This Peppermint Hot Chocolate is a rich, creamy, and festive drink that combines the deep flavor of real chocolate with the refreshing coolness of peppermint. It’s the perfect warm-up treat for winter evenings, holiday gatherings, or whenever I want to indulge in a cozy, chocolatey delight.
Why I Love This Recipe
I love how this recipe transforms a simple cup of hot chocolate into a decadent, peppermint-infused experience. The mix of dark chocolate and cocoa powder creates a layered chocolate flavor, and the peppermint gives it that classic holiday twist. It’s comforting, customizable, and comes together quickly — perfect when I want something sweet and soothing without much fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups whole milk (or any milk of choice)
½ cup heavy cream
½ cup semisweet or dark chocolate chips (or chopped chocolate)
2 tbsp unsweetened cocoa powder
2 tbsp sugar (adjust to taste)
½ tsp vanilla extract
¼ tsp peppermint extract (optional — adjust for stronger mint flavor)
Whipped cream (for topping)
Mini marshmallows
Chocolate syrup (optional, for drizzling)
Crushed peppermint candy or crushed candy canes (for rimming)
2 whole candy canes (for garnish)
Directions
Prepare the mugs I start by lightly coating the rim of each mug with chocolate syrup or honey, then dipping them into crushed peppermint candy for a festive look. Once the mugs are prepped, I set them aside.
Make the hot chocolate In a saucepan, I combine the milk and heavy cream and heat them over medium until steaming—careful not to let it boil. Then I whisk in the cocoa powder, sugar, and chocolate chips, stirring until everything is smooth and fully melted. I finish by adding the vanilla and peppermint extract, tasting to adjust sweetness and mint strength.
Assemble I pour the hot chocolate into the prepared mugs, then top them generously with whipped cream and mini marshmallows. A drizzle of chocolate syrup on top and a candy cane for stirring make it extra special.
Tip: When I want an even creamier drink, I froth some warm milk and pour it on top before adding whipped cream.
Servings and timing
This recipe makes 2 servings and takes about 10 to 15 minutes from start to finish — quick enough for a last-minute treat, but luxurious enough to feel special.
Variations
Dairy-free version: I use almond milk, oat milk, or coconut milk and skip the heavy cream.
Extra rich: I add a few squares of high-quality dark chocolate along with the chips.
White peppermint chocolate: I swap out the dark chocolate for white chocolate and skip the cocoa powder.
Spiked version: I stir in a splash of peppermint schnapps or Irish cream for an adult twist.
Mocha style: I add a shot of espresso or a bit of instant coffee to turn it into a peppermint mocha.
Storage/Reheating
If I have leftovers (which is rare), I store them in an airtight container in the fridge for up to 2 days. To reheat, I simply pour it back into a saucepan and warm it gently over medium-low heat, stirring occasionally. I avoid microwaving with toppings on—those are better added fresh after reheating.
FAQs
How can I make this recipe vegan?
I replace the milk with a plant-based option like oat or almond milk, skip the whipped cream or use a dairy-free version, and check that the chocolate chips are vegan-friendly.
Can I use peppermint oil instead of extract?
Yes, but I use it very sparingly—peppermint oil is much stronger than extract. A drop or two is plenty.
What type of chocolate works best?
I prefer semisweet or dark chocolate chips for a rich flavor, but milk chocolate also works if I want something sweeter and creamier.
Can I make this in advance for a party?
Absolutely. I prepare the hot chocolate in a larger batch and keep it warm in a slow cooker on low heat. I set up a toppings bar so everyone can customize their mugs.
How do I froth milk without a frother?
I pour warm milk into a jar, seal it tightly, and shake vigorously until it gets foamy. It’s a simple trick that adds a café-style touch.
Conclusion
This Peppermint Hot Chocolate is more than just a drink—it’s an indulgent, festive treat that brings comfort and joy in every sip. I love how easy it is to make, how rich and velvety it tastes, and how it never fails to put me in a cozy, holiday mood. Whether I’m curled up by the fire or hosting friends, this recipe is always a hit.
Rich, creamy Peppermint Hot Chocolate made with real chocolate, cocoa powder, and a hint of peppermint. A cozy and festive drink perfect for winter nights or holiday celebrations.
Total Time:15 minutes
Yield:2 servings
Ingredients
2 cups whole milk (or any milk of choice)
½ cup heavy cream
½ cup semisweet or dark chocolate chips (or chopped chocolate)
2 tbsp unsweetened cocoa powder
2 tbsp sugar (adjust to taste)
½ tsp vanilla extract
¼ tsp peppermint extract (optional)
Whipped cream (for topping)
Mini marshmallows
Chocolate syrup (optional, for drizzling)
Crushed peppermint candy or crushed candy canes (for rimming)
2 whole candy canes (for garnish)
Instructions
Coat the rims of two mugs with chocolate syrup or honey and dip them in crushed peppermint candy. Set aside.
In a saucepan over medium heat, combine milk and heavy cream until steaming (do not boil).
Whisk in cocoa powder, sugar, and chocolate chips. Stir until fully melted and smooth.
Add vanilla and peppermint extract, and adjust sweetness and mint level to taste.
Pour hot chocolate into prepared mugs.
Top with whipped cream, mini marshmallows, a drizzle of chocolate syrup, and a candy cane for garnish.
Optional: Froth some warm milk and pour on top for extra creaminess before adding whipped cream.
Notes
Use plant-based milk and vegan chocolate for a dairy-free version.
Add dark chocolate squares for a richer taste.
Make a white chocolate version by using white chocolate and omitting cocoa powder.
For adults, add peppermint schnapps or Irish cream.
Turn it into a mocha by adding espresso or instant coffee.
