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Cozy Crockpot Peppermint Spiked Hot Chocolate – Easy Homemade Holiday Drink

crockpot peppermint spiked hot chocolate - featured image
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This slow cooker hot chocolate is rich, creamy, and infused with peppermint. It’s perfect for holiday gatherings and can be made with or without alcohol.

Ingredients

Scale
  • 6 cups whole milk
  • 2 cups heavy cream
  • 2 cups semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 tablespoon vanilla extract
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon peppermint extract
  • 4–6 crushed candy canes (for garnish)
  • 1/2 cup peppermint schnapps (optional)
  • 1/4 cup creme de cacao (optional)
  • 1/4 cup vanilla vodka (optional)
  • Whipped cream (for topping)
  • Crushed candy canes or peppermint pieces (for topping)
  • Chocolate shavings or curls (for topping)
  • Mini marshmallows (for topping)
  • Drizzle of melted white chocolate (for topping)

Instructions

  1. Prep your crockpot. Give the insert a quick spray with non-stick cooking spray or a light wipe of butter.
  2. Combine the dairy base. Pour the 6 cups of whole milk and 2 cups of heavy cream into the crockpot. Whisk them together gently until combined.
  3. Add the chocolate. Dump in the 2 cups of semi-sweet chocolate chips and 1 cup of milk chocolate chips. No need to stir yet.
  4. Stir in the flavorings. Add the 1 tablespoon of vanilla extract, 1/4 cup of sugar, and 1/4 teaspoon of salt. Give everything a good stir.
  5. Cook on low. Set your crockpot to low and let it cook for 2 hours, stirring every 30 minutes or so.
  6. Add the peppermint. After 2 hours, stir in the 1 teaspoon of peppermint extract. Start with less if you’re nervous—you can always add more.
  7. Add the alcohol (if using). Stir in the 1/2 cup of peppermint schnapps and 1/4 cup of creme de cacao. If you’re using vanilla vodka or Baileys, add that now too. Let it cook on low for another 15-20 minutes so the flavors meld together.
  8. Crush the candy canes. While the hot chocolate finishes, place 4-6 candy canes in a Ziploc bag. Seal it, then smash them with a rolling pin until you have a mix of fine dust and small chunks.
  9. Serve and garnish. Ladle the hot chocolate into mugs, leaving room for toppings. Top with a generous swirl of whipped cream, a sprinkle of crushed candy canes, and maybe a drizzle of melted white chocolate if you’re feeling fancy. Serve immediately.
  10. Keep warm for hours. Switch your crockpot to the ‘warm’ setting after serving. This drink stays perfect for 3-4 hours on warm.

Notes

Don’t rush the melt—cook on low. Stir frequently to prevent chocolate from settling. Peppermint extract is potent; start with 1/2 teaspoon and adjust. Crush candy canes right before serving to prevent clumping. For a dairy-free version, use oat milk and full-fat canned coconut milk. Leftovers keep in the refrigerator for up to 3 days.

Nutrition

Keywords: hot chocolate, peppermint, crockpot, slow cooker, holiday, drink, spiked, peppermint schnapps

Find it online: https://lolaspoon.com/cozy-crockpot-peppermint-spiked-hot-chocolate-easy-homemade-holiday-drink/