Peppermint hot chocolate is an unassuming winter classic, but I love playing with it. There’s something about the way the cool peppermint cuts through the thick, sweet chocolate that surprises me every time. It’s like a little ritual I turn to when I want comfort but also a burst of freshness.
Making this at home feels personal. I can tweak the peppermint intensity, add a dash of vanilla, or top it with whipped cream or marshmallows. It’s simple, but it feels like a small act of self-care in a busy season.
Why I keep making this recipe again and again
It’s the perfect way to start a cozy night or recover from a rough day. The cool peppermint keeps the chocolate from feeling heavy, lifting my spirits without overwhelming. Plus, it’s effortless to customize—more peppermint, less sugar, a dash of cinnamon. Every sip feels like a small, tangible comfort that I can always count on.
What’s in this peppermint hot chocolate and why
- Dark chocolate: My go-to for richness, but use milk chocolate for a sweeter, milder taste.: Melted dark chocolate gives a silky texture and deep cocoa flavor.
- Milk: Whole milk provides creaminess, but almond or oat milk work well for dairy-free versions.: Creamy, warm, and helps melt the chocolate smoothly.
- Peppermint candies: Crushed or sticks, they add that refreshing, cool burst.: Vivid peppermint aroma and flavor—crucial for that wintry feel.
- Cream or whipped cream: Optional, for topping and extra indulgence.: Adds a luxurious, velvety finish.
- Sugar or sweetener: Adjust to taste, especially if using unsweetened chocolate.: Balances bitterness and enhances sweetness.
- Vanilla extract: A splash deepens flavor, but skip if you want pure peppermint.: Fragrant, slightly floral note that complements the mint.
Tools of the trade for a perfect peppermint hot chocolate
- Saucepan: To gently heat the milk and melt the chocolate.
- Wooden spoon or silicone spatula: To stir the mixture smoothly and prevent sticking.
- Measuring cups and spoons: To measure out the milk, chocolate, and peppermint accurately.
- Mugs: To serve the hot chocolate in a cozy, presentable way.
- Peppermint candies or sticks: To infuse the drink with that signature cool, minty flavor.
Step-by-step guide to a peppermint-infused hot chocolate
Step 1: Start by gathering all your ingredients and tools. Keep everything within arm’s reach to avoid rushing.
Step 2: Pour milk into a medium-sized saucepan. Heat over medium heat, about 160°C (320°F), until steaming but not boiling.
Step 3: Add chopped dark chocolate and a splash of cream to the warm milk. Stir gently until smooth and glossy, about 3-4 minutes.
Step 4: Drop in a few crushed peppermint candies or a peppermint stick for that signature flavor. Stir until melted and fragrant.
Step 5: Taste and adjust sweetness or peppermint intensity. If it’s too mild, add a little more crushed candy.
Step 6: Pour into mugs, top with whipped cream, and maybe a sprinkle of crushed peppermint for extra crunch.
Step 7: Let sit for a minute to settle, then serve hot, with a peppermint stick or candy for stirring.
Peppermint Hot Chocolate
Equipment
- Saucepan
- Wooden spoon or silicone spatula
- Mugs
Ingredients
- 2 cups whole milk or plant-based milk
- 100 g dark chocolate chopped
- 2 tbsp heavy cream optional, for richness
- 4 pieces peppermint candies crushed or whole sticks
- 1 tsp vanilla extract optional
- to taste sugar or sweetener adjust based on sweetness of chocolate
Instructions
- Pour the milk into a saucepan and warm it over medium heat until it begins to steam, about 3-4 minutes. Keep an eye on it to ensure it doesn’t boil.
- Add the chopped dark chocolate and a splash of cream to the warm milk. Stir gently with a wooden spoon or spatula until the chocolate is completely melted and the mixture is smooth and glossy, about 3-4 minutes.
- Drop in the peppermint candies or sticks. Stir until the candies are melted and fragrant, which will take about 1-2 minutes. The mixture should have a vibrant, minty aroma.
- Taste the hot chocolate and add sugar or sweetener as needed to balance the bitterness of the chocolate and enhance the peppermint flavor. Stir well to incorporate.
- Pour the hot chocolate into mugs carefully, then top with whipped cream or marshmallows if desired. Garnish with a small peppermint candy or a sprinkle of crushed peppermint for extra flair.
- Let it sit for a minute to settle, then enjoy your cozy, refreshing peppermint hot chocolate while it’s warm and comforting.
Notes
Nutrition
Cooking checkpoints and tips to get it just right
- Ensure milk is warm but not boiling to prevent scorching the chocolate.
- Use high-quality dark chocolate for a richer, smoother flavor.
- Crushed peppermint candies release a burst of flavor; don’t melt them too long to preserve their crunch.
- Watch the temperature: too hot and the chocolate can seize, too cool and it won’t blend smoothly.
Common mistakes and how to fix them
- Chocolate lumps or seizing during melting.? If the chocolate seizes, add a splash of warm milk and stir vigorously.
- Milk boiling over or burning.? Don’t overheat the milk; keep it steaming, not boiling, to avoid scorching.
- Overly minty, overpowering the chocolate.? Too much peppermint? Dilute with a little more milk or cream.
- Candies melting into a sticky, unspreadable goo.? Crush candies gently to prevent them from turning into a sticky mess.
This peppermint hot chocolate isn’t just a drink, it’s a small celebration in a mug. It captures the cool, invigorating scent of peppermint and the rich, velvety feel of melted chocolate in every sip. Perfect for chilly evenings or unexpected guests who need a little warming up, it’s easy to make but feels special every single time. Enjoy customizing it with toppings or extra peppermint—make it yours.
