Peppermint Hot Chocolate Recipe: Minty Hot Cocoa From the Slow Cooker by Ann Marie G. Halstead

I love my slow cooker. It has saved me on many a busy day and comes in very handy for holidays and parties when my oven is otherwise occupied. That said, I haven’t used it much for drinks ... until now! I have several fantastic drink recipes that I plan to make in the slow cooker this holiday season. This peppermint hot chocolate recipe is a great example.

This family-friendly recipe is perfect for a party or holiday gathering. Of course you can make hot cocoa on the stove, but using the slow cooker allows you to make a larger amount, frees up your stove top and allows you to easily keep the cocoa warm until the last guests leaves.

One of my favorite parts about this recipe is that it’s customizable. I love a customizable recipe! Want your cocoa extra peppermint-y? Then use Andes chocolate mints instead of chocolate chips. Love marshmallows? Add some to the slow cooker along with the other ingredients. Having an especially large gathering? Double the recipe!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours and 10 minutes

Servings: 12

Ingredients

• 1 1/2 cups heavy whipping cream
• 1 can (14 ounces) sweetened condensed milk
• 6 cups whole milk (or milk of your choice)
• 1 teaspoon vanilla
• 2 cups milk chocolate chips
• 10 candy canes
• whipped cream, for garnish
• mini marshmallows, for garnish

Here’s how to make it:

1. Add the whipping cream, milks, vanilla, chocolate chips and candy canes to the slow cooker. Stir. (If doubling the recipe, be sure to use a 6- to 7-quart slow cooker.)
2. Cover and cook on low for 2 hours, stirring occasionally (if chocolate hasn’t fully melted after 2 hours, turn to high briefly, until it melts). Once chocolate is melted, switch the slow cooker to warm. Stir again.
3. Garnish individual cups of hot cocoa with mini marshmallows and/or whipped cream, if desired. Serve hot (or warm for kids) with cookies or your favorite holiday treat.

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