The holidays call for a mug you can wrap both hands around and inhale like a sane person who definitely did not just eat three sugar cookies. Peppermint hot chocolate checks every cozy box: creamy, minty, chocolatey, fast. You can make it in minutes without fancy tools or a culinary degree. Let’s skip the small talk and get to the good stuff.
Why Peppermint Hot Chocolate Hits Different
Peppermint flips a classic hot chocolate from sweet to refreshing. It cuts through richness and makes every sip feel like a candy cane hug. It also turns your living room into a makeshift café with exactly zero line-waiting.
Chocolate loves mint the way sweaters love snow days. The combo tastes nostalgic, but not basic. IMO, it’s the perfect December drink — festive, forgiving, and always impressive.
The Quick, Foolproof Recipe (Made in Minutes)
You don’t need special cocoa powders or barista skills. You only need real chocolate, milk, and mint. Heat, whisk, sip. Boom. Cozy achieved.
What You’ll Need
- 2 cups milk (whole milk tastes best; 2% or non-dairy works too)
- 1/2 cup finely chopped chocolate (semi-sweet or dark, 60–70%)
- 1–2 tbsp unsweetened cocoa powder (for depth)
- 1–2 tbsp sugar (adjust to taste)
- 1/4 tsp peppermint extract (start small; it’s potent)
- Pinch of salt (makes the chocolate pop)
- Optional: whipped cream, crushed candy canes, mini marshmallows
How to Make It
- Warm the milk in a small pot over medium heat until steaming. Don’t boil it.
- Whisk in cocoa powder, sugar, and salt until smooth.
- Turn heat to medium-low. Add chopped chocolate. Whisk until fully melted and glossy.
- Stir in peppermint extract. Start with 1/8 tsp if you’re cautious, then taste and add more.
- Pour into mugs, top with whipped cream and crushed candy canes, and pretend you’re in a holiday movie.
Choose Your Chocolate Like a Pro
Chocolate choice matters. You sip it. It’s the star. Use quality chocolate you’d happily nibble on by itself.
- Dark chocolate (60–70%) gives rich, grown-up vibes.
- Semi-sweet tastes classic and crowd-friendly.
- Milk chocolate makes things extra creamy and sweet — reduce added sugar.
- Chocolate chips? They work, but they melt slower. Chop them smaller for smoothness.
Pro Tip: Balance the Sweetness
Taste as you go. Peppermint can amplify sweetness. If your chocolate’s already sweet, cut the sugar. If it tastes flat, add a tiny pinch more salt first. Magic.
Dairy-Free, Sugar-Light, and Other Easy Tweaks
Everyone deserves a festive mug. The good news: this recipe plays nice with swaps.
- Non-dairy milks: Oat for creaminess, almond for lighter, coconut for extra richness (and a tropical twist, FYI).
- No refined sugar: Use maple syrup or honey. Start with 1 tablespoon and adjust.
- Keto-ish: Unsweetened almond milk + 70% chocolate + erythritol or allulose.
- Caffeine-free: Choose chocolate labeled caffeine-free (rare) or go lighter on cocoa and lean on vanilla for body.
- No peppermint extract? Steep a peppermint tea bag in the warm milk for 3–5 minutes before adding chocolate. Not identical, but surprisingly good.
Dial Up the Holiday Drama (Optional, but Highly Recommended)
You can stop at “delicious,” or you can go full festive. Your call.
- Crushed candy cane rim: Dip rims in melted chocolate, roll in crushed candy canes, let set, then pour.
- Peppermint bark garnish: Perch a shard on whipped cream like a peppermint crown.
- Spiced twist: Add a pinch of cinnamon or nutmeg for warmth. Want heat? A teeny pinch of cayenne, if you dare.
- Mocha mint: Add 1–2 teaspoons instant espresso powder to the cocoa step. Your future self says thanks.
- Grown-up version: A splash (1 oz) of peppermint schnapps or crème de menthe. Stir responsibly and maybe hide from the in-laws.
Texture Tricks: Silky vs. Extra Thick
Prefer your hot chocolate sippable or spoonable? You control the texture.
For Ultra-Silky
- Use whole milk or barista oat milk.
- Whisk constantly and don’t let it boil.
- Add 1 teaspoon vanilla at the end for a soft, round finish.
For Thick and Luxurious
- Whisk 1–2 teaspoons cornstarch into cold milk before heating.
- Or add 2–3 tablespoons heavy cream along with the chocolate.
- Simmer gently for 1–2 minutes until it coats a spoon.
Make-Ahead and Crowd Strategy
Hosting friends? You can scale this without chaos. Your stovetop can absolutely multitask.
- Big batch: Multiply everything by 4–6. Use a Dutch oven so it heats evenly.
- Keep warm: Pour into a slow cooker on “warm.” Stir occasionally. Add mint extract right before serving to keep it bright.
- Prep ahead: Mix dry cocoa, sugar, and salt in a jar. Chop chocolate and store separately. When ready, heat milk and dump everything in. Done in 5.
- Garnish bar: Offer mini marshmallows, crushed candy canes, chocolate shavings, and flavored whipped cream. People love options, IMO.
FAQ
Can I just use hot cocoa mix and add peppermint?
Totally. Heat milk, whisk in your favorite cocoa mix, then add a few drops of peppermint extract. It won’t taste as rich as real chocolate, but it’s fast and still festive. Add a pat of butter or a splash of cream to fake that glossy café finish.
How much peppermint extract should I use?
Start tiny. Extracts vary, and peppermint hits hard. Begin with 1/8 teaspoon, taste, then add up to 1/4 teaspoon for two cups of milk. You want mint-kissed, not toothpaste.
What if it gets too sweet?
Salt to the rescue. A small pinch can balance sweetness. You can also add a splash of unsweetened milk or whisk in a little extra cocoa powder to deepen the chocolate.
My chocolate seized into little bits. Now what?
Turn the heat low and keep whisking. Seized chocolate usually melts back once it hits gentle warmth and enough liquid. If it stays grainy, blend with an immersion blender for 10–15 seconds. Smooth city.
Can I make it in the microwave?
Yes. Heat milk in a large microwave-safe mug or measuring cup until steaming (about 2–3 minutes, stopping to stir every minute). Whisk in cocoa, sugar, and salt. Add chocolate and stir until melted, microwaving in 15–20 second bursts if needed. Finish with peppermint extract.
What’s the best non-dairy milk for creaminess?
Barista-style oat milk wins for body and foam. Coconut milk (light) makes it richer but adds a coconut note. Almond milk tastes clean but lean; a spoonful of cashew butter can round it out, FYI.
Final Sips
Peppermint hot chocolate brings big holiday energy with minimal effort. You whisk, you sip, you feel smugly cozy — that’s the whole agenda. Keep it classic, or dress it up with candy canes and spice. Either way, you’ve got a mug of cheer in minutes, and frankly, that’s the vibe we all need.