ever make option two again—the easier recipe is great, so there’s no reason for extra work!
That said, I am putting both of the recipes here in case you want to try the side-by-side test!
Make a double batch for your Christmas Eve!
This is the even simpler version of the crock pot hot cocoa! Side-by-side, there was only a small difference in creaminess between the recipe with the homemade “Eagle Brand” and this one in which the ingredients for the “Eagle Brand” are just added to the crock with the other ingredients. Take your pick!
Below are links to the ingredients I use in this recipe. I am an affiliate for Amazon.com. If you click on the links below I will earn a small commission. Thank you for your support of this blog!
- 1½ cups heavy whipping cream
- 1 cup half and half
- ⅔ cup powdered Pyure* (or Gentle Sweet or Homemade Pyure or other stevia blend) *Or double of a cup-for-cup sugar sub
- 6 cups unsweetened original or vanilla almond milk (or milk of choice)
- 2 teaspoons vanilla
- 2 cups sugar-free chocolate chips or sugar-free milk chocolate bar coarsely chopped (one full bag of Lily’s and half of a 3 ounce chocolate bar)
- Combine all ingredients in crock pot and stir until fairly combined.
- Cook on low for two hours, stirring every thirty minutes as the chocolate chips are melting.
PIN THIS RECIPE!
These are amazing hot chocolate recipes that are SIMPLE! This one uses my homemade sweetened condensed milk, which makes a tad bit creamier hot cocoa than the recipe without the homemade “Eagle Brand.”
- 1½ cups heavy whipping cream
- ⅓ c. powdered Pyure* (or Gentle Sweet or Homemade Pyure or other stevia blend) *Or double of a cup-for-cup sugar sub
- 1⅓ cup sugar-free sweetened condensed milk (equal to 14 oz can) –recipe below
- 6 cups unsweetened original or vanilla almond milk (or milk of choice)
- 1½ teaspoons vanilla
- 2 cups sugar-free chocolate chips or sugar-free milk chocolate barcoarsely chopped
- Combine all ingredients in crock pot and stir until fairly combined.
- Cook on low for two hours, stirring every thirty minutes as the chocolate chips are melting.
PIN THIS RECIPE!
- 1 cup instant non-fat milk (or vanilla whey protein powder)
- ¼ cup boiling water
- 4 TBSP melted butter
- ⅓ cup Pyure* (or Gentle Sweet or Homemade Pyure, or other stevia-blend) *Or use ⅔ cups of cup-for-cup sugar sub
- 2 tsp. vanilla extract (not imitation)
- Mix all ingredients in a blender or with an immersion blender until creamy.
- Store in refrigerator or use immediately
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