Slow Cooker Minted Hot Cocoa
Ultra-creamy, rich hot chocolate infused with real fresh mint and topped with clouds of whipped cream—this is the coziest, most luxurious hot cocoa you’ll ever make. The slow cooker gently steeps the mint into the chocolate so every sip tastes like a peppermint patty melted into velvet.
Slow Cooker Minted Hot Cocoa
8
servings5
minutes1
hour40
minutes200
kcalIngredients
8 cups whole milk (or 6 cups milk + 2 cups heavy cream for extra richness)
1 cup semi-sweet or dark chocolate chips
½ cup unsweetened cocoa powder
½ cup granulated sugar (adjust to taste)
1 tablespoon pure vanilla extract
¼ teaspoon salt
1 large bunch fresh mint (about 1 cup loosely packed leaves and tender stems), gently bruised
Whipped cream or marshmallows for topping
Crushed peppermint candies or candy canes (optional)
Extra fresh mint sprigs for garnish
Directions
- Add milk (and cream if using), chocolate chips, cocoa powder, sugar, vanilla, and salt to a 6-quart slow cooker. Whisk until mostly smooth.
- Toss in the bruised fresh mint.
- Cover and cook on LOW for 2 hours, whisking once or twice if you’re nearby. The chocolate should be fully melted and the cocoa steaming hot (do not let it boil).
- Remove the mint (use tongs or a slotted spoon—it will have done its job). Whisk the cocoa one final time until silky. Taste and add a touch more sugar if you like it sweeter.
- Ladle into mugs, top with whipped cream or marshmallows, sprinkle with crushed peppermint, and add a fresh mint sprig for that coffee-shop touch.
Tips & Variations
- Grown-up version: Stir in 1–2 oz peppermint schnapps or crème de menthe per mug after ladling.
- Dairy-free: Use full-fat coconut milk or oat milk + dairy-free chocolate.
- Keep it warm all day: After the 2 hours, switch to WARM setting for parties—stays perfect for hours.
One sip and you’ll never go back to packets again. This is pure winter magic in a mug.
