In a medium saucepan, combine all your ingredients: cocoa powder, sugar, milk, creamer, vanilla extract, peppermint extract, chocolate chips, and a pinch of salt.

Whisk the mixture thoroughly until the cocoa powder is fully dissolved, ensuring it doesn’t remain floating on top.

Set the saucepan over medium heat and stir frequently to prevent the milk from scorching or the chocolate from sticking to the bottom.

Continue to heat, stirring occasionally, until the chocolate chips are completely melted, and the milk starts to gently simmer or bubble slightly around the edges (avoid a rolling boil).

Once the hot chocolate is smooth and heated through, remove the saucepan from the heat.

Carefully pour the hot chocolate into individual mugs using a ladle.

Top with your preferred garnishes, such as whipped cream, marshmallows, chocolate shavings, or a dash of cinnamon.

Serve immediately and enjoy!

Add all your hot chocolate ingredients—cocoa powder, sugar, milk, creamer, vanilla extract, peppermint extract, chocolate chips, and salt—into the slow cooker.

Whisk everything together until the cocoa powder is fully dissolved and evenly distributed.

Cover the crockpot and set it to low heat for 2-3 hours or high heat for about 1 hour. Stir occasionally, especially as it starts to heat up, to prevent the chocolate from sticking to the bottom.

Once the chocolate is fully melted and the milk is hot, give it one last stir to make sure it's smooth and well-mixed.

Ladle the hot cocoa into mugs or cups.

Add your favorite toppings and serve warm.