Slow Cooker Minty Hot Cocoa is the winter drink you’ll want to sip all season long! This velvety, decadent hot cocoa is simple to prepare using a slow cooker or Crockpot. Sweetened with condensed milk and kissed with cool peppermint, it’s a festive cup of comfort perfect for chilly evenings, holiday gatherings, or cookie-filled afternoons!
Ingredients
- 2 cups heavy cream (454 grams)
- 5½ cups skim milk (1,249 grams)
- 14 ounces sweetened condensed milk (396 grams, 1 can)
- 1 teaspoon peppermint extract (4 grams)
- 2 cups premium milk chocolate chips (340 grams)
Optional Toppings
- Marshmallows
- Mini candy canes
Directions
- Add all ingredients—excluding toppings—into your Crockpot, and turn the heat to Low.
- Warm for 2 hours, stirring every so often to help the chocolate melt evenly. Once the cocoa is steaming hot and luxuriously smooth, it’s ready!
(2 cups heavy cream, 5½ cups skim milk, 14 ounces sweetened condensed milk, 1 teaspoon peppermint extract, 2 cups premium milk chocolate chips) - Ladle into mugs and crown each cup with marshmallows and a playful candy cane swirl. Serve beside warm cookies for a true December treat!
(Marshmallows, mini candy canes)