Peppermint Hot Chocolate
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.
Equipment
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Heatproof spatula
- Ladle
- Serving mugs
Ingredients
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
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.
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.
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.
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.
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.
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.
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.
Notes
Nutritional Value (per serving, approximate):
- Calories: 280–350 kcal
- Fat: 18–22 g
- Saturated Fat: 11–14 g
- Carbohydrates: 28–32 g
- Sugar: 24–28 g
- Protein: 5–6 g
- Fiber: 2 g