Cozy up with a cup of this rich, creamy homemade peppermint hot chocolate on a chilly winter night. It's easy to make, and your guests will love the festive flavors.
Hot cocoa fans, you're in for a real treat with this indulgent recipe. This rich hot chocolate is a crowd-pleaser made with cocoa powder and semisweet chocolate.
For more cozy winter recipes, check out our cranberry coffee cake and peppermint bark brownie cookies next!
Table of Contents
Important Ingredient and Substitution Notes
The detailed ingredient list with measurements is in the recipe card at the bottom of this post.
- Cocoa powder. Regular unsweetened cocoa works great for this recipe. You may also use Dutch-processed cocoa or omit it since we include chocolate chips. Chocolate lovers, you do not want to miss this chocolate gravy recipe!
- Ground cinnamon. This is an optional ingredient but a small amount complements the chocolate so well.
- Heavy cream. I love a combination of heavy cream and milk for hot chocolate. You may also substitute the milk and cream for half and half.
- Milk. I recommend whole or 2% milk. Do not use skim milk.
- Chocolate chips. Semisweet chocolate chips make this hot cocoa extra rich and chocolatey. Feel free to substitute milk or bittersweet chocolate.
- Peppermint extract. Start with ⅛ teaspoon and increase until you reach your desired level of minty flavor. You may substitute peppermint oil but note that it has a much stronger flavor than peppermint extract. Check out our peppermint bark brownie cookies next if you love peppermint-flavored treats.
How to Make This Recipe
Step 1. Whisk together the sugar, cocoa powder, ground cinnamon, and salt in a small saucepan.
Step 2. Stir in the milk and heavy cream and heat the mixture over medium heat.
Step 3. Heat the hot chocolate until small bubbles form on the surface and steam rises.
Step 4. Stir in the chocolate chips, vanilla, and peppermint extracts. Heat until the chocolate is melted and the mixture is creamy. Remove the pan from the heat and ladle into mugs. Top with fresh whipped cream and crushed peppermint.
Recipe FAQs
Absolutely. Substitute the cocoa powder and semisweet chocolate chips with 4 ounces of white chocolate chips.
Make this recipe with heavy cream instead of a combination of milk and cream for an extra thick, creamy hot chocolate. You can also mix a small amount of cornstarch with milk and add it to hot chocolate to thicken it.
Hot chocolate can be jazzed up with many additions such as espresso, eggnog, flavored whipped cream, maple syrup, and more. Feel free to get creative!
Make Ahead and Storing Instructions
I do not recommend making this recipe ahead of time as is. You can turn this into a hot cocoa mix by increasing the sugar to ½ cup and substituting the chocolate chips for ¼ cup of cocoa powder. Hot cocoa mix can be stored at room temperature in an airtight container for up to three months.
Leftover peppermint hot chocolate can be stored in the refrigerator in an airtight container for up to 2 days and reheated in the microwave or on the stovetop.
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📖 Recipe
Homemade Peppermint Hot Chocolate
Ingredients
- 2 tablespoons granulated sugar
- 1 tablespoon cocoa powder
- ⅛ teaspoon salt
- ¾ cup heavy cream
- ¾ cup milk - whole or 2%
- ⅓ cup semisweet chocolate chips - or chopped chocolate
- ¼ teaspoon vanilla extract
- ⅛ - ¼ teaspoon peppermint extract
- Fresh sweetened whipped cream - for topping
- Crushed peppermint - for topping
Instructions
- In a medium saucepan, whisk together the sugar, cocoa powder, ground cinnamon, and salt.
- Whisk in the heavy cream and milk and heat the mixture, stirring regularly, over medium heat until small bubbles form on the surface and wisps of steam start to rise from the pot. Do not allow the mixture to come to a full boil.
- Stir in the chocolate chips, vanilla extract, and peppermint extract. Taste the hot chocolate and add more peppermint extract as needed until you reach your desired level of minty flavor.
- Continue to heat the mixture, while stirring, until the chocolate is melted and it is thick and creamy.
Notes
- Feel free to substitute the cocoa powder and semisweet chocolate chips with 4 ounces of white chocolate chips.
- Leftover hot chocolate can be stored in the refrigerator in an airtight container for up to 2 days and reheated in the microwave or on the stovetop.
Ash
So creamy and delicious! This one’s a keeper for us.