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Creamy Crockpot White Hot Chocolate with Peppermint

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This cozy crockpot white hot chocolate with peppermint is rich without being heavy, sweet without being cloying, and that peppermint hits just right—like a candy cane dissolved into a warm hug. It’s comfort in a mug—simple, soul-soothing, and absolutely unforgettable.

Ingredients

Scale
  • 12 ounces white chocolate chips (high-quality like Ghirardelli or Guittard)
  • 4 cups whole milk
  • 2 cups half-and-half
  • 2 teaspoons vanilla extract (pure)
  • 1 teaspoon peppermint extract (adjust to taste)
  • ¼ cup crushed peppermint candies (plus more for garnish)
  • ½ cup sweetened condensed milk
  • Pinch of salt
  • Whipped cream (for serving, optional)
  • Candy canes or peppermint sticks (for garnish, optional)

Instructions

  1. Lightly spray the inside of your crockpot with nonstick cooking spray or rub it with a bit of butter to prevent sticking.
  2. Pour the whole milk and half-and-half into the crockpot. Turn it to low heat and let it warm up for about 10 minutes until warm but not boiling (around 160°F).
  3. Sprinkle the white chocolate chips evenly over the warm milk. Let them sit for about 2 minutes to start softening without stirring.
  4. Add the sweetened condensed milk and whisk everything together gently until the chocolate is fully melted and the mixture is smooth (about 3-4 minutes).
  5. Stir in the vanilla extract, peppermint extract, and a pinch of salt. Taste and add more peppermint extract if desired (up to ¼ teaspoon more).
  6. Add the ¼ cup of crushed peppermint candies and stir well.
  7. Cover the crockpot and let the mixture cook on low for 1 to 1½ hours, stirring occasionally every 20 minutes to prevent a skin from forming.
  8. If the hot chocolate seems too thick, whisk in a splash of extra milk. If too thin, let it cook uncovered for another 15-20 minutes to reduce slightly.
  9. Ladle the hot chocolate into mugs, top with whipped cream, sprinkle with additional crushed peppermint, and add a candy cane for stirring if desired.

Notes

Don’t rush the melt—white chocolate can seize if milk is too hot. Keep heat on low. If the mixture starts bubbling around the edges, switch to warm setting. This recipe doubles well for larger gatherings. For dairy-free, use full-fat oat milk, coconut cream, and dairy-free white chocolate chips. Leftovers keep in the refrigerator for up to 3 days and freeze well for up to 2 months.

Nutrition

Keywords: white hot chocolate, crockpot, slow cooker, peppermint, hot chocolate, creamy, holiday, winter, cozy

Find it online: https://goldensimmer.com/creamy-crockpot-white-hot-chocolate-with-peppermint/