Slow-Cooker Peppermint Hot Chocolate

Made and served in the same pot, our slow-cooker cocoa is thickened and enriched with dark chocolate. Set up an add-ons bar beside the cooker[ (mini marshmallows, crushed candies and peppermint schnapps take cocoa to a whole new holiday level), then stick a ladle in the pot and let guests help themselves.]

Total Time:
2 hr 5 min
5 min
2 hr

14 cups

  • 3 cups confectioners' sugar, sifted
  • 2 cups unsweetened cocoa powder
  • 12 cups whole milk
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon kosher salt
  • 8 ounces dark chocolate, finely chopped
  • 24 peppermint candies, crushed (about 1 cup), for serving
  • 3 cups mini marshmallows, for serving
  • 2 cups peppermint schnapps, optional, for serving
  • Whisk together the sugar and cocoa powder in a 6-quart slow cooker. Turn the cooker to high, and slowly whisk in the milk to prevent lumps from forming. Add the vanilla and salt, cover and cook for 1 1/2 hours. The sugar and cocoa powder should be completely dissolved.

  • Whisk in the chopped chocolate a little at a time until it is all incorporated. Replace the lid, and cook until thickened, 30 minutes more.

  • Turn the cooker to warm, and serve with small bowls of the peppermint candies and mini marshmallows and a small pitcher of schnapps, if using. For minty cocoa, let a few teaspoons of the peppermints melt in an 8-ounce cup or add 2 tablespoons of schnapps.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

To spike the whole batch, whisk 2 cups peppermint schnapps into the cocoa just before serving.

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