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Easy Crockpot Hot Cocoa with Peppermint Whipped Cream

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This easy crockpot hot cocoa is rich, creamy, and perfect for holiday gatherings. Topped with a homemade peppermint whipped cream, it’s a crowd-pleasing treat that simmers low and slow for maximum flavor.

Ingredients

Scale
  • 8 cups whole milk (1.9 L)
  • 1 cup heavy cream (240 ml)
  • 1/2 cup unsweetened cocoa powder (50 g), preferably Dutch-processed
  • 3/4 cup granulated sugar (150 g)
  • 1 cup semi-sweet chocolate chips (175 g)
  • 1 tablespoon vanilla extract (15 ml)
  • Pinch of salt
  • For the Peppermint Whipped Cream:
  • 1 cup heavy whipping cream (240 ml), cold
  • 2 tablespoons powdered sugar (15 g)
  • 1/2 teaspoon peppermint extract (2.5 ml)
  • Crushed candy canes for garnish

Instructions

  1. In a 6-quart slow cooker, whisk together the cocoa powder, granulated sugar, and pinch of salt until no lumps remain.
  2. Pour in the whole milk and heavy cream. Whisk until the cocoa and sugar are mostly dissolved.
  3. Stir in the semi-sweet chocolate chips and vanilla extract.
  4. Cover and cook on LOW for 2 to 3 hours. After about 1 hour, stir to help the chocolate chips melt completely.
  5. After 2 to 3 hours, whisk the cocoa until smooth. Taste and adjust sweetness if needed. Switch slow cooker to ‘Warm’ setting for serving.
  6. While cocoa cooks, make the peppermint whipped cream: Chill a mixing bowl and beaters in the freezer for 10 minutes.
  7. Pour cold heavy whipping cream into the chilled bowl. Beat on medium-high speed until it starts to thicken, about 2 minutes.
  8. Add powdered sugar and peppermint extract. Continue beating until soft peaks form. Do not over-whip.
  9. Serve immediately or refrigerate for up to 4 hours. Give a quick whisk before serving if refrigerated.
  10. Ladle hot cocoa into mugs, top with a dollop of peppermint whipped cream, and garnish with crushed candy canes.

Notes

For a dairy-free version, substitute whole milk with oat milk or full-fat canned coconut milk and use a dairy-free heavy cream alternative. For a spiked version, set out peppermint schnapps, Bailey’s Irish Cream, or Kahlua for guests to add. To prevent the whipped cream from deflating, ensure the cream is very cold and do not over-whip. Leftover cocoa can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Nutrition

Keywords: crockpot hot cocoa, slow cooker hot chocolate, peppermint whipped cream, holiday drink, Christmas hot cocoa, easy hot cocoa recipe

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