This peppermint hot chocolate recipe is rich homemade hot cocoa with a hint of mint flavor. Add some whipped cream, crushed candy canes and marshmallows for the ultimate holiday drink !
You can never have too many hot drink recipes for the winter season. Some of my favorites include Christmas hot chocolate , Kinderpunsch , slow cooker apple cider and this decadent peppermint hot chocolate.
Homemade hot chocolate tastes so much better than the little packets you buy at the store, especially when you add peppermint flavor! This peppermint hot chocolate is perfect for holiday parties, and I serve it every year on Christmas morning as a special treat.
- Peppermint Hot Chocolate Ingredients
- How Do You Make Peppermint Hot Chocolate?
- Tips For The Perfect Drink
- Quick Tip
- Recipe FAQs
- Flavor Variations
- More Holiday Drink Recipes
- Love This Recipe?
- Peppermint Hot Chocolate Recipe
Peppermint Hot Chocolate Ingredients
- Milk: I prefer to use whole milk in my hot chocolate because it gives it a creamier texture. You can use other types of milk, but the consistency will be thinner and less creamy.
- Cocoa Powder: Be sure to use unsweetened cocoa powder. I like to sift my cocoa powder before I stir it into the milk so that it doesn’t get clumpy.
- Sugar: You will need granulated sugar to sweeten the drink.
- Chocolate: This recipe calls for semisweet chocolate. I typically use semisweet chocolate chips, but a baking bar of chocolate would also work. Choose a high quality brand of chocolate such as Guittard or Ghirardelli.
- Extracts: Peppermint extract and vanilla extract add flavor to the hot cocoa. Be sure to use peppermint extract, as regular mint extract has more of a spearmint flavor.
- Toppings: Finish your hot chocolate with garnishes such as whipped cream, crushed candy canes or peppermint candies and marshmallows.
How Do You Make Peppermint Hot Chocolate?
Pour the milk, cocoa powder and sugar into a pot or saucepan. Cook for a few minutes until everything is combined and the milk is warm. Do not let the mixture come to a boil, you just want to see some bubbles around the edge of the pot. Add the chocolate, and cook the drink for a few more minutes. Be sure to whisk well so that the chocolate fully combines with the milk. Finally, add the extracts. Pour your drink into mugs, add toppings of your choice, and serve immediately.
Tips For The Perfect Drink
- Peppermint extract is very strong, and a little goes a long way. I find that 1/4 teaspoon adds plenty of mint flavor without being overpowering, but if you’re a huge mint fan, you can add another drop or two.
- It’s very important to make sure the mixture does not boil , as this could cause curdling or separation.
- Hot chocolate is best when served immediately . Leftovers will stay fresh in the refrigerator in an airtight container for 3 days. You can reheat leftovers on the stove or in the microwave.
- This recipe can easily be doubled or tripled for a crowd.
Quick Tip
If you need to keep your hot chocolate warm for a party , you can keep it on the stove on the lowest heat setting, or transfer it to a crock pot and turn on the keep warm function.
There are two types of mint that typically flavor chocolate items, peppermint and spearmint. Peppermint is a stronger flavor that is especially good with dark chocolate. For holiday recipes, peppermint is preferable for that classic candy cane flavor. Spearmint is a milder, sweeter mint flavor, and is not often in holiday treats.
Hot chocolate contains melted chocolate, whereas hot cocoa does not contain melted chocolate. Hot cocoa relies on cocoa powder for all the chocolate flavor.
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Flavor Variations
This peppermint hot chocolate recipe is delicious as-is, but you can customize some of the ingredients to suit your tastes.
- Milk: Use half and half or add a splash of heavy cream for an extra rich drink.
- Chocolate: You can substitute milk chocolate chips for the semisweet chocolate. Another option is to use white chocolate chips.
- Toppings: Great creative with your toppings! Instead of classic marshmallows or whipped cream, a drizzle of flavored syrups such as vanilla or mint, add some mini meringues, a sprinkling of chocolate shavings, or even a scoop of vanilla ice cream.
- Alcohol: Make a grown up version by adding a little peppermint schnapps.
You simply can’t go wrong with hot chocolate. When you add some peppermint to the mix, you end up with a holiday drink that can be enjoyed by all!
More Holiday Drink Recipes
Christmas Margarita
10 mins
Slow Cooker Hot Chocolate
2 hrs 5 mins
Christmas Sangria
2 hrs 15 mins
Pomegranate Margarita
10 mins
Poinsettia Cocktail
5 mins
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Ingredients1x2x3x
- ▢ 4 cups whole milk
- ▢ 3 tablespoons unsweetened cocoa powder sifted
- ▢ ¼ cup granulated sugar
- ▢ ¾ cup semisweet chocolate chips
- ▢ ¼ teaspoon vanilla extract
- ▢ ¼ teaspoon peppermint extract
- ▢ garnishes such as marshmallows, whipped cream and crushed candy canes
Instructions
- Place the milk, cocoa powder and granulated sugar in a pot.
- Cook over medium low heat for about 4-5 minutes, whisking occasionally, until the mixture is warm and the cocoa and sugar are thoroughly incorporated. You want the milk to be at a light simmer, but do not bring it to a boil.
- Add the chocolate and cook for another 3-4 minutes, whisking continuously.
- After the chocolate has fully melted into the milk, add the vanilla extract and peppermint extract. Cook for 1 minute.
- Serve the hot chocolate in mugs topped with garnishes as desired.
Notes
- Peppermint extract is very strong, and a little goes a long way. I find that 1/4 teaspoon adds plenty of mint flavor without being overpowering, but if you’re a huge mint fan, you can add another drop or two.
- It’s very important to make sure the mixture does not boil, as this could cause curdling or separation.
Nutrition
Peppermint Hot Chocolate
Ingredients
- 4 cups whole milk
- 3 tablespoons unsweetened cocoa powder sifted
- ¼ cup granulated sugar
- ¾ cup semisweet chocolate chips
- ¼ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- garnishes such as marshmallows, whipped cream and crushed candy canes
Instructions
- Place the milk, cocoa powder and granulated sugar in a pot.
- Cook over medium low heat for about 4-5 minutes, whisking occasionally, until the mixture is warm and the cocoa and sugar are thoroughly incorporated. You want the milk to be at a light simmer, but do not bring it to a boil.
- Add the chocolate and cook for another 3-4 minutes, whisking continuously.
- After the chocolate has fully melted into the milk, add the vanilla extract and peppermint extract. Cook for 1 minute.
- Serve the hot chocolate in mugs topped with garnishes as desired.
Notes
- Peppermint extract is very strong, and a little goes a long way. I find that 1/4 teaspoon adds plenty of mint flavor without being overpowering, but if you’re a huge mint fan, you can add another drop or two.
- It’s very important to make sure the mixture does not boil, as this could cause curdling or separation.
