Peppermint Hot Chocolate Recipe

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Cozy Peppermint Hot Chocolate Recipe, Made Simple

There’s a comforting magic in a cup of warm peppermint hot chocolate on a chilly day. I love how the crisp peppermint dances with the rich, toasty chocolate, creating a little moment of joy you can savor sip by sip. This Peppermint Hot Chocolate Recipe is all about that cozy feeling—simple, creamy, and just sweet enough.

Whether you’re winding down after a busy day or sharing a quiet morning with loved ones, this drink invites you to slow down and enjoy something indulgently soothing. I find it’s the perfect recipe to pull out during the holidays or whenever you want an easy treat with a festive flair.

The best part? It’s so straightforward to make, but the flavors are anything but ordinary. You’ll want to keep this one handy all winter long.

Ingredient Lowdown

• 2 cups milk: I recommend whole milk for that silky, creamy finish, but any milk you prefer—dairy or plant-based—works just fine.
• 1/2 cup dark chocolate chips: The star of the show. They melt beautifully and give a deep, buttery chocolate flavor. You can use semi-sweet if you like it sweeter.
• 1/2 teaspoon peppermint extract: Just enough to brighten the chocolate without overpowering. Use pure peppermint extract for the best aroma and flavor.
• Crushed candy canes and whipped cream for garnish: Optional, but I love the crunch and festive look candy canes add, plus the rich fluff of whipped cream.

Set Up for Success

Before you start, gather your ingredients and measure them out. Have a sturdy saucepan ready since you’ll be heating the milk gently. No need for high heat here—we want to warm, not scald. Also, prepare your serving mugs and garnishes so everything feels seamless once the hot chocolate is ready.

Step-by-Step: Peppermint Hot Chocolate Recipe

1. Warm the milk gently: Pour your milk into a saucepan and heat over medium-low heat. You want it warm enough that steam starts rising and tiny bubbles form at the edges, but it shouldn’t boil. This gentle warming ensures creamy texture without scorching.
2. Add the chocolate chips: Sprinkle in the dark chocolate chips and whisk vigorously. You’ll notice the chocolate melting into glossy, silky ribbons blending with the milk. Keep stirring until everything is smooth and thickened slightly.
3. Stir in the peppermint extract: Remove from heat and quickly mix in the peppermint extract. The fragrance will brighten instantly—a fresh, crisp note that lifts the deep chocolate beautifully.
4. Pour and garnish: Serve immediately in your favorite mugs. Top with a generous swirl of whipped cream and sprinkle crushed candy canes on top for that classic holiday crunch and color.

Flavor Twists for Peppermint Hot Chocolate Recipe

• Spiced Peppermint: Add a pinch of cinnamon or nutmeg for warmth alongside the mint.
• Mocha Mint: Stir in a shot of espresso or some instant coffee granules for a café-style boost.
• White Chocolate Peppermint: Swap dark chocolate chips for white chocolate for a creamier, sweeter base.
• Vegan version: Use a plant-based milk like oat or almond and dairy-free dark chocolate chips.
• Minty marshmallow: Top with peppermint marshmallows or a peppermint-flavored whipped cream for extra whimsy.

Storage & Make-Ahead Tips

• Prepare your hot chocolate base (milk + melted chocolate) ahead and keep it in the fridge for up to 2 days. Reheat gently on the stove, stirring to reincorporate before adding peppermint extract and garnishes.
• Do not add peppermint extract until serving time to preserve its fresh flavor.
• For longer storage, freeze the chocolate-milk base in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating.
• Keep candy canes and whipped cream separate until ready to serve to maintain their texture and appearance.

Peppermint Hot Chocolate Recipe FAQs

• Can I use milk alternatives? Absolutely. Almond, oat, or coconut milk work well. You might notice slight flavor differences but the recipe adapts beautifully.
• What’s the best chocolate to use? Dark chocolate chips around 60-70% cocoa give rich depth without excessive bitterness. Semi-sweet is sweeter, white chocolate changes the flavor profile completely.
• How strong is the peppermint flavor? Balanced—you get a refreshing coolness that lifts the chocolate but doesn’t overpower. Adjust the extract gently if you want more or less.
• Can I make this in large batches? Yes, just multiply the ingredients and melt the chocolate into warmed milk in a larger pot. Keep warm on low before serving.
• How do I get the candy cane garnish to stay crunchy? Crush candy canes finely and sprinkle atop just before serving to avoid moisture softening them.

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