Crockpot Peppermint Hot Chocolate
Description
Rich, creamy crockpot peppermint hot chocolate made with real chocolate, sweetened condensed milk, and a hint of peppermint extract. The easiest holiday drink to serve a crowd — set it, forget it, and watch it disappear!
Ingredients
Ingredients
- 6 cups whole milk
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 2 cups semi-sweet chocolate chips
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 3/4 to 1 teaspoon peppermint extract, start with less
- 1 pinch salt
For Topping:
- Whipped cream
- Crushed candy canes, or peppermint bark
- Mini marshmallows
- Chocolate syrup, optional
Instructions
- In a small bowl, whisk the cocoa powder with a splash of milk until you have a smooth paste with no lumps.
- Pour the cocoa paste, remaining milk, heavy cream, sweetened condensed milk, chocolate chips, vanilla extract, salt, and 1/2 teaspoon peppermint extract into a 6-quart crockpot.
- Cover and cook on LOW for 2 to 2.5 hours, whisking every 30 minutes to help the chocolate melt evenly and prevent a skin from forming.
- At the 2-hour mark, taste and add additional peppermint extract 1/4 teaspoon at a time until you reach your desired flavor. Adjust with more milk if too rich.
- Switch the crockpot to the WARM setting for serving. Ladle into mugs and top with whipped cream, crushed candy canes, mini marshmallows, and chocolate syrup as desired.
Equipment
- 6-quart slow cooker (crockpot)
- Whisk
- Small mixing bowl
- Measuring Cups and Spoons
- Ladle
Notes
- Don't let it boil. Always cook on LOW to prevent the dairy from scorching or getting grainy.
- Use whole milk for the creamiest texture — skim milk will give you a watery result.
- Peppermint extract is potent. Start with less than you think you need and add more to taste.
- Make it boozy: Add a 1-ounce shot of peppermint schnapps, Baileys, or Kahlúa to individual mugs for an adult version.
- Make it dairy-free: Substitute full-fat oat or coconut milk for the whole milk, coconut cream for heavy cream, and use dairy-free condensed milk and chocolate chips.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating slowly.
Nutrition
Serving: 1ServingCalories: 597kcalCarbohydrates: 51gProtein: 12gFat: 40gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 87mgSodium: 127mgPotassium: 683mgFiber: 4gSugar: 43gVitamin A: 1061IUVitamin C: 1mgCalcium: 352mgIron: 3mg