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Easy Slow Cooker Peppermint Hot Chocolate

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A lightened-up, creamy peppermint hot chocolate made in the slow cooker. This easy recipe delivers rich, minty flavor without heavy cream, perfect for holiday parties or cozy nights in.

Ingredients

Scale
  • 6 cups low-fat milk (or any milk you prefer—oat milk works great for dairy-free)
  • 1 cup unsweetened cocoa powder (I recommend Ghirardelli or Hershey’s Special Dark for a richer taste)
  • 1/2 cup granulated sugar (you can reduce to 1/3 cup if you like it less sweet)
  • 1/4 cup packed light brown sugar (adds a subtle caramel note that balances the peppermint)
  • 1/2 teaspoon salt (trust me on this—it makes the chocolate taste more chocolatey)
  • 1 teaspoon vanilla extract (pure, not imitation)
  • 3/4 teaspoon peppermint extract (start with 1/2 teaspoon and taste—brands vary in strength)
  • Crushed candy canes (for garnish, optional)
  • Mini marshmallows (or whipped cream if you’re feeling fancy, optional)
  • Chocolate shavings (because why not?, optional)

Instructions

  1. Mix the dry ingredients. In a small bowl, whisk together the cocoa powder, granulated sugar, brown sugar, and salt. This step prevents lumps from forming later.
  2. Add milk to the slow cooker. Pour the 6 cups of milk into your crockpot. If you’re using a plant-based milk, give it a good shake first—some brands separate in the carton.
  3. Whisk in the dry ingredients. Add the cocoa-sugar mixture to the milk and whisk until fully combined. Don’t worry if it looks a little grainy at this point—it will smooth out as it heats.
  4. Cook on low for 2 hours. Cover the slow cooker and cook on low for 2 hours, stirring once halfway through. Do NOT cook on high—the milk can scorch and get a weird skin on top.
  5. Add the vanilla and peppermint extract. After 2 hours, stir in the vanilla and peppermint extract. This is the crucial step: adding the peppermint at the end keeps it from fading during the long cooking time. Taste it here and adjust if needed.
  6. Heat for another 10-15 minutes. Let it warm through after adding the extracts, then switch the slow cooker to warm setting. It will stay perfect for hours.
  7. Serve and garnish. Ladle into mugs and top with crushed candy canes, mini marshmallows, or a dollop of whipped cream. If you’re feeling extra festive, rim the mug with melted chocolate and crushed peppermint before pouring.

Notes

Don’t rush the low heat—high heat can make the milk separate. Whisk, don’t stir, to break up cocoa powder clumps. Taste before serving as peppermint extract brands vary. Keep the crockpot on warm after cooking to prevent a skin from forming. For a spiked version, add peppermint schnapps to individual mugs, not the crockpot. Leftovers keep in the fridge for up to 5 days and can be frozen.

Nutrition

Keywords: slow cooker hot chocolate, peppermint hot chocolate, crockpot hot chocolate, easy hot chocolate, holiday drink, light hot chocolate, dairy-free hot chocolate

Find it online: https://evabake.com/easy-slow-cooker-peppermint-hot-chocolate/