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Slow Cooker Peppermint Hot Chocolate

Slow cooker peppermint hot chocolate combines cocoa, whole milk, cream, and semisweet chocolate chips for a smooth, rich drink. It cooks gently until steaming, then gets a fresh peppermint finish.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup unsweetened cocoa powder
  • 0.33 cup granulated sugar
  • 0.25 tsp kosher salt
  • 6 cup whole milk divided
  • 2 cup heavy cream
  • 12 oz semisweet chocolate chips
  • 1 tsp vanilla extract
  • 0.5 tsp peppermint extract

Equipment

  • 1 4-quart slow cooker

Method
 

  1. In a 4-quart slow cooker, whisk the cocoa powder, sugar, salt, and 1 cup of the milk until smooth.
  2. Whisk in the remaining 5 cups milk and the heavy cream, then stir in the chocolate chips.
  3. Cover and cook on LOW for 2 to 3 hours or HIGH for 1 to 1 1/2 hours, stirring every 30 minutes, until the chocolate is melted and the hot chocolate is steaming; do not let it boil.
  4. Stir in the vanilla and peppermint extracts, then serve hot.

Notes

For the smoothest texture, whisk the cocoa mixture until no lumps remain before adding the rest of the milk. Refrigerate leftovers for up to 3 days and reheat gently; freezing is not recommended. For a dairy-free option, use unsweetened plant milk, dairy-free cream, and dairy-free chocolate chips.