Description
This rich and creamy Slow Cooker Andes Mint Hot Chocolate is a decadent twist on traditional hot cocoa, made with melted Andes mints, chocolate chips, and sweetened condensed milk—perfect for holiday gatherings or cozy nights in.
Ingredients
- 1 (14 oz) can sweetened condensed milk
- 1 ½ cups heavy cream
- 6 cups milk
- 1 teaspoon vanilla extract
- 1 ½ cups milk chocolate chips
- 1 (4.67 oz) package Andes Mints, chopped
- Optional toppings: whipped cream, mini marshmallows, extra Andes Mints
Instructions
- In a slow cooker, add the sweetened condensed milk, heavy cream, milk, and vanilla extract. Stir to combine.
- Add the chocolate chips and chopped Andes Mints. Stir again to distribute evenly.
- Cover and cook on low for 2 hours, stirring occasionally, until the chocolate is fully melted and the mixture is hot and creamy.
- Once ready, ladle into mugs and top with whipped cream, marshmallows, or extra Andes Mints as desired.
- Serve warm and enjoy!
Notes
- You can keep the hot chocolate on the ‘warm’ setting during parties for easy serving.
- Stir occasionally while on ‘warm’ to keep the mixture smooth.
- Leftovers can be stored in the fridge and reheated on the stove or in the microwave.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Drinks
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 45g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg
