1 ½ - 1 ¾cupschocolate chipsstart with less, add more for richer and sweeter hot chocolate
1tablespoonunsweetened cocoa powder
1/2 -1teaspoonpeppermint extractI used 3/4 teaspoon. Start with less, add more to taste. Peppermint extract can be very strong!
For The Garnish:
crushed peppermint candies
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.
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.