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Best Crockpot Peppermint Hot Cocoa – Easy Holiday Recipe

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This Crockpot Peppermint Hot Cocoa is a rich, velvety, and minty holiday drink that’s perfect for gatherings. Simply set it and forget it for a crowd-pleasing treat that tastes like a warm hug in a mug.

Ingredients

Scale
  • 6 cups whole milk (1.4 liters)
  • 1 cup heavy cream (240 ml)
  • 2 cups semi-sweet chocolate chips (340 grams)
  • 1/4 cup unsweetened cocoa powder (30 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 teaspoon vanilla extract (5 ml)
  • 3/4 teaspoon peppermint extract (3.75 ml)
  • 1/4 teaspoon salt
  • Mini marshmallows (for serving)
  • Crushed peppermint candies (for garnish)

Instructions

  1. Combine the milk and cream: Pour the 6 cups of whole milk and 1 cup of heavy cream into your 6-quart slow cooker. Give it a quick stir to combine.
  2. Add the dry ingredients: Whisk in the 1/4 cup of unsweetened cocoa powder, 1/2 cup of granulated sugar, and 1/4 teaspoon of salt. Whisk until the cocoa powder is mostly dissolved — you might see a few tiny lumps, but that’s okay.
  3. Add the chocolate chips: Pour in the 2 cups of semi-sweet chocolate chips. Don’t stir them in just yet; let them sit on top. I’ve found they melt more evenly this way.
  4. Cook on low: Cover the slow cooker and cook on LOW for 2 hours. After about 30 minutes, give it a good whisk to help the chocolate chips melt and incorporate. Then whisk again at the 1-hour mark. You want everything to be smooth and glossy.
  5. Add the extracts: After 2 hours, whisk in the 1 teaspoon of vanilla extract and 3/4 teaspoon of peppermint extract. Taste it here — if you want a stronger mint kick, add another 1/4 teaspoon of peppermint extract. Just go slow; it’s potent stuff.
  6. Keep warm: Switch the slow cooker to the WARM setting. Your cocoa will stay perfectly sippable for another 2-3 hours. If it starts to thicken too much, stir in a splash of warm milk.
  7. Serve: Ladle the hot cocoa into mugs. Top with a generous handful of mini marshmallows and a sprinkle of crushed peppermint candies. Serve immediately.

Notes

For a dairy-free version, use full-fat oat milk and canned coconut cream. For a spiked version, add a shot of peppermint schnapps or dark rum to each mug. To prevent a skin from forming, keep the lid on and stir every 30 minutes. Leftovers can be stored in the fridge for up to 3 days; reheat with a splash of milk.

Nutrition

Keywords: crockpot hot cocoa, peppermint hot cocoa, slow cooker hot chocolate, holiday drink, Christmas cocoa, peppermint cocoa, easy hot cocoa recipe

Find it online: https://coracooks.com/best-crockpot-peppermint-hot-cocoa-easy-holiday-recipe/