Slow cooker peppermint hot chocolate is the perfect winter weather treat. Rich and creamy, with a hint of cooling peppermint. Perfect for the holidays and cold winter evenings at home!
Heather's recipe summary
Flavor: Smooth, creamy hot chocolate with a refreshing hint of peppermint.
Slow cooker size: 3 quart
Serves: 10 people
Similar to: Slow Cooker Hot Chocolate
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Ingredients and substitutions
- Milk - I recommend whole milk for best flavor and creaminess. However, any milk will work in this recipe, like 2%, skim, cashew milk, or almond milk. Keep in mind that a thinner/lower fat milk will produce a thinner hot chocolate.
- Heavy cream - Thickens your hot chocolate slightly, making it creamy and rich. Heavy cream can be substituted with more milk if you don't have heavy cream on hand (your hot chocolate will turn out thinner when substituting with milk).
- Semi-sweet baking chocolate - I recommend using baking chocolate, or baking bars, because they're made for melting into a recipe. Semi-sweet adds just enough sweetness without making your hot chocolate too sweet. You can find baking chocolate in the baking aisle right next to the chocolate chips.
How to make peppermint hot chocolate
- Chop your baking chocolate into small bits.
- Add to a slow cooker with the rest of your ingredients and stir to combine.
- Cook on low and whisk every 20-30 minutes.
- Cook until completely melted and warmed through.
Tips and tricks
Use quality chocolate - Baking chocolate has a purer chocolate flavor, higher cocoa butter content, and melts easily. While chocolate chips can work in this recipe, they're made with added stabilizing ingredients to hold their shape, which results in a slightly reduced chocolate flavor that's harder to melt.
Whisk frequently - Give your cocoa a whisk every 20 to 30 minutes to help prevent burning or sticking on the bottom of the slow cooker.
Stir before serving - Give your cocoa a stir before serving, as some of the chocolate will settle at the bottom the longer it sits.
Garnish ideas
Here are a few cute ideas to add a festive finishing touch to your peppermint hot cocoa mugs:
- Mini candy canes (as shown in photos): Mini Candy Canes (50) Individually Wrapped
- Full size candy canes: Greenbrier (1) Box Candy Canes - Natural Peppermint Flavor Red & White Stripes
- Peppermint sticks: King Leo Peppermint Soft Sticks
- Candy cane spoons: Candy Cane Peppermint Spoons – 1 doz
- Peppermint mini marshmallows: Jet-Puffed Peppermint Mini Marshmallows, 10 oz Bag
Frequently asked questions
Yes, chocolate chips will work in this recipe. I've made hot chocolate using baking chocolate and chocolate chips, and I prefer the smooth, consistent melting of baking chocolate.
Chocolate chips are manufactured so that they hold their shape when melted, making them more difficult to melt smoothly.
However, sometimes chocolate chips are just easier to find at your local grocer. If chocolate chips are what you can find, that's okay! Your recipe will turn out fine. I recommend buying a good quality chocolate chip, like Ghirardelli, if possible. They have a higher quality flavor than generic brands.
This recipe fits into a 3 quart slow cooker with room for stirring. If doubling this recipe, I recommend a 5 to 6 quart slow cooker. Slow cookers work best when they're about ½ to ¾ full. Keep this in mind when choosing a slow cooker for your hot chocolate.
Yes - try my recipe for slow cooker hot chocolate (made without peppermint), or simply swap the peppermint extract with vanilla extract.
Recommended
📖 Recipe
Slow Cooker Peppermint Hot Chocolate
Ingredients
- 7 cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- 8 ounces semi-sweet baking chocolate, coarsely chopped
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract, more to taste
Instructions
- In a 3 quart slow cooker, add all of your ingredients. Give them a whisk to combine, then cover securely with a lid.
- Cook on low for 2 hours, or until your chocolate is completely melted and warmed to your desired temperature (ideally between 135 and 165 degrees Fahrenheit). Whisk every 20 to 30 minutes to incorporate melting chocolate and prevent burning on the bottom.
- Serve warm, giving your hot chocolate a quick stir before serving (chocolate will settle slightly).
Equipment Recommendations
Notes
- Can I use chocolate chips? Semi-sweet baking chocolate, or baking bars, can be substituted with an equal weight of semi-sweet chocolate chips.
- Storage: Leftover hot chocolate will keep in a sealed container in the refrigerator for 3 to 4 days. Leftovers can be reheated in the microwave or on the stovetop.
- Stovetop directions: Add your ingredients to a stock pot and warm over medium heat for 20-30 minutes, or until chocolate is melted and hot chocolate has reached your desired temperature. Whisk frequently to incorporate melting chocolate and prevent scorching on the bottom.
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