Recipe

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When you need to make a large batch of hot cocoa, 12 to 16 cups, this recipe makes it happen.

This hot cocoa recipe is the easiest way to make a big batch for a crowd, so everyone can enjoy a rich, chocolatey mug and warm up.

a mug of hot cocoa topped with whipped cream

Large Batch Hot Cocoa

When I have a bunch of kids over at my house, I make a large batch of my famous hot cocoa recipe. It’s creamy, delicious, and a quicker fix than making hot cocoa in the slow cooker for a crowd. Although it’s a great place to keep it warm.

Ingredients

To make this recipe, you’ll need unsweetened cocoa powder, granulated sugar for sweetness, water, regular or non-dairy milk, a little salt to bring out the chocolatey flavors, and vanilla extract.

How to Make Hot Chocolate for a Crowd

You’ll need a big soup pot, big enough to hold a whole gallon of milk. Then, you’ll:

Make the chocolate base by combining the cocoa powder, sugar, hot water, and salt in a big pot. Heat it up and stir until the granulated sugar dissolves.
Add the milk and keep stirring, making sure it doesn’t boil or it will burn.
Add the vanilla with the heat off to retain the flavor.
Serve with your favorite hot cocoa toppings or keep it warm for later.

Keeping Large Batch Hot Chocolate Warm

The easiest way to keep hot cocoa warm when making a lot is to transfer it to a slow cooker and use the “WARM” setting. If your slow cooker doesn't have one, set it to “LOW” and stir occasionally to prevent it from burning.

Hot Cocoa for a Crowd {Large Batch Recipe}

a mug of hot cocoa topped with whipped cream and chocolate shavings

Servings: 12 (or more)

Cook Time: 8

Total Time: 8

When you need to make a large batch of hot cocoa, 12 to 16 cups, this recipe makes it happen.

5 from 3 votes

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Ingredients

1 cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ cups hot water
¼ teaspoon salt
1 gallon milk, (16 cups)
1 ½ tablespoons vanilla extract

Instructions

In a soup pot over medium heat, combine the cocoa powder, sugar, hot water, and salt. Stir until the sugar dissolves into a chocolate liquid.
Once it simmers, pour the milk and stir to combine it with the chocolate base. Heat it up, stirring from time to time, until the hot cocoa is hot and see steam surface. Do not let it boil; you don't want to burn the milk.
Turn off the heat, add the vanilla, and mix. You add it last to keep the flavor and prevent it from evaporating.
Ladle the hot cocoa into mugs and top them with marshmallows or whipped cream. If needed, transfer it to a crockpot to keep it warm (using the warm setting).

Notes

Maple syrup or honey can be swapped for granulated sugar (same amount). The flavor will change slightly.
Unsweetened cocoa powder is more acidic and gives a deeper, richer chocolate flavor, while Dutch-processed cocoa is milder and less intense. Both work well in this recipe.
This recipe yields a little more than 16 cups of liquid, which, when served, is about 12 mugs.