Warm the slow cooker. Turn your slow cooker to low while you gather ingredients. This prevents a cold start and helps the chocolate melt evenly.

Add the dairy. Pour in the milk and cream. If you are going dairy free, use almond milk plus a splash of coconut cream for body. Stir in the pinch of salt.

Bloom the cocoa. Whisk the cocoa powder with a ladle of the warm milk right in the slow cooker until smooth. This step prevents dry specks and unlocks deeper chocolate taste.

Add chocolate and sugar. Sprinkle in the chocolate chips and sugar. Stir well so the chips are submerged.

Cover and heat. Cook on low for about ninety minutes, stirring every thirty minutes. You will see the chips melt and the surface turn glossy. If your slow cooker runs hot, check at the one hour mark.

Finish with vanilla. When the mixture is smooth and steamy, stir in vanilla. Taste and adjust sweetness. Add more sugar for a sweeter mug, more cocoa if you crave intensity.

Keep warm for serving. Switch to warm. Set out mugs and your hot cocoa bar toppings. Offer mini marshmallows, whipped cream, crushed candy canes, shaved chocolate, orange zest, cinnamon sugar, and sea salt flakes.

For a richer style. Stir in a few spoonfuls of sweetened condensed milk until the texture feels luxurious.

For a lighter style. Use two parts milk to one part water, then lean on cocoa powder rather than extra chocolate chips.

For spice. Add a cinnamon stick and a tiny pinch of cayenne while it cooks. Remove the cinnamon stick before serving.

For kids. Keep it classic and gentle. Offer marshmallows and a little chocolate drizzle so they can decorate their own masterpiece.

For adults. Offer a splash option like Irish cream, amaretto, or peppermint schnapps in a separate carafe. Label clearly so everyone can choose their own adventure.