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Once you try this easy homemade Peppermint Hot Chocolate, you’ll never reach for an instant cocoa packet again! It has a lovely rich texture and just the right amount of peppermint flavor.
Baby, it’s COLD outside! Remember when I lived in LA and I used to smugly write things like, “I heard it’s cold where you live, but I don’t know what that word even means. It’s currently a balmy 78 degrees here and I just got back from a leisurely sunny stroll while wearing my favorite winter shorts.” Ah, those were good times. Don’t worry, folks. Since moving to Utah last year I have become well-acquainted with the true meaning of the word “cold,” and I have had to trade in winter shorts for an oh-so-flattering selection of very warm, VERY puffy jackets.
Cons of cold weather living: can no longer write smug winter posts, pasty skin gets pastier than usual Pros of cold weather living: GIVE ME ALL THE CUTE SCARVES; it’s socially acceptable to drink hot chocolate like it’s my job All in all, I’ll take it! Any situation that lets me guzzle hot chocolate is okay with me.
This Peppermint Hot Chocolate is PERFECT for the holiday season! It’s made with melted chocolate, milk, and a bit of cream, so it’s rich and comforting and smooooooth as silk going down. It has just the right amount of peppermint, so it’s refreshing but doesn’t taste like mouthwash. And it’s topped with a big dollop of cocoa whipped cream, because why stop at just one kind of chocolate in your mug?
Of course, regular whipped cream would work (or even, heaven forbid, NO whipped cream), but I liked switching things up and doubling down on the chocolate flavor. I topped the cocoa whipped cream with a few chocolate curls and edible snowflake sprinkles, because 1) we’re cute like that and 2) it looked a biiiiiiiit too much like the poop emoji when it was just a plain blog of whipped cream. Sorry to go there on a food blog, but friends tell each other the truth. Just add a little eye candy to your cocoa whipped cream and you’ll be just fine.
Speaking of eye candy, those pretty snowflakes on top are made of wafer paper! They’re called “Edible Accents” and are made by Wilton. I couldn’t find a link to the ones I used anywhere, but there are other wafer snowflakes around, like these, in case you’re looking to recreate the magic. Enjoy, and stay warm out there!
❤️ More Drink Recipes You’ll Love
- Orange Hot Chocolate
- Nutella Hot Chocolate
- Salted Caramel Hot Chocolate
- Lavender Hot Chocolate
- Pumpkin Hot Chocolate
- Hazelnut White Hot Chocolate
- Hot Chocolate Floats
- Slow Cooker Hot Chocolate
Peppermint Hot Chocolate
For the Peppermint Hot Chocolate:
- 3 cups milk
- 1 cup heavy cream
- Pinch salt
- 12 oz finely chopped semi-sweet chocolate, (or chocolate chips)
- ½-1 tsp peppermint extract, (to taste)
For the Cocoa Whipped Cream:
- ¾ cup heavy cream
- ¼ cup powdered sugar
- 2 TBSP unsweetened cocoa powder
- To make the peppermint hot chocolate, combine the cream, milk, and salt in a medium saucepan, and place it over medium heat. Heat up the milk, stirring occasionally, and scraping the bottom of the pan with a rubber spatula so the milk doesn't scorch. Bring it to a simmer so that bubbles appear along the sides of the pan.
- Once simmering, remove the pan from the heat and add the chopped chocolate. Whisk everything together until the chocolate has melted and the drink is creamy and smooth. Add ½ tsp peppermint extract, whisk, and taste it. Add more mint extract, if desired, to get your perfect flavor. (Different brands have different strengths, and it’s always recommended to start with a small amount and work your way up!)
- To make the cocoa whipped cream, combine all ingredients in a mixing bowl and whip on medium-high speed until medium peaks form.
- Serve the hot chocolate warm, with a big dollop of cocoa whipped cream on top. The peppermint hot chocolate can be made ahead of time and kept in a container in the refrigerator until you're ready to enjoy it. It can be reheated on either the stove or in the microwave.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.Click here to learn more about baking measurements and conversion.