Peppermint Hot Chocolate
There’s something undeniably magical about a cup of Peppermint Hot Chocolate, especially when the chill of winter is at its peak or when you simply crave a cozy treat that warms you from the inside out. This recipe combines rich cocoa with a refreshing peppermint twist, creating a drink that’s both indulgent and delightfully festive. Using simple ingredients like milk, heavy cream, and a touch of peppermint extract, this Peppermint Hot Chocolate is creamy, luscious, and perfectly balanced between sweet and minty. Whether you’re sipping it by the fireplace or serving it at a holiday gathering, this recipe is sure to become your new favorite way to enjoy a classic hot chocolate.
Why It’s My Go-To
Peppermint Hot Chocolate has earned its spot as my go-to cozy drink for several reasons. First, it’s incredibly simple to whip up with pantry staples, yet it feels special enough for celebrations. The combination of cocoa and peppermint is a classic that never gets old — peppermint adds a refreshing brightness that cuts through the richness without overpowering it. Plus, the addition of heavy cream makes the texture luxuriously smooth, turning an ordinary cup of hot cocoa into a little moment of bliss.
Another reason I love this recipe is its versatility. You can easily customize the sweetness or the intensity of the peppermint to suit your taste. It’s also a fantastic base for fun toppings like whipped cream and crushed peppermint candies, adding both texture and an extra pop of festive flavor. If you’re a fan of Brown Butter Chocolate Chunk Cookies or Chocolate Almond Toffee Bark, pairing this hot chocolate with those treats makes for an unbeatable cozy combo.
Ingredient Breakdown
- 2 cups milk – The foundation of this drink, milk provides creaminess and balances the cocoa and peppermint flavors.
- 1/2 cup heavy cream – Adds a silky texture and rich mouthfeel that elevates the hot chocolate beyond the ordinary.
- 1/4 cup cocoa powder – Unsweetened cocoa powder delivers deep chocolate flavor without extra sugar.
- 1/4 cup granulated sugar – Sweetens the drink just enough to complement the bitterness of the cocoa and the freshness of the peppermint.
- 1/4 teaspoon peppermint extract – The star of the show, this extract infuses that unmistakable cool, minty flavor.
- 1/2 teaspoon vanilla extract – Enhances the chocolate notes and adds warmth and depth.
- Whipped cream for topping – A fluffy, creamy garnish that makes each sip feel extra luxurious.
- Crushed peppermint candies for garnish – Adds a festive crunch and boosts the peppermint flavor visually and taste-wise.
Essential Tools for Success
- Medium saucepan – For heating and combining the milk, cream, and cocoa powder evenly.
- Whisk – Crucial for blending the cocoa and sugar smoothly into the milk without lumps.
- Measuring cups and spoons – Accuracy matters when balancing flavors, especially with peppermint extract.
- Mug or heatproof cup – To serve your hot chocolate in style.
- Small bowl or mortar and pestle – For crushing peppermint candies to sprinkle on top.
Peppermint Hot Chocolate: From Prep to Plate
Step 1: Combine Cocoa and Sugar
In your medium saucepan, whisk together the cocoa powder and granulated sugar. This dry mixture ensures the cocoa disperses evenly once the liquids are added, preventing clumps.
Step 2: Add Milk and Cream
Slowly pour in the 2 cups of milk and 1/2 cup of heavy cream while whisking continuously. This helps create a smooth base and starts to warm the mixture gently over medium-low heat.
Step 3: Heat and Whisk
Continue whisking frequently as the mixture heats. Avoid bringing it to a boil; you want it hot enough to dissolve the cocoa and sugar fully, about 3-5 minutes. The whisking is key to keeping the texture silky.
Step 4: Add Extracts
Once the hot chocolate is steaming and smooth, remove it from the heat and stir in the peppermint extract and vanilla extract. These extracts add that signature flavor and aroma that make this drink stand out.
Step 5: Serve and Garnish
Pour the hot chocolate into your favorite mug. Top generously with whipped cream, then sprinkle crushed peppermint candies over the top for a festive finish. The crunch and extra peppermint flavor are the perfect way to finish this cozy drink.
Nutrition-Minded Tweaks
- Substitute almond milk or oat milk for a dairy-free version while maintaining creaminess.
- Use a natural sweetener like honey or maple syrup in place of granulated sugar for a more wholesome sweetness.
- Reduce the sugar slightly if you prefer a less sweet drink; the cocoa’s natural bitterness balances well with less sugar.
- Skip the heavy cream and add a dollop of coconut cream for a dairy-free but rich topping alternative.
What I Learned Testing
During recipe testing, I found that the timing of adding peppermint extract is crucial. Adding it while the mixture is too hot can sometimes cause the flavor to dissipate quickly. Stirring it in after removing the pan from heat preserves that fresh peppermint punch.
The quality of cocoa powder also dramatically affects the final taste. Using a rich, unsweetened cocoa powder results in a deeper chocolate flavor that complements the peppermint beautifully.
Lastly, the whipped cream and crushed peppermint candies aren’t just decorative; they add essential texture and extra layers of flavor that make this drink feel like a treat worth savoring.
Shelf Life & Storage
If you have leftovers, you can store the Peppermint Hot Chocolate in an airtight container in the refrigerator for up to 2 days. When ready to enjoy again, gently reheat on the stove over low heat, whisking frequently to maintain the smooth texture. Avoid microwaving to prevent scorching. It’s best served freshly made for the fullest flavor and creaminess, especially with the whipped cream and crushed peppermint toppings.
Quick Q&A
Can I use peppermint oil instead of peppermint extract?
Peppermint oil is much more concentrated than extract, so it’s best to use a tiny amount if substituting—start with a drop and adjust carefully to avoid overpowering the drink.
What’s the best way to crush peppermint candies?
Place the candies in a small plastic bag and gently crush them with the back of a spoon or a rolling pin. This method keeps the pieces small and manageable for sprinkling.
Can I make this recipe vegan?
Absolutely! Swap the milk and heavy cream for your favorite plant-based alternatives like almond or oat milk and coconut cream. Adjust sweetness as needed since some plant milks are naturally sweeter.
Is it possible to prepare this in advance for a party?
You can make the hot chocolate base ahead and keep it chilled. Warm it gently before serving and add the whipped cream and crushed peppermint candies right before guests arrive to keep everything fresh and delicious.
Because You Liked This
- Brown Butter Chocolate Chunk Cookies – Perfect for dunking in your Peppermint Hot Chocolate.
- Chocolate Covered Cranberry Oat Bars – A chewy, fruity treat that pairs wonderfully with a warm cup.
- Chocolate Almond Toffee Bark – Adds a satisfying crunch that complements the creamy drink beautifully.
Time to Try It
There’s no better moment than now to indulge in a cup of this Peppermint Hot Chocolate. Gather your ingredients, warm up your kitchen, and treat yourself to a creamy, minty delight that’s easy to make and impossible to resist. Whether you’re unwinding after a long day or hosting friends and family, this recipe promises to bring joy and warmth in every sip. Don’t forget the whipped cream and crushed peppermint candies—they turn a simple drink into a festive experience. Cheers to cozy moments and delicious memories!
This Peppermint Hot Chocolate recipe is a testament to how a few simple ingredients can come together to create something truly special. So cozy up, sip slowly, and savor the perfect balance of chocolate and peppermint in every delicious cup.
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Peppermint Hot Chocolate
Ingredients
Equipment
Method
- In your medium saucepan, whisk together the cocoa powder and granulated sugar to prevent clumps.
- Slowly pour in the 2 cups of milk and 1/2 cup of heavy cream while whisking continuously to create a smooth base over medium-low heat.
- Continue whisking frequently as the mixture heats, keeping it hot but not boiling, for about 3-5 minutes until cocoa and sugar dissolve fully.
- Remove from heat and stir in the peppermint extract and vanilla extract for signature flavor and aroma.
- Pour the hot chocolate into a mug, top generously with whipped cream, then sprinkle crushed peppermint candies on top for a festive finish.
Notes
- Use almond or oat milk and coconut cream for a dairy-free version.
- Adjust peppermint extract amount to taste; adding after heat preserves flavor best.
- Store leftovers in the fridge up to 2 days and reheat gently on the stove, whisking frequently.
