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Easy Lightened-Up Crockpot Peppermint Hot Chocolate

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A rich, creamy, and perfectly pepperminty hot chocolate made in the crockpot with simple, wholesome ingredients. This lightened-up version uses almond milk and a secret cornstarch trick to achieve a velvety texture without heavy cream.

Ingredients

Scale
  • 6 cups unsweetened almond milk (or oat milk or low-fat dairy milk)
  • 1 cup semi-sweet chocolate chips (recommend Ghirardelli or Guittard)
  • 1/4 cup unsweetened cocoa powder (Dutch-processed preferred)
  • 1/4 cup granulated sugar (adjust to taste)
  • 1 teaspoon peppermint extract (pure, not mint blend)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract (pure)
  • Pinch of salt
  • Optional toppings: light whipped cream, crushed candy canes, cocoa powder

Instructions

  1. Prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch and about 1/4 cup of the almond milk until smooth. Set aside.
  2. Combine the base ingredients: Add the remaining almond milk, semi-sweet chocolate chips, cocoa powder, sugar, and salt to your crockpot. Whisk until the cocoa powder is mostly incorporated.
  3. Cook on low: Cover the crockpot and cook on low for 1.5 to 2 hours, stirring occasionally (every 30 minutes) to help the chocolate chips melt evenly. The mixture should be steaming hot and the chocolate chips completely melted.
  4. Add the slurry and extracts: Slowly pour in the cornstarch slurry while whisking constantly. Then add the peppermint extract and vanilla extract. Whisk until well combined and the mixture starts to thicken slightly (about 2-3 minutes).
  5. Let it simmer: Cook for another 15-20 minutes on low, stirring occasionally, until the hot chocolate thickens further.
  6. Taste and adjust: Taste and adjust sweetness or peppermint intensity to your liking. Add more peppermint extract in 1/4 teaspoon increments if desired.
  7. Serve immediately: Ladle into mugs and top with optional garnishes. Keep the crockpot on ‘warm’ setting for serving a crowd.

Notes

Don’t rush the melting process; low and slow prevents scorching. Whisk every 20-30 minutes to prevent chocolate from settling. Always make a cornstarch slurry to avoid lumps. Start with 1 teaspoon of peppermint extract and adjust to taste. Use good-quality chocolate chips for best results. The hot chocolate tastes even better the next day as flavors meld.

Nutrition

Keywords: crockpot hot chocolate, peppermint hot chocolate, lightened-up hot chocolate, slow cooker hot chocolate, winter drink, holiday drink, dairy-free hot chocolate, vegan hot chocolate

Find it online: https://morselora.com/easy-lightened-up-crockpot-peppermint-hot-chocolate/