Slow Cooker Peppermint Hot Chocolate
The ultimate hot chocolate for chilly winter evenings! This Slow Cooker Peppermint Hot Chocolate is creamy, rich, and topped with festive garnishes. Perfect for cozy nights in or holiday gatherings, you'll definitely want to make it tonight!
Equipment
- Wooden Spoon
- Whisk
- Slow Cooker
- Mixing Bowl
Ingredients
- 6 ½ cups Milk I used 2%
- ½ cup Heavy Cream or just use more milk
- 1 ½ to 1 ¾ cups Chocolate Chips start with less, add more for richer and sweeter hot chocolate
- 1 tablespoon Unsweetened Cocoa Powder
- 1 tablespoon Warm Water
- 1 teaspoon Vanilla Extract
- ½ to 1 teaspoon Peppermint Extract I used ¾ teaspoon. Start with less, add more to taste. Peppermint extract can be very strong!
- a pinch Salt
- Whipped Cream
- Crushed Peppermint Candies
- Chocolate Shavings
Instructions
- In a small bowl, mix together a tablespoon of unsweetened cocoa powder with a tablespoon of warm water. This will create a smooth paste. Ensure there are no lumps as you mix.
- Add 6 ½ cups of milk to the slow cooker. I suggest using 2% for the perfect creaminess without being too heavy.
- Pour in ½ cup of heavy cream to enrich the mixture. This is what will make your hot chocolate feel luxurious!
- Next, toss in 1 ½ to 1 ¾ cups of chocolate chips. If you’re unsure, start with the smaller amount and taste as it cooks to adjust sweetness.
- Stir in the cocoa paste you made earlier. This ensures the chocolate flavor is well incorporated.
- Set the slow cooker to low and let it cook for one hour. Stir occasionally with a whisk. You’ll notice the chocolate chips melting beautifully.
- Once the mixture is melted and smooth, whisk it until fully combined. Then add ½ to 1 teaspoon of peppermint extract and a pinch of salt. Taste it and adjust the peppermint if desired.
- If you want a sweeter treat, consider adding another ¼ cup of chocolate chips at this stage, stirring until they melt completely.
- When you’re ready to serve, ladle the hot chocolate into mugs and top with whipped cream, crushed peppermint candies, and chocolate shavings for that festive touch. Enjoy!
- Keep in mind that the hot cocoa can be kept on the warm setting for several hours. Just remember to whisk it a few times to keep it smooth and prevent a skin from forming.
Notes
It is easy to go overboard, so start with less and add more to taste. I would start with ½ teaspoon and then add another ¼ teaspoon if you feel it needs it. For the chocolate chips, start with a smaller amount and add more to taste. If the hot chocolate is too sweet just add a little more milk. Easily make dairy free by using non-dairy milk and dairy free chocolate chips. My mom used vanilla almond milk and loved it.