Peppermint Hot Chocolate

Cold days have a way of making you crave something warm, cozy, and a little indulgent—and that’s exactly what peppermint hot chocolate delivers. It’s like wrapping yourself in a blanket but for your taste buds, with a velvety chocolate base and that refreshing, minty kick that instantly perks you up. The contrast is what makes it so addictive: rich and creamy on one hand, cool and crisp on the other.

This drink isn’t just for the holidays, even though it’s often associated with snowy evenings and festive lights. Peppermint has a naturally uplifting flavor that works all winter long—or anytime you want to give your regular hot chocolate an upgrade. Plus, it’s incredibly easy to make at home with just a few pantry staples and a touch of creativity. You can even tweak the intensity of the peppermint to suit your mood—subtle for a gentle hint or bold for that candy-cane punch.

What makes peppermint hot chocolate even more special is its versatility. You can make it for a quiet night in, top it with whipped cream and crushed peppermint for a dessert-worthy presentation, or even turn it into a fun DIY drink bar for guests. It’s a recipe that feels decadent but doesn’t require hours in the kitchen, which is always a win. Once you’ve tried it, you might find yourself skipping the coffee shop version and making your own on repeat.

Why You’ll Love It

• Perfect balance of flavors – The richness of chocolate meets the refreshing coolness of peppermint for a drink that’s both indulgent and invigorating.
• Easy to customize – Whether you like it extra minty, extra chocolatey, dairy-free, or with a grown-up twist, you can make it exactly the way you love it.
• Cozy yet festive – Works as a comforting winter treat or a fun holiday party drink topped with whipped cream and crushed candy canes.
• Quick and simple – Ready in minutes with basic ingredients you probably already have at home.
• Crowd-pleaser – From kids to adults, everyone loves a good peppermint hot chocolate—it’s a guaranteed smile-maker.

Ingredient List

For the Hot Chocolate:

• 2 cups whole milk (or any milk of choice)
• 1 cup heavy cream
• 1/2 cup semi-sweet chocolate chips
• 2 tablespoons unsweetened cocoa powder
• 2–3 tablespoons sugar (adjust to taste)
• 1/4 teaspoon pure peppermint extract

For Topping (Optional but Highly Recommended):

• Whipped cream
• Crushed peppermint candies or candy canes
• Mini marshmallows
• Extra chocolate shavings

Ingredient Notes

• Use whole milk for the creamiest texture, but almond, oat, or soy milk also work well.
• Semi-sweet chocolate chips give a smooth, balanced sweetness—avoid milk chocolate if you want a richer flavor.
• Always choose pure peppermint extract, not imitation—it tastes cleaner and fresher.
• Unsweetened cocoa powder deepens the chocolate flavor without making the drink too sweet.
• Don’t skip the toppings—they add texture, extra flavor, and make it look irresistible.

Kitchen Equipment Needed

• Medium saucepan – For gently heating the milk, cream, and chocolate without scorching.
• Whisk – Helps blend cocoa powder and sugar smoothly into the liquid.
• Measuring cups and spoons – For accurate ingredient ratios.
• Heatproof spatula – Great for stirring and scraping down the sides of the pan.
• Ladle – Makes pouring into mugs neat and easy.
• Serving mugs – I love using thick, ceramic mugs—they hold the heat longer and feel extra cozy in your hands.

Instructions

Step 1 — Prep everything (this makes the rest effortless)

• Measure out the milk, cream, chocolate, cocoa, and sugar so they’re ready to go.
• If using a chocolate bar, finely chop it so it melts quickly and evenly.
• Crush a candy cane or two for topping and set aside.
• Warm your serving mugs with hot tap water and dry them—warm mugs keep the drink hotter longer.

Pro tip: finely chopping chocolate speeds melting and prevents grainy bits.

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Step 2 — Make a smooth cocoa paste

• Place the saucepan on the stove and add the unsweetened cocoa powder and sugar.
• Pour in 2–3 tablespoons of the milk (from the total) — just enough to make a thick paste.
• Whisk briskly until the cocoa and sugar are fully dissolved and there are no dry lumps.

Pro tip: whisk continuously here to prevent lumps; making a paste first gives you the creamiest base.

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Step 3 — Warm the milk and cream gently

• Add the remaining milk and the heavy cream to the saucepan with the cocoa paste.
• Set the heat to medium–low and stir occasionally. Watch for steam rising and tiny bubbles forming around the edge of the pan—this means it’s hot enough.
• Do not let it come to a rolling boil; boiling can scorch the milk and change the texture.

Pro tip: if you’re nervous about scorching, use a double boiler or keep the heat low and stir more frequently.

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Step 4 — Melt in the chocolate and combine

• Reduce the heat to low and add the semi-sweet chocolate chips (or chopped chocolate) to the hot milk mixture.
• Stir constantly with a heatproof spatula or whisk until the chocolate is completely melted and the mixture is glossy and even.
• If you spot tiny bits of unmelted chocolate, keep the pan on the lowest heat and stir—residual heat will finish the job.

Pro tip: remove the pan from direct heat just before the chocolate is fully melted; stirring off-heat will smooth it without overheating.

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Step 5 — Season, taste, and balance

• Add 1/4 teaspoon of pure peppermint extract, stir, and taste. Peppermint is potent, so go slowly.
• If it needs more mint, add in 1/8 teaspoon increments until it hits the flavor you want.
• Check sweetness and chocolate intensity — add a little more sugar or a splash of cream if you prefer it sweeter or richer.

Pro tip: always add peppermint a little at a time — you can’t take it out once it’s in.

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Step 6 — Froth (optional) and serve

• For a cafe-style finish, froth a small amount of milk with a handheld frother, whisk, or a French press. Gently fold the foam into the hot chocolate or spoon it on top.
• Ladle the peppermint hot chocolate into your warmed mugs.
• Top with whipped cream, crushed peppermint, marshmallows, and a few chocolate shavings for contrast.

Pro tip: warm mugs keep the drink hotter and make the experience feel cozier—wipe the outside before serving.

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Step 7 — Leftovers, storage, and reheating

• Cool any leftover hot chocolate to room temperature, then transfer to an airtight container and refrigerate for up to 3 days.
• To reheat, warm gently on the stove over low heat, stirring frequently until steaming—avoid boiling. Add a splash of milk if it seems too thick.
• If you made a large batch and want single-serve convenience later, freeze in ice cube trays and blend with hot milk to recreate the drink quickly.

Tips and Tricks for Success

• Chop chocolate finely so it melts quickly and blends smoothly.
• Control the heat—medium-low is your friend to avoid burnt milk or split chocolate.
• Taste before adding more peppermint—it’s easy to overdo the mint flavor.
• Use fresh toppings—stale marshmallows or old peppermint candies won’t give the same pop.
• Warm your mugs for a longer-lasting, hotter drink experience.
• Make a cocoa paste first—it prevents lumps and gives a velvety base.
• Whisk often—this keeps everything well combined and creamy.

Ingredient Substitutions and Variations

• Milk alternatives – Use almond, oat, coconut, or soy milk for a dairy-free version.
• Chocolate swaps – Dark chocolate for a more intense flavor, or milk chocolate for extra sweetness.
• Sweetener options – Replace sugar with honey, maple syrup, or coconut sugar.
• Peppermint twist – Swap extract for peppermint schnapps for an adult-friendly drink.
• Extra flavor boost – Add a pinch of cinnamon or nutmeg for warmth.
• Frothy finish – Blend the hot chocolate in a blender for a café-style foam.
• Holiday look – Drizzle chocolate syrup inside the mugs before pouring for a festive touch.

Serving Suggestions

• Classic and cozy – Top with whipped cream and crushed candy canes for that traditional holiday vibe.
• Double chocolate delight – Add chocolate shavings or a drizzle of chocolate syrup over the whipped cream for extra indulgence.
• Mint-choco dessert pairing – Serve alongside chocolate brownies or peppermint bark for a full-on chocolate lover’s treat.
• After-dinner drink – I love making a smaller, richer version and serving it in espresso cups with a biscotti on the side—it feels fancy but effortless.
• Fun for gatherings – Set up a hot chocolate bar with toppings like marshmallows, sprinkles, crushed cookies, and flavored syrups so everyone can customize their own.

Storage and Reheating Instructions

• Refrigeration – Store cooled hot chocolate in an airtight container in the fridge for up to 3 days.
• Reheating on the stove – Warm gently over low heat, stirring often to prevent scorching; add a splash of milk if too thick.
• Microwave option – Heat in short 30-second bursts, stirring in between until hot.
• Freezer tip – Freeze in ice cube trays for portioned servings; reheat cubes with hot milk and whisk until smooth.
• Avoid boiling – This keeps the milk creamy and prevents a grainy texture.

Frequently Asked Questions

Can I make peppermint hot chocolate without peppermint extract?

Yes! You can melt in a candy cane or peppermint candy instead—it adds sweetness and flavor naturally.

How can I make this drink dairy-free?

Simply swap the milk and cream for plant-based options like oat milk and coconut cream for a creamy texture without dairy.

Can I use white chocolate instead of semi-sweet?

Absolutely—white chocolate pairs beautifully with peppermint for a sweeter, more dessert-like drink.

How do I keep it from forming a skin on top?

Keep it warm and stir occasionally, or cover the surface with a piece of plastic wrap until you’re ready to serve.

Is it possible to make this in a slow cooker?

Yes! Combine all ingredients in the slow cooker on low for 2 hours, stirring occasionally—it’s perfect for serving at parties.

Can I make it ahead of time?

Definitely—just store it in the fridge and reheat gently when ready to serve, adding toppings fresh each time.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!