Slow Cooker Peppermint Hot Chocolate
User Reviews
5
Slow Cooker Peppermint Hot Chocolate
Description
The Slow Cooker Peppermint Hot Chocolate recipe uses milk, heavy cream, multiple types of chocolate, and peppermint extract slow-cooked together to meld flavors and develop a creamy texture. Starting with a cocoa powder paste helps distribute the cocoa evenly. Keeping the mixture on low heat and stirring occasionally prevents scorching while allowing chocolate chips to melt fully.
The peppermint extract is added after melting and blending the chocolate to preserve its bright flavor, with the quantity adjustable to taste. Garnishes like whipped cream, crushed peppermint candies, and chocolate shavings add texture and complement the minty-chocolatey drink.
This hot chocolate can be kept warm for hours, although occasional whisking is required to manage skin formation. The recipe allows easy modification to be dairy-free by substituting plant-based milks and chocolate. Adjust sweetness by varying chocolate chip amounts or adding milk to thin the mixture if too rich.
It's a cozy beverage option for winter or holiday gatherings with a customizable peppermint kick and creamy mouthfeel, ready to serve straight from the slow cooker or ladled into mugs.
Ingredients
- 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 cocoa powder unsweetened
- 1 tablespoon water warm
- 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 salt
For The Garnish:
- Whipped Cream
- peppermint candies crushed
- 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
- Start with less peppermint extract and increase gradually to control the mint flavor strength.
- Add extra chocolate chips for a richer, sweeter hot chocolate if desired.
- If the hot chocolate becomes too sweet, thin it with additional milk until balanced.
- To make dairy-free, use non-dairy milk and dairy-free chocolate chips without altering the basic method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Cups
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 56g | 19% |
| Protein | 11g | 22% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 56mg | 19% |
| Sodium | 148mg | 6% |
| Potassium | 323mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 52g | 104% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 342mg | 34% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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