Peppermint Hot Chocolate
Craving a rich and creamy hot cocoa? This Peppermint Hot Chocolate Recipe is the ultimate Christmas hot chocolate. Decadent and infused with peppermint extract, it’s easy to make in less than 10 minutes!
Be sure to try my Stovetop Rum Hot Chocolate and Gingerbread Latte recipes next!
Peppermint Hot Chocolate
Imagine curling up by the fireplace with a mug of this heavenly peppermint hot chocolate, the aroma of peppermint mingling with the luxurious scent of melting dark chocolate.
Whether you’re wrapping presents, hosting a festive gathering, or simply indulging in a quiet moment of holiday bliss, this Peppermint Hot Chocolate serves as the perfect companion.
Ingredient Notes & Substitutions
- Whole milk: Make it dairy-free by using your favorite dairy-free milk such as almond, coconut, oat or soy milk.
- Chocolate Chips: Semi-sweet chocolate chips, also known as dark chocolate, work best here. Can be substituted with a chocolate bar, just roughly chop it up first. Be sure to choose dairy-free chocolate chips for a dairy-free version.
How to Make Peppermint Hot Chocolate (with photos)
A full and detailed recipe card is at the bottom of this post.
Step one: In a medium-sized saucepan, add chocolate chips and brown sugar. Pour in the milk. Place the saucepan over medium-high heat on the stovetop.
Step two: Heat gently while whisking so the chocolate chips melt evenly, about 3-4 minutes. Do not boil.
Step three: Once steam is coming off the surface, remove from the heat and whisk through the peppermint extract, adding less or more if desired.
Step four: Pour into mugs and top with marshmallows, chocolate shavings and the optional candy canes. Enjoy!
Expert Tips
Whisking continually: While the mixture is heating on the stovetop to avoid the chocolate chips from sticking to the bottom.
Create foam: Whisking the hot chocolate mixture vigorously will create foam, this works best when you use whole milk.
Can I use Peppermint Essential Oil Instead of Extract?
You can substitute peppermint extract with a tiny amount of food-grade peppermint essential oil, starting with just one drop and whisking it through. Taste test as you go, given the oil’s high concentration, and ensure it’s safe for consumption.
What Toppings are Best on Hot Chocolate?
I love to grate a bar of semi-sweet chocolate and sprinkle the chocolate over marshmallows or whipped cream! You can also sprinkle over some ground cinnamon or drizzle over my 3-ingredient chocolate sauce.
Storage Instructions
Store leftovers: Allow the hot chocolate to cool completely before transferring it to an airtight glass jar, such as a mason jar, or a sealed container. Store it in the refrigerator for 2-3 days.
Make it in advance: You can also prepare the hot chocolate ahead of time using the same storage method above.
Reheat: In a saucepan on the stovetop over low-medium heat. Be sure to whisk it well to recombine any ingredients that may have settled, heating it up to your preferred temperature.
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Peppermint Hot Chocolate
Ingredients
- 1/2 cup (3 oz.) semi-sweet chocolate chips, or dark chocolate chips
- 1 Tbsp light brown sugar, use 1/2 Tbsp if you want it less sweet
- 2 cups whole milk
- 1/2 tsp peppermint extract, can add less or more
Toppings
- Marshmallows, large or mini
- Grated chocolate
- 2 peppermint candy canes, optional
Instructions
- In a medium-sized saucepan, add chocolate chips and brown sugar. Pour in the milk. Place saucepan over a medium-high heat on the stovetop.
- Heat gently while whisking so the chocolate chips melt evenly and don’t stick to the bottom, about 3-4 minutes. Do not bring it to a boil or a simmer.
- Once steam is coming off the surface, remove from the heat.
- Whisk through the peppermint extract, adding less or more if desired.
- To create foam, whisk vigorously until foam forms.
- Pour into mugs and top with marshmallows and chocolate shavings.
- Optional: Place a whole candy cane into each drink where it melts and dissolves, creating even more peppermint flavor. Enjoy!
Notes
- Make it dairy-free: Use your favorite dairy-free milk.
- Store leftovers: Allow the hot chocolate to cool completely before transferring it to an airtight glass jar, such as a mason jar, or a sealed container. Store it in the refrigerator for 2-3 days.
- Make it in advance: You can also prepare the hot chocolate ahead of time using the same storage method above.
- Reheat: In a saucepan on the stovetop over low-medium heat. Be sure to whisk it well to recombine any ingredients that may have settled, heating it up to your preferred temperature.