Peppermint White Hot Chocolate Recipe in a Slow Cooker

Indulge in a creamy dream with this Slow Cooker Peppermint White Hot Chocolate recipe! It’s festive, easy to make, and perfect for cozy nights in. Simply toss in the ingredients, let your crockpot do the work, and enjoy rich white chocolate infused with refreshing peppermint flavor.

Dreaming of a winter wonderland in a mug? Look no further than this decadent Slow Cooker Peppermint White Hot Chocolate! 

Rich white chocolate is melted into a smooth, creamy base, infusing it with the delightful taste of the holidays. Then, a touch of peppermint extract adds a refreshing and festive twist, making this hot chocolate a delightful treat for cozy nights in. 

But wait, there’s more! To elevate this drink to an extra special occasion, we’ll be topping it with luxurious champagne marshmallows. 

These light and fluffy marshmallows are infused with a subtle hint of champagne, creating a delightful surprise with every sip. If it isn’t obvious, we are always looking fun fun ways to incorporate bubbles. Champagne jello shots, anymore? Or care for some champagne donuts?

So grab your favorite mug, turn on your slow cooker, and get ready to experience the perfect blend of creamy white chocolate and refreshing peppermint, all topped with a touch of bubbly decadence!

Ingredients Needed

• Almond milk — Or any other milk of your choice
• Whipping cream
• Vanilla
• White chocolate chips
• Peppermint extract
• Whipped cream — Optional
• Champagne marshmallows — For garnish. Ours are from Sugarfina. Etsy also has a lot of gourmet marshmallow options.

How to Make Slow Cooker Hot Chocolate 

1 — Pour the whipping cream, almond milk, vanilla, peppermint, and white chocolate chips in a slow cooker. Whisk the ingredients together until well combined.

2 — Set the slow cooker to medium to low heat, and cook for 2 1/2 hours.

3 — Stir occasionally, until the chocolate is melted and smooth.

4 — Optional: Ladle the hot chocolate into mugs and garnish with whipped cream and champagne marshmallows. Or you can cut the calories of the whipped cream and just add a marshmallow. It looks (and tastes) great either way! Enjoy your cozy winter treat!

Recipe Notes and Tips

• For a thicker hot chocolate: You can use less almond milk or add a cornstarch slurry. To make a cornstarch slurry, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir the slurry into the hot chocolate after the chocolate has melted and cook for an additional 5 minutes, or until thickened to your desired consistency.
• If you don’t have champagne marshmallows: Regular marshmallows can be used as a substitute.
• For a fun twist for grown-ups: Add a splash of peppermint schnapps or white chocolate liqueur to each mug after ladling the hot chocolate.
• To store: Leftover hot chocolate can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

More Delicious Hot Chocolate Recipes 

Not to get off topic, but seriously how cute is this vintage carafe that we found at the Round Top Antique Week?!? It is seriously the best $2 that we’ve spent all year! We’re on a new mission to collect all things golden and mid-century now!

For more easy hot chocolate recipes, check out a few of our favorites from the archives below —

• Candy Cane Affagato
• Boozy Frozen Hot Chocolate 
• Chocolate Cupcakes with Hot Chocolate Frosting
• Hot Chocolate Bread

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