Slow Cooker Peppermint Hot Chocolate

Make a big batch of this Slow Cooker Peppermint Hot Chocolate for your next winter party!  This peppermint hot cocoa is rich, creamy and super chocolaty!

It’s the most wonderful time of the year!!  Yep, I am one of THOSE people.  The people who LOVE Christmas.  I do make myself wait until a respectable time to put up my Christmas tree and start listening to Christmas music (The day after Thanksgiving, obviously).  But once that time comes?  It is ON.  This year I have been OBSESSED with all things peppermint and chocolate.  I can’t get enough.  Which is why I had to make this Slow Cooker Peppermint Hot Chocolate.

If I could, I would go to Starbucks every day and have a Peppermint Mocha or Peppermint Hot Chocolate.  But alas, I can’t.  Instead I’ve taken to making them at home.  I normally make this Peppermint Hot Chocolate for one, but I thought it would be great to have a big batch version of peppermint hot chocolate for winter parties, warming up after skiing or sledding, or just sitting around staring at your Christmas tree.   In fact, it would be SO FUN to have this waiting for you when you come home from picking out your Christmas tree!

This recipe for Slow Cooker Peppermint Hot Chocolate is super easy.  You just add milk, cream, chocolate chips and cocoa powder to your crock pot.  I have also tried it without the cocoa powder, but I think it adds an extra chocolate oomph.  After about an hour, the chocolate is melted and the cocoa is hot and steamy.  Just whisk until everything is smooth and creamy.  Then add the extracts and a pinch of salt.  Salt seems weird, but it helps bring out the flavors and balance out the sweetness.  It won’t make your peppermint cocoa salty, I promise!

One note about peppermint extract:  It is easy to go overboard, so start with less and add more to taste.  I would start with 1/2 teaspoon and then add another 1/4 teaspoon if you feel it needs it.  No one wants their peppermint hot chocolate to taste like toothpaste!  The same goes for the chocolate chips.  Start with a smaller amount and add more.  Some people want their hot chocolate really sweet and rich, but that may be too much for others.  Another trick if you accidentally make it too sweet?  Just add a little more milk.  Now get to decking the halls!

4 Week Meal Plan for 30-Minute Meals

Includes recipes, shopping lists and suggestions!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Download

Slow Cooker Peppermint Hot Chocolate

By Meghan McMorrow | Fox and Briar

5 from 5 votes

Prep 5 minutes mins

Cook 1 hour hr

Total 1 hour hr 5 minutes mins

Servings 7 Cups

SaveSaved Pin Print

Use your crockpot to make a big batch of this rich and creamy peppermint hot chocolate.

Ingredients 

1x2x3x

• ▢ 6 ½ cups milk I used 2%
• ▢ 1/2 cup heavy cream or just use more milk
• ▢ 1 ½ - 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
• ▢ 1/2 -1 teaspoon peppermint extract I used 3/4 teaspoon.  Start with less, add more to taste.  Peppermint extract can be very strong!
• ▢ pinch of salt

For The Garnish:

• ▢ whipped cream
• ▢ crushed peppermint candies
• ▢ chocolate shavings

Instructions 

• In a small bowl, mix together the cocoa powder and warm water to make a paste.
• Add the milk, heavy cream, chocolate chips and cocoa paste to the slow cooker, set to low for one hour.
• Stir a few times with a whisk during cooking.
• When chocolate is melted, whisk until fully combined and smooth.  Add the peppermint extract, vanilla extract and salt.  Taste and add more peppermint extract if needed.  If you want a sweeter, more chocolatey hot chocolate, add 1/4 cup more chocolate chips and stir until fully melted.
• Serve with whipped cream, crushed peppermint candies and chocolate shavings to garnish.  Hot cocoa can be keep on the warm setting for several hours, but will need to be whisked a few times as it forms a skin on top.

Notes

It is easy to go overboard, so start with less and add more to taste.  I would start with 1/2 teaspoon and then add another 1/4 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. 

Nutrition

Calories: 522kcal | Carbohydrates: 56g | Protein: 11g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 56mg | Sodium: 148mg | Potassium: 323mg | Fiber: 2g | Sugar: 52g | Vitamin A: 760IU | Vitamin C: 0.4mg | Calcium: 342mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Beverages

Cuisine: American

Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!