Slow Cooker Peppermint Hot Chocolate Recipe

There’s nothing cozier than a steaming mug of Crock Pot Peppermint Hot Chocolate on a chilly day. This slow cooker version is rich, creamy and brightened with refreshing peppermint. It uses just a handful of ingredients, is easy to scale for a crowd, and stays warm for hours—perfect for holiday gatherings or a quiet night in while decorating the tree.

Chocolate and peppermint are a classic holiday pairing. This recipe captures that familiar combination in a fuss-free slow cooker method: add the ingredients, heat slowly until the chocolate melts and the flavors meld, then serve with your favorite toppings. It’s an easy way to offer a comforting, festive drink that tastes homemade without much hands-on time.

Why you’ll love this recipe:

• Made in the crock pot so it stays warm and ready to serve.
• Creamy, decadent chocolate with a refreshing hint of peppermint.
• Minimal prep and easy to scale up for parties.
• Simple to adapt for dairy-free diets and customizable with toppings.

Recipe ingredients

• Milk — Use your preferred dairy or non-dairy milk. For an extra-rich drink, choose whole milk, half-and-half, or full-fat coconut milk.
• Chocolate — Good-quality baking chocolate or wafers melt best. Chocolate chips can work in a pinch but may not melt as smoothly. Semi-sweet or dark chocolate, or a mix of both, are good choices.
• Sugar — Granulated sugar to taste; it balances the chocolate and deepens the sweetness.
• Cocoa powder — Unsweetened cocoa adds depth and intensifies the chocolate flavor.
• Peppermint extract — Start with 1/2 teaspoon for a gentle peppermint note; increase to 1 teaspoon if you prefer a stronger peppermint flavor, or omit if you don’t want peppermint.
• Optional toppings — Whipped cream, marshmallows, and crushed candy canes are festive finishing touches.

How to make slow cooker hot chocolate

This slow cooker peppermint hot chocolate is effortless. Aside from an occasional whisk to distribute the melted chocolate, it’s very low maintenance. Follow these simple steps for silky, well-blended hot chocolate.

Pro tip: Use whole milk, half-and-half or full-fat coconut milk for a richer result.

1. Combine the chopped chocolate, cocoa powder and sugar in the crock pot.
2. Pour in the milk and whisk to combine until the mixture is smooth. Add the peppermint extract.
3. Cover and cook on low for about 2–3 hours, whisking occasionally to incorporate the chocolate evenly.
4. When the chocolate is fully melted and the drink is hot, ladle into mugs and add toppings such as whipped cream, marshmallows and crushed candy canes.

Recipe notes

• Milk options: Swap dairy for any unsweetened plant milk you like; full-fat coconut milk gives a richer mouthfeel than most other non-dairy milks.
• Peppermint intensity: Adjust peppermint extract from 1/2 to 1 teaspoon depending on taste.
• Chocolate choices: High-quality baking wafers or a chopped chocolate bar will give the best melt and flavor. Dark chocolate is a great alternative if you prefer less sweetness.
• Scaling: This recipe is easy to double or triple for larger gatherings—just use a larger slow cooker or multiple pots.
• Toppings and presentation: Whipped cream, marshmallows, a dusting of cocoa, or a sprinkle of crushed candy cane all make attractive and tasty additions.

Recipe card

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, leave a review below and tag @flavorthemoments on social media so I can see your creation!