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Easy Crockpot Hot Chocolate with Peppermint Whipped Cream

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Rich, velvety crockpot hot chocolate topped with homemade peppermint whipped cream and crushed candy canes. This set-it-and-forget-it recipe is perfect for holiday gatherings and cozy winter nights.

Ingredients

Scale
  • 6 cups whole milk
  • 2 cups heavy cream
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon peppermint extract
  • 2–3 candy canes, crushed

Instructions

  1. Combine the dairy: Pour the whole milk, heavy cream, and sweetened condensed milk into your slow cooker. Whisk them together until the condensed milk is fully incorporated.
  2. Add the chocolate: Pour in both types of chocolate chips. Don’t stir yet—just let them sit on top of the milk mixture.
  3. Season it: Add the vanilla extract and salt. Give everything a gentle stir, just enough to distribute the vanilla and salt through the milk.
  4. Cook on low: Cover the slow cooker and cook on LOW for 2 hours.
  5. Whisk it smooth: After 2 hours, uncover and whisk everything together. The chocolate chips should be fully melted. If not, give it another 30 minutes and check again. Whisk until the mixture is completely smooth and glossy.
  6. Keep warm: Once smooth, switch the slow cooker to the WARM setting. It’ll stay perfect for hours.
  7. Make the whipped cream: While the hot chocolate is cooking, pour the cold heavy whipping cream into a mixing bowl. Add the powdered sugar and peppermint extract. Beat on medium-high speed until soft peaks form—about 3-4 minutes with a hand mixer.
  8. Crush the candy canes: Put the candy canes in a Ziploc bag and seal it tight. Smash them with a rolling pin until you have a mix of fine powder and tiny chunks. Set aside.
  9. Serve it up: Ladle the hot chocolate into mugs. Top with a generous dollop of peppermint whipped cream. Sprinkle crushed candy canes on top. Serve immediately.

Notes

Don’t rush the melt—cook on LOW for best texture. Make whipped cream fresh for best results. Keep crushed candy canes as a topping, not stirred into the cream. For a dairy-free version, use full-fat oat milk and canned coconut cream. Leftover hot chocolate can be refrigerated for up to 5 days and reheated on the stovetop or microwave.

Nutrition

Keywords: crockpot hot chocolate, slow cooker hot chocolate, peppermint hot chocolate, holiday drink, hot chocolate with whipped cream, Christmas drink, easy hot chocolate

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