This Peppermint Hot Chocolate is silky smooth and deeply chocolatey, combining bittersweet chocolate and peppermint with rich cream for a comforting, indulgent drink. Perfect for chilly days, this recipe creates a luxuriously creamy hot chocolate topped with a peppermint-scented whipped cream.
For lovers of classic hot chocolate and anyone who enjoys peppermint, this version elevates the simple cup into something special. Pure peppermint extract flavors both the hot chocolate and the whipped cream for a cohesive, festive taste.
Easy Ingredients
- Heavy Whipping Cream & Half-and-Half: For the richest, creamiest hot chocolate use a mix of heavy whipping cream and half-and-half. If you need a lighter option, whole milk can substitute for half-and-half, but avoid 2% if you want to preserve richness.
- Peppermint Extract: Use pure peppermint extract for a clean peppermint flavor. Do not substitute mint extract or imitation peppermint, as they will change the taste.
- Bittersweet Chocolate: Choose a high-quality bittersweet chocolate (around 60% cacao). I used a Ghirardelli 60% cacao bar for deep chocolate flavor.
Tips for this recipe
- Add peppermint extract only after removing the hot chocolate from the heat. Heating extracts causes them to lose potency, so whisk them in off the heat for the best flavor.
- I recommend a 50/50 mix of heavy whipping cream and half-and-half for the creamiest texture. To reduce calories, use whole milk in place of half-and-half, but avoid 2% for this recipe if you want to keep the full, rich flavor.
- To serve a crowd, triple the recipe and keep it warm in a crockpot on low or warm setting. Stir occasionally and ladle into cups. Set out the whipped cream and toppings for a DIY hot chocolate bar.
- For an adult variation, add a splash of peppermint schnapps to each cup just before serving.
Make the Peppermint Hot Chocolate
Add the chopped chocolate and water to a medium saucepan over medium-low heat and warm until the chocolate melts. Stir in the sugar and a pinch of salt. Increase the heat to medium and bring the mixture to a gentle boil; let it boil for about 2 minutes, stirring occasionally.
Stir in the heavy whipping cream and half-and-half. Continue stirring and heat over medium until the mixture is hot and scalding around the edges but not boiling. Remove the pan from the heat and whisk in the peppermint extract until evenly incorporated.
Make the Whipped Cream
Combine the heavy whipping cream, powdered sugar and peppermint extract in the bowl of a stand mixer fitted with the whisk attachment. Start whisking on low, then gradually increase the speed as the cream thickens. Whisk until it reaches medium soft peaks.
Spoon the peppermint whipped cream onto each cup of hot chocolate. For extra flair and peppermint flavor, sprinkle crushed peppermint candy over the whipped cream.
Frequently Asked Questions
What’s the difference between hot chocolate and hot cocoa?
Hot chocolate is made with melted chocolate bars, which creates a richer, silkier drink. Hot cocoa is made from cocoa powder and tends to be lighter in texture.
Can I freeze this hot chocolate?
Freezing is not recommended. The emulsion of chocolate and dairy can separate when frozen and thawed, resulting in a grainy or separated texture rather than the original silky smoothness.
If peppermint isn’t your preference, try a straightforward homemade hot chocolate recipe or top your drink with marshmallows for a classic treat.
If you make this recipe, consider rating it and leaving a comment about how you liked it.
Peppermint Hot Chocolate
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- Author: Cindy @mycountrytable
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 5 cups
- Category: Drinks
- Method: Cook
- Cuisine: American
Description
This Peppermint Hot Chocolate is silky smooth and rich. Enjoy a warm cup on a cold day — it’s so satisfying you may want seconds.
Ingredients
PEPPERMINT HOT CHOCOLATE
- 2 ounces Ghirardelli 60% cacao bittersweet chocolate, slightly broken up (1/2 of a 4-ounce bar)
- 1 cup water
- 3 tablespoons granulated sugar
- Pinch of salt
- 2 cups heavy whipping cream*
- 2 cups half-and-half*
- 1/4 teaspoon pure peppermint extract
PEPPERMINT WHIPPED CREAM
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon pure peppermint extract
- Crushed peppermint candy, optional
Instructions
PEPPERMINT HOT CHOCOLATE
- Add the chocolate and water to a medium saucepan over medium-low heat and stir until the chocolate melts. Add the sugar and a pinch of salt. Increase heat to medium and bring to a gentle boil; boil for 2 minutes, stirring occasionally.
- Stir in the heavy whipping cream and half-and-half. Continue stirring and heat until the mixture is scalding but not boiling. Remove from heat and whisk in the peppermint extract until fully combined.
PEPPERMINT WHIPPED CREAM
- Place the heavy cream, powdered sugar and peppermint extract in a mixer bowl fitted with the whisk attachment. Start on low and gradually increase speed as the cream thickens. Whisk until medium soft peaks form.
- Spoon whipped cream onto each cup of hot chocolate. Garnish with crushed peppermint candy if desired.
- Refrigerate any leftover hot chocolate for up to 3 days. Reheat gently on the stovetop over medium heat until warm around the edges but not boiling, or reheat in the microwave without letting it boil.
Notes
- *For the creamiest result, use heavy whipping cream and half-and-half as written. For a lighter version, whole milk can replace half-and-half, but the texture and richness will be reduced compared with the original.