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Cozy Crockpot Hot Chocolate with Peppermint Whipped Cream

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This rich and creamy crockpot hot chocolate is made with whole milk, half-and-half, sweetened condensed milk, and semi-sweet chocolate chips, then topped with a refreshing peppermint whipped cream. Perfect for cozy gatherings, snow days, or quiet evenings by the fire.

Ingredients

Scale
  • 6 cups whole milk (1.4 liters)
  • 2 cups half-and-half (475 ml)
  • 1 can sweetened condensed milk (14 ounces or 397 grams)
  • 1/2 cup unsweetened cocoa powder (60 grams)
  • 1 cup semi-sweet chocolate chips (175 grams)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream (240 ml)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon peppermint extract
  • Crushed candy canes for garnish (optional)

Instructions

  1. Combine the milk and half-and-half. Pour the whole milk and half-and-half into your crockpot. Turn it to low heat. Let it warm up for about 10 minutes while you prepare the other ingredients.
  2. Whisk in the cocoa powder. Add the unsweetened cocoa powder and whisk vigorously until it’s fully dissolved. Sprinkle the cocoa in a little at a time while whisking to prevent clumps.
  3. Add the sweetened condensed milk and chocolate chips. Pour in the entire can of sweetened condensed milk and add the semi-sweet chocolate chips. Stir everything together with a wooden spoon or spatula.
  4. Stir in the vanilla and salt. Add the vanilla extract and salt. Give it one more good stir.
  5. Cook on low for 2 hours. Cover the crockpot and stir every 30 minutes or so to make sure nothing is sticking to the bottom. The chocolate chips will melt completely, and the mixture will become smooth and velvety. If you’re in a hurry, you can cook it on high for 1 hour, but low and slow gives you the best texture.
  6. Make the peppermint whipped cream. About 15 minutes before serving, pour the cold heavy whipping cream into a chilled mixing bowl. Beat on medium-high speed until soft peaks form. Add the powdered sugar and peppermint extract, then continue beating until stiff peaks form. Be careful not to overbeat.
  7. Serve and garnish. Ladle the hot chocolate into mugs. Top with a generous dollop of peppermint whipped cream and sprinkle with crushed candy canes if desired. Serve immediately while it’s still warm.

Notes

Don’t rush the simmer—low heat for two hours is non-negotiable to prevent scorching. Whisk the cocoa in slowly to avoid lumps. Keep the whipped cream cold for best volume. Taste and adjust sweetness after the first hour. For a dairy-free version, use full-fat oat milk and coconut cream. For a deeper chocolate flavor, add a tablespoon of instant espresso powder.

Nutrition

Keywords: crockpot hot chocolate, slow cooker hot chocolate, peppermint hot chocolate, hot chocolate with whipped cream, cozy hot chocolate, holiday hot chocolate, easy hot chocolate recipe

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