Peppermint Hot Chocolate
This indulgent, festive, minty hot chocolate recipe is perfect for sipping on a cold day or during the holiday season. Don't miss the recipe notes for options and variations.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 large or 2 small mugs
- 1 cup milk (whole or 2% are best)
- 1/4 cup heavy cream
- 1 to 2 tablespoons granulated sugar (depending on how sweet you like it)
- pinch kosher salt
- 3 ounces finely chopped semisweet chocolate or chocolate chips (about 1/2 cup)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon peppermint extract
- whipped cream, marshmallows, and crushed candy canes , for garnish (optional)
In a pot, whisk together milk, heavy cream, sugar, vanilla and peppermint extracts, and salt. Heat on the stove on medium-low until bubbles start to form around the side of the pan.
Reduce heat to low, add chocolate and extracts, and whisk until melted, glossy, and thickened slightly, 1-2 minutes.
Pour into a mug and top with lightly-sweetened whipped cream or marshmallows and a sprinkling of crushed candy canes.
This hot chocolate is a very rich treat, much like a European drinking chocolate. A small serving is usually perfect for me. If you prefer your hot chocolate a little lighter, decrease chocolate to 2 ounces (about 1/3 cup). You can also omit the heavy cream and use 1-1/4 cups milk.
Peppermint White Hot Chocolate:
Omit the sugar and substitute 2 ounces (1/3 cup) finely chopped white chocolate or white chocolate chips for the semisweet chocolate.
Spike it for the adults:
Omit the peppermint extract and substitute 2-3 tablespoons peppermint schnapps.
Calories: 831kcal | Carbohydrates: 83g | Protein: 12g | Fat: 49g | Saturated Fat: 30g | Cholesterol: 118mg | Sodium: 185mg | Potassium: 366mg | Fiber: 2g | Sugar: 77g | Vitamin A: 1460IU | Calcium: 413mg | Iron: 1mg