Cozy, creamy, and full of festive flavor, this Peppermint Hot Chocolate recipe is made with real chocolate, warm milk, and just the right touch of peppermint extract. It tastes rich and velvety, with a refreshing minty finish that feels like winter in a mug. Topped with whipped cream and crushed candy canes, it is a homemade upgrade from any instant mix and comes together in minutes on the stovetop.
Peppermint hot cocoa is the perfect warm drink for December evenings, winter celebrations, or whenever you crave something sweet and comforting. Using real semi sweet chocolate instead of cocoa powder creates a deeper chocolate flavor with a smooth finish, and the peppermint extract adds just enough coolness without overpowering the chocolate. You can customize the sweetness, make it extra rich, or adjust the peppermint to your liking.
This recipe was inspired by my love for festive winter drinks like classic hot chocolate and white hot chocolate. It pairs perfectly with Christmas cookies, cozy movie nights, and cold snowy days. If you are building a holiday drink bar, this homemade peppermint hot chocolate deserves a prime spot.
Why You'll Love This Recipe
- Rich and creamy. Made with real chocolate for a smooth, decadent texture.
- Perfect peppermint flavor. Light, refreshing mint that complements the chocolate beautifully. Perfect for the holiday season!
- Quick to make. Only a few ingredients and ready in under ten minutes.
- Festive and fun. The whipped cream and crushed candy cane topping make it look and taste like a holiday treat from your favorite cafe.
Jump to:
Ingredients and Substitutions
To make this delicious Peppermint Hot Chocolate recipe, you will need the following ingredients (see recipe card below for quantities):
- milk - Whole milk creates the creamiest texture, but you can use 2 percent or a dairy free option like oat milk or almond milk. You can even substitute with water and still get good results, but just not as rich and creamy.
- semi sweet chocolate - Use high quality chocolate bars or chopped baking chocolate for the smoothest melting. Dark chocolate also works for a richer flavor.
- peppermint extract - A small amount goes a long way. Adjust to taste.
- candy canes - Crush into small pieces for topping or serve a whole candy cane for stirring. You can also use peppermint candies.
- whipped cream - Optional but delicious. Use homemade or store bought.
Equipment
You will also need measuring cups and spoons, a medium saucepan, a whisk, heatproof mugs, and a small silicone spatula if you want to scrape every bit of melted chocolate into your cups.
Instructions
- Heat the milk. Add the milk to a medium saucepan and bring it to a gentle simmer over medium heat.
- Melt the chocolate. Reduce the heat to low, then add the chopped chocolate and peppermint extract. Whisk slowly until the chocolate melts completely and the mixture becomes smooth and creamy, about 3-4 minutes
- Serve. Pour the hot chocolate into two cups and top with whipped cream, crushed candy canes (or a whole candy cane), if desired
Expert Tip: Warm the Milk Slowly for the Best Texture
Heat the milk gently and avoid boiling. Warming the milk slowly helps the chocolate melt evenly and prevents graininess. If you notice the chocolate sticking to the sides of the pan, lower the heat and whisk steadily until smooth.
More Tips and Tricks
- Use real chocolate. Chopped bars melt smoother than chocolate chips.
- Adjust the peppermint. Start with a small amount and add more only if needed.
- Serve immediately. Hot chocolate is best right after melting the chocolate.
- Make it richer. Replace a quarter cup of milk with heavy cream for an extra velvety drink.
- Keep it warm. If needed, keep on the lowest heat setting and whisk occasionally.
Recipe Variations
- Peppermint mocha. Add a splash of strong brewed coffee or espresso.
- White peppermint hot chocolate. Replace the semi sweet chocolate with chopped white chocolate. See our White Hot Chocolate.
- Extra minty. Stir in a tiny bit more peppermint extract or top with peppermint whipped cream.
- Marshmallow lovers version. Skip the whipped cream and pile on mini marshmallows.
- Dairy free peppermint hot chocolate. Use almond, oat, or coconut milk and dairy free chocolate.
Storage
How to Store
Peppermint hot chocolate is best enjoyed fresh. If you do have leftovers, refrigerate in an airtight jar for up to 2 days.
How to Reheat
Warm gently in a saucepan over low heat, whisking until smooth, or microwave in short intervals, stirring often.
How to Freeze
Freezing is not recommended, as dairy based hot chocolate can separate once thawed.
How to Serve
Serve in warm mugs topped with whipped cream, crushed candy canes, chocolate shavings, or a whole candy cane for stirring. Peppermint hot chocolate pairs beautifully with Christmas cookies, brownies, or an evening by the fireplace.
These are my favorite holiday cookies to serve with peppermint hot cocoa:
- Christmas Shortbread Cookie Bites
- Christmas Sugar Cookies with Royal Icing
- White Chocolate Peppermint Cookies
- Peppermint Macarons
More Cookies
For more recipe ideas, check out our collection of cookie recipes, featuring everything from soft and chewy classics and festive holiday treats to fun flavored cookies and easy no chill options that bake up beautifully for any occasion.
FAQ
You can, but the drink will be thinner and less creamy. Real chocolate creates a richer, smoother hot chocolate with deeper flavor.
Add a teaspoon or two of sugar, maple syrup, or honey while whisking the chocolate. Taste and adjust as needed.
Yes. Double all ingredients and warm gently, whisking often until the chocolate melts evenly.
You can, but peppermint oil is much stronger. Use only one to two drops.
More Hot Chocolate Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Recipe
Peppermint Hot Chocolate
- Total Time: 7 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Cozy, creamy peppermint hot chocolate made with real chocolate, warm milk, and a touch of peppermint extract. Perfect for winter nights and holiday treats.
Ingredients
- 2 cups milk
- 4 ounces quality semi-sweet chocolate, coarsely chopped
- ¼ teaspoon peppermint extract
- mint candy canes, crushed
- whipped cream, for topping (optional)
Instructions
- Add the milk to a medium saucepan and bring it to a gentle simmer over medium heat.
- Reduce the heat to low, then add the chopped chocolate and peppermint extract. Whisk slowly until the chocolate melts completely and the mixture becomes smooth and creamy, about 3-4 minutes
- Pour the hot chocolate into two cups and top with whipped cream, crushed candy canes (or a whole candy cane), if desired
Notes
Make homemade whipped cream: Combine ½ cup heavy cream and 2 tablespoons of icing sugar in a small bowl. With a hand mixer, whip until medium peaks form.
How to store:Â Peppermint hot chocolate is best enjoyed fresh. If you do have leftovers, refrigerate in an airtight jar for up to 2 days. Freezing is not recommended, as dairy based hot chocolate can separate once thawed.
How to reheat:Â Warm gently in a saucepan over low heat, whisking until smooth, or microwave in short intervals, stirring often.
* Note: original recipe used ½ large candy cane melted into the hot chocolate instead of peppermint extract.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Drinks
- Method: Stovetop
- Cuisine: American
This recipe was first published in 2019. It has since been updated with new photos and helpful content.
Veena Azmanov says
Have to surely check on this flavor with my kids. Peppermint sounds interesting and best option for hot chocolate too. Yummy...
Sam | Ahead of Thyme says
It's so great! Just think, mint chocolate but in hot chocolate form 🙂
Tami Price says
I am so glad I made this recipe! My new go-to for hot chocolate! Thanks so much for sharing!
Sam | Ahead of Thyme says
Thanks Tami! Enjoy 🙂