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Easy Crockpot Peppermint Mocha Hot Chocolate

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A rich, creamy slow cooker hot chocolate with dark chocolate, coffee, and peppermint. Perfect for cozy winter nights and holiday gatherings.

Ingredients

Scale
  • 6 cups whole milk (1.5 liters)
  • 1 cup heavy cream (240 ml)
  • 2 cups semi-sweet chocolate chips (340 grams)
  • 1/4 cup unsweetened cocoa powder (20 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1/2 cup strong brewed coffee (120 ml)
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For serving: whipped cream, crushed candy canes, chocolate shavings, mini marshmallows (optional)

Instructions

  1. Combine the dry ingredients in the slow cooker: cocoa powder, sugar, and salt. Whisk to break up lumps.
  2. Add the milk and heavy cream. Whisk until cocoa and sugar are mostly dissolved.
  3. Sprinkle chocolate chips evenly over the top. Do not stir yet.
  4. Pour in the coffee, vanilla extract, and peppermint extract. Stir gently to combine.
  5. Cook on low for 2 hours. Do not peek or stir for the first hour. After 1 hour, whisk well.
  6. After 2 hours, whisk vigorously until completely smooth and silky.
  7. Taste and adjust sweetness or peppermint flavor as desired.
  8. Switch crockpot to warm setting. Serve within 3 hours, stirring occasionally.
  9. Ladle into mugs and garnish with whipped cream, crushed candy canes, chocolate shavings, or marshmallows.

Notes

For dairy-free, use full-fat oat milk or canned coconut milk and dairy-free chocolate chips. For a spiked version, add peppermint schnapps or dark rum to individual mugs. Leftovers can be refrigerated for up to 5 days and reheated gently.

Nutrition

Keywords: crockpot hot chocolate, peppermint mocha, slow cooker hot chocolate, winter drink, holiday drink, chocolate coffee drink

Find it online: https://bakebelle.com/easy-crockpot-peppermint-mocha-hot-chocolate/