Creamy and chocolate-y, with a hint of mint, this Slow Cooker Mint Hot Chocolate is the perfect winter warm up! Stays warm all day so you can enjoy a hot mug of cocoa anytime!
Slow Cooker Andes Mint Hot Chocolate
What is the best way to warm up on a cold winter day??
Hot chocolate obviously!!
And what’s even better than a mug of steaming hot cocoa??
How about an entire crockpot full of it!!
Forget mixes and powders…they just don’t have that rich flavor of a real, homemade hot cocoa. Fortunately, homemade hot chocolate is easy…scratch that…FOOLPROOF to make in a slow cooker!
Ready in just an hour and a half (pretty quick when it comes to crockpot cook times!) this recipe makes plenty of hot chocolate for the whole family to enjoy!
The best part is that you’ll have delicious, creamy hot chocolate ready all day long because it stays warm in the slow cooker!
We took a classic hot chocolate recipe and made it even more festive with the addition of Andes creme de menthe pieces. The mint chocolate melts into the cocoa as it cooks — creating a decadent blend of wintery mint and rich milk chocolate.
It tastes just like Thin Mint cookies!! (Which are without question the best Girls Scout cookies of them all!) And melts in your mouth just like those delicious Andes mints!
It’s basically heaven in a cup!!
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What You Need to Make Crockpot Mint Hot Chocolate
- Milk
- Heavy whipping cream
- Sweetened condensed milk
- Andes thin mint pieces
- Milk chocolate chips
Optional Garnishes:
- Additional thin mint pieces
- Whipped cream
- Chocolate drizzle
- Mini marshmallows
Note: if you want to add marshmallows to the crockpot, do this just before serving.
Kitchen Tools Used
How to Make Hot Chocolate in a Slow Cooker
Pour the milk, heavy cream, and sweetened condensed milk in your crockpot. Whisk to combine.
Crush the Andes chocolate mint thins into small pieces and add to slow cooker. Add the chocolate chips.
Cover the crockpot and put on LOW cook setting. Cook for 1 1/2 hour, stirring every 30 minutes.
Whisk well before serving, and add marshmallows if desired. If you’re not ready to serve right away, hold off on adding the marshmallows, as they will dissolve eventually.
Pour cocoa into mugs and garnish with whipped cream, crushed Andes mints, and chocolate syrup.
Will the milk curdle in the slow cooker?
Nope! Since we’re cooking our hot cocoa on a low setting, the milk never boils or gets over-heated.
That’s one of the main reasons I love making hot chocolate in the crockpot! It’s almost impossible to mess up!
Can you keep hot chocolate warm in a slow cooker?
Absolutely! Another bonus to making crockpot hot cocoa is that once it’s done, you can keep it warm for hours!
The most important watch-out is that you make sure to switch it to the “keep warm” setting instead of “low.” This prevents the cocoa from overcooking.
Just imagine how heavenly it would smell to have warm cocoa in the kitchen all day! Mmmmm!
Can you refrigerate hot cocoa?
Yes, you can refrigerate any unused hot cocoa. Pour into a sealed storage container and keep in the fridge for up to 3-4 days.
To reheat, you can use a saucepan on the stove or the slow cooker again. I don’t recommend reheating more than once.
More of our favorite hot cocoa recipes:
Mint Slow Cooker Hot Chocolate Recipe (Printable copy)
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Slow Cooker Mint Hot Chocolate
Ingredients
- 4 cups milk
- 1 cup heavy whipping cream
- 1/2 cup sweetened condensed milk
- 1 cup Andes thin mint pieces
- 1 cup milk chocolate chips
Optional Garnishes:
- Andes mint pieces
- Whipped cream
- Chocolate drizzle
- Mini marshmallows
Instructions
- Add the milk, heavy cream, and sweetened condensed milk to your crockpot. Whisk to combine.
- Stir in the Andes and milk chocolate chips.
- Cover and set to LOW for 1.5 hours. Stir every 30 minutes.
- Whisk again before serving. Garnish with whipped cream, marshmallows, chocolate drizzle, and additional thin mint pieces.
Video
Notes
Nutrition
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