This creamy peppermint hot chocolate has become a winter staple in my kitchen. I love how the cool minty aroma fills the air as the chocolate melts into the milk, making the whole house feel cozy. It’s the drink I reach for when I want something comforting after a chilly walk or to share with friends on a quiet evening.

What makes this recipe special is the balance of rich cocoa and just the right amount of peppermint. The texture is smooth and velvety, with a gentle sweetness that doesn’t overpower. I usually serve it in big mugs, topped with whipped cream and a sprinkle of crushed candy canes for a festive touch.

It’s easy enough for a weeknight treat, but feels special enough for holiday gatherings. The leftovers reheat beautifully, so I often make a double batch to have on hand. There’s something about the combination of chocolate and mint that never fails to lift spirits in my home.

Quick Facts

Why You’ll Love It

If you’re looking for a hot chocolate that’s both indulgent and refreshing, this recipe delivers. The creamy texture and balanced peppermint flavor make it a crowd-pleaser for all ages. It’s quick to make, uses basic pantry ingredients, and feels like a treat every time.

• Rich, creamy texture without being heavy
• Perfect balance of chocolate and mint
• Ready in under 15 minutes
• Easy to scale for a crowd
• Festive but simple ingredients
• Great for cozy nights or holiday gatherings

Ingredients

You’ll need a handful of pantry basics for this hot chocolate, plus a few extras for that peppermint twist. I prefer whole milk for creaminess, but you can use what you have. Peppermint extract is key—just a little goes a long way.

• 3 cups whole milk
• 1 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon peppermint extract
• Whipped cream, for topping (optional)
• Crushed candy canes or peppermint candies, for garnish (optional)

Step-by-Step Instructions

Making this hot chocolate is straightforward and quick. You’ll heat the milk and cream, whisk in the chocolate and cocoa, then finish with vanilla and peppermint. Be sure to stir constantly to keep it smooth.

1. In a medium saucepan, combine the milk and heavy cream over medium heat. Warm until steaming but not boiling.
2. Add the chocolate chips, cocoa powder, sugar, and salt. Whisk until the chocolate is melted and the mixture is smooth, about 2–3 minutes.
3. Reduce heat to low and continue whisking until the hot chocolate is fully blended and slightly thickened, about 3–4 minutes.
4. Remove from heat and stir in the vanilla and peppermint extracts.
5. Taste and adjust sweetness or peppermint, if needed.
6. Pour into mugs. Top with whipped cream and crushed candy canes if desired. Serve immediately.

Chef Tips

A few small tweaks can make this hot chocolate even better. Here are my favorite tips for success every time.

• Use good-quality chocolate chips for a richer flavor.
• Whisk constantly to prevent scorching.
• Don’t let the milk boil—gentle heat keeps it creamy.
• Adjust peppermint extract to taste; start small.
• Top with marshmallows for extra fun.
• For a thicker drink, simmer a minute longer.

Substitutions

This recipe is flexible if you need to swap ingredients. Here are some easy substitutions that won’t compromise on flavor or texture.

• Use 2% milk or a non-dairy milk (oat, almond) instead of whole milk.
• Swap heavy cream for half-and-half or coconut cream.
• Replace chocolate chips with chopped chocolate bars.
• Use maple syrup or honey instead of granulated sugar.
• Try dark cocoa powder for a deeper chocolate flavor.
• Leave out peppermint for classic hot chocolate.

Storage & Reheating

If you have leftovers, this hot chocolate keeps well. Store it in the fridge and reheat gently for a quick treat throughout the week.

• Refrigerate cooled hot chocolate in an airtight container for up to 3 days.
• Reheat on the stove over low heat, whisking often.
• Microwave individual servings in 30-second bursts, stirring between each.
• Add a splash of milk if it thickens too much after chilling.
• Avoid boiling when reheating to preserve texture.

Perfect Pairings

This peppermint hot chocolate pairs well with a variety of treats. I like serving it alongside simple baked goods or as a cozy finish to a winter meal.

• Shortbread cookies or biscotti
• Chocolate lava cake or brownies
• A glass of ruby port or sweet dessert wine
• After a hearty stew or roast dinner

FAQs

Hot chocolate is simple, but a few questions come up often. Here are answers to help you get it just right every time.

Nutritional Note

This recipe is an occasional treat and contains dairy, sugar, and chocolate. Nutrition will vary based on milk and toppings used; enjoy in moderation.