Slow Cooker Peppermint Hot Chocolate Recipe

There’s nothing better than wrapping your hands around a warm mug of Crock Pot Peppermint Hot Chocolate on a chilly day. This slow cooker version is rich, creamy, and bright with peppermint — made with just a handful of simple ingredients and perfect for holiday get-togethers or quiet evenings by the tree.

Chocolate and peppermint are a classic holiday pairing. I often make peppermint bark and peppermint brownies for friends and family during the season, but when I want a quick, crowd-friendly drink, this crock pot peppermint hot chocolate is my go-to. It requires only a few minutes of prep: add the ingredients to the slow cooker, heat gently, and stir occasionally until the chocolate melts into a velvety beverage.

Why you’ll love this recipe:

• Crock pot hot chocolate stays warm for serving a crowd, making it ideal for parties and holiday gatherings.
• The flavor is creamy and decadent with a refreshing peppermint lift.
• It uses only a few common ingredients and requires minimal active time.
• It’s easy to adapt for dairy-free diets and to customize with different toppings.

Recipe ingredients

• Milk — Use your favorite dairy or non-dairy milk. For a richer result, choose whole milk, half-and-half, or full-fat coconut milk.
• Chocolate — Good-quality baking chocolate, chocolate wafers, or a chopped chocolate bar melt best. Chocolate chips can work in a pinch but may not melt as smoothly. Semi-sweet or dark chocolate (or a mix) are both excellent choices.
• Sugar — A bit of granulated sugar to balance the chocolate.
• Unsweetened cocoa powder — Boosts depth of chocolate flavor.
• Peppermint extract — Start with 1/2 teaspoon for a subtle peppermint note, or use up to 1 teaspoon for a stronger flavor. Omit if you prefer plain hot chocolate.
• Optional toppings: whipped cream, marshmallows, and crushed candy canes for garnish.

How to make slow cooker hot chocolate

This slow cooker peppermint hot chocolate is straightforward and low-maintenance. After a short prep, the slow cooker does the work. Occasionally whisk the mixture to make sure the chocolate melts evenly into the milk for a smooth, silky result.

Pro tip: For extra richness, use half-and-half, whole milk, or full-fat coconut milk. Non-dairy milks like almond or oat work well too, but the texture and richness may vary slightly.

1. Place the chopped chocolate (or wafers), cocoa powder, and sugar in the slow cooker.
2. Add the milk and whisk well to combine the dry ingredients with the liquid.
3. Cover and cook on low for 2 to 3 hours, whisking occasionally until the chocolate is fully melted and the mixture is smooth and hot.
4. Stir in the peppermint extract to taste, then ladle and serve warm. Top with whipped cream, marshmallows, and crushed candy canes if desired.

Recipe notes

• Milk options: Use whatever milk you prefer. Half-and-half or whole milk gives a richer mouthfeel; full-fat coconut milk provides richness with a subtle coconut note; almond, oat, or soy milk are good dairy-free alternatives.
• Peppermint strength: Adjust the peppermint extract from 1/2 teaspoon for a gentle hint up to 1 teaspoon for a more pronounced peppermint flavor. Taste and adjust before serving.
• Chocolate quality: Higher-quality baking chocolate or a good chocolate bar will yield the best flavor. Chocolate wafers are convenient and melt reliably.
• Scale easily: This recipe doubles or triples well for larger groups — use a larger slow cooker and increase ingredients proportionally.
• Nutrition: Nutrition estimates typically exclude optional toppings such as whipped cream and candy canes.

More Christmas treats you’ll love:

• Chocolate peanut butter fudge
• Chocolate peppermint crinkle cookies
• Christmas sugar cookies
• Gingerbread cookies
• Salted dark chocolate rocky road candy
• Seven-layer magic cookie bars

Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so we can see your creations.

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