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Easy Crockpot Hot Cocoa with Peppermint Whipped Cream

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A lighter, slow-cooker hot cocoa that’s rich and chocolatey without being heavy, topped with a fluffy peppermint whipped cream. Perfect for cozy nights and holiday gatherings.

Ingredients

Scale
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup maple syrup
  • 6 cups low-fat milk
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon peppermint extract
  • Optional: crushed candy canes, chocolate shavings, or cinnamon for topping

Instructions

  1. In your slow cooker, whisk together the unsweetened cocoa powder and about 1 cup of the milk until smooth and forms a thick paste.
  2. Pour in the remaining milk, maple syrup, vanilla extract, and a pinch of salt. Whisk until combined.
  3. Cover and cook on low for 2 to 3 hours, stirring once halfway through, until steaming hot and flavors meld.
  4. About 10 minutes before serving, make the whipped cream: In a chilled mixing bowl, combine heavy cream, powdered sugar, and peppermint extract. Beat with a hand mixer on medium-high speed until soft peaks form (2-3 minutes).
  5. Taste the cocoa and adjust sweetness or chocolate flavor as desired.
  6. Ladle hot cocoa into mugs, top with a generous dollop of peppermint whipped cream, and garnish with optional toppings. Serve immediately.

Notes

Don’t let the cocoa sit on warm for more than 4 hours to avoid skin forming. For dairy-free, use oat milk or unsweetened almond milk and coconut cream for whipped cream. Quality cocoa powder makes a difference.

Nutrition

Keywords: crockpot hot cocoa, slow cooker hot chocolate, peppermint whipped cream, easy hot cocoa, lighter hot cocoa, holiday drink, cozy drink

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