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Easy Crockpot Hot Chocolate with Peppermint Whipped Cream

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This Easy Crockpot Hot Chocolate with Peppermint Whipped Cream is the ultimate winter treat. Rich, creamy, and made with simple ingredients, it’s perfect for parties, snow days, or cozy family nights.

Ingredients

Scale
  • 6 cups whole milk
  • 2 cups heavy cream
  • 1 (14-ounce) can sweetened condensed milk
  • 1 ½ cups semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon peppermint extract
  • ¼ cup crushed candy canes or peppermint candies

Instructions

  1. Combine the Base (2 minutes): In your 5-6 quart slow cooker, add the whole milk, heavy cream, and the entire can of sweetened condensed milk. Whisk them together gently until the sweetened condensed milk is fully incorporated.
  2. Add the Chocolate (1 minute): Pour in both the semi-sweet and milk chocolate chips. Sprinkle the salt evenly over the top. Do not stir yet!
  3. Slow Cook on Low (2 hours): Put the lid on your crockpot and set it to LOW. Let it cook for 1 ½ to 2 hours.
  4. Whisk Until Smooth (2 minutes): After 2 hours, remove the lid. The chocolate chips should be completely melted. Give everything a good whisk until the mixture is uniformly smooth and glossy.
  5. Add Vanilla and Keep Warm (1 minute): Stir in the vanilla extract. Taste it! Turn the crockpot to the ‘WARM’ setting. It will stay perfect for serving for up to 3-4 hours.
  6. Make the Peppermint Whipped Cream (5 minutes): In a large mixing bowl, combine the cold heavy whipping cream, powdered sugar, and peppermint extract. Using a hand mixer or stand mixer with the whisk attachment, beat on medium-high speed until soft peaks form, about 2-3 minutes.
  7. Assemble and Serve (2 minutes): Ladle the hot chocolate into your favorite mugs. Top with a generous dollop of peppermint whipped cream. Sprinkle with crushed candy canes or peppermint candies right before serving.

Notes

For a dairy-free version, use full-fat canned coconut milk, dairy-free chocolate chips, and sweetened condensed coconut milk. For a less sweet version, use all semi-sweet or dark chocolate chips and reduce sweetened condensed milk by half. To make ahead, prepare the hot chocolate and store in the refrigerator for up to 4 days; reheat gently. The peppermint whipped cream can be made up to 24 hours in advance and re-whipped briefly before serving.

Nutrition

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

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