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Easy Crockpot Hot Chocolate with Peppermint Whipped Cream

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This easy crockpot hot chocolate is a rich, creamy, and indulgent treat that’s perfect for holiday gatherings, snow days, or any time you need a comforting hug in a mug. Made with simple pantry ingredients and topped with a cloud of peppermint whipped cream, it’s a set-it-and-forget-it recipe that will fill your home with the cozy aroma of chocolate and peppermint.

Ingredients

Scale
  • 6 cups whole milk
  • 2 cups heavy cream
  • 1 can (14 ounces) sweetened condensed milk
  • 1 ½ cups semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup heavy whipping cream (for whipped cream)
  • 2 tablespoons powdered sugar (for whipped cream)
  • ½ teaspoon peppermint extract (for whipped cream)
  • Crushed candy canes or peppermint candies (for garnish, optional)

Instructions

  1. Prep your slow cooker. Give the inside a quick spray with non-stick cooking spray or a light wipe of butter.
  2. Add the milk and cream. Pour the whole milk and heavy cream into the slow cooker.
  3. Add the sweetened condensed milk. Open the can and pour it all in. Use a rubber spatula to get every last bit out.
  4. Add the chocolate chips. Dump in both the semi-sweet and milk chocolate chips.
  5. Add the cocoa powder, vanilla, and salt. Sprinkle the cocoa powder over the top to avoid clumps, then add the vanilla and salt.
  6. Whisk it all together. Give everything a good whisk until the cocoa powder is mostly incorporated.
  7. Cook on low for 2-3 hours. Put the lid on and cook on low. After about 2 hours, give it a stir. The chocolate should be fully melted and the mixture should be smooth and steaming. If not, let it go another 30 minutes.
  8. Make the peppermint whipped cream. While the hot chocolate is cooking, pour the cold heavy cream into a mixing bowl. Add the powdered sugar and peppermint extract. Whisk with a hand mixer on medium-high speed until soft peaks form, about 2-3 minutes. Store in the fridge until ready to serve.
  9. Serve and garnish. Ladle the hot chocolate into mugs. Top with a generous dollop of peppermint whipped cream. Sprinkle crushed candy canes on top. Serve immediately.

Notes

For a dairy-free version, use oat milk or full-fat coconut milk, dairy-free heavy cream alternatives, dairy-free chocolate chips, and coconut-based sweetened condensed milk. For a peppermint-free version, skip the peppermint extract and crushed candies. If the hot chocolate is too thick after cooking, thin with extra milk. If too thin, cook on low with the lid off for another 30 minutes. Leftovers keep in the fridge for up to 5 days and can be reheated on the stovetop or microwave.

Nutrition

Keywords: crockpot hot chocolate, slow cooker hot chocolate, peppermint hot chocolate, easy hot chocolate, holiday hot chocolate, hot chocolate with whipped cream

Find it online: https://noshbelle.com/easy-crockpot-hot-chocolate-with-peppermint-whipped-cream/