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This Slow Cooker Peppermint Mocha Hot Cocoa features ultra rick hot chocolate spiked with peppermint extract and espresso! 

Get the Recipe: Slow Cooker Peppermint Mocha Hot Cocoa

Prep: 5 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 35 minutes
Yield: 8
Author: Annie Holmes
This Slow Cooker Peppermint Mocha Hot Cocoa features ultra rick hot chocolate spiked with peppermint extract and espresso! 
5 from 1 rating
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Ingredients
 

  • 1/4 cup unsweetened cocoa powder
  • 1 cup chocolate chips or Lily's Sugar Free if low carb
  • 1/2 cup granular sugar or monkfruit if low carb
  • 2 ounces unsweetened Bakers chocolate, finely chopped
  • 1 tablespoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup heavy cream
  • 6 cups milk or almond milk if low carb
  • 4 shots espresso or 1/2 cup strongly brewed coffee

Equipment

Instructions
 

  • Combine all of the ingredients in the slow cooker, set the temperature to low and cover.
  • Allow the mixture to warm for about 1 hour, wisking every 20 minutes.
  • Serve when the mixture is warmed through.
  • Garnish with your favorite toppings.

Notes

For plain hot cocoa simply leave out the peppermint extract and the espresso.
Net carbs are 7.3 g per serving using the low carb ingredients. 
Serving: 8 ounces (calculated with low carb ingredients), Calories: 202kcal, Carbohydrates: 16.9g, Protein: 4.2g, Fat: 17.5g, Cholesterol: 17.1mg, Sodium: 100mg, Fiber: 9.6g
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