Cocoa Peppermint Hot Chocolate

There's something about the first sip of peppermint hot chocolate that stops you mid-conversation—that moment when warmth and coolness collide on your tongue and suddenly the whole room feels smaller, cozier. I discovered this combination by accident one December when I grabbed the wrong extract bottle and didn't realize until I'd already stirred it in, but instead of starting over, I leaned into the mistake. Now it's become my answer to those evenings when you need comfort but also want something that wakes you up a little.

I made this for my sister last winter when she showed up at my door exhausted from exams, and watching her wrap her hands around the mug and actually smile for the first time in days—that's when I knew this recipe was worth keeping. She's not even a hot chocolate person, but the peppermint somehow made her a believer.

Ingredients

• Whole milk: Use whatever temperature it is from the fridge and let the heat do the work—rushing this with high heat makes it break or scorch along the bottom.
• Heavy cream: Optional but it's the difference between good and creamy; if you skip it, add an extra splash of milk.
• Unsweetened cocoa powder: Don't grab the sweetened kind by accident like I did once—it changes everything and you'll end up adjusting sugar endlessly.
• Granulated sugar: Taste it as you go because peppermint is strong and can hide sweetness.
• Semi-sweet chocolate chips: The kind you bake with work perfectly here; chopped bar chocolate melts a bit unevenly but still tastes amazing.
• Peppermint extract: Start with half a teaspoon and taste before adding more—this stuff is concentrated and a little goes a long way.
• Vanilla extract: This rounds out the peppermint and keeps it from feeling one-note.
• Salt: A pinch seems tiny but it brings everything forward and balances the sweetness.

Instructions

Warm the milk gently:

Pour milk and cream into a small saucepan and heat over medium, watching for that moment when steam rises but before bubbles form around the edges. Listen for the quiet sound of it warming and don't walk away—scorched milk tastes terrible and ruins the whole thing.

Whisk in the dry ingredients:

Sprinkle cocoa powder, sugar, and salt over the hot milk and whisk steadily until there are no lumps and everything dissolves into the cream. This takes about a minute of actual whisking, not just stirring.

Melt the chocolate:

Add chocolate chips and let them sit in the heat for a few seconds before stirring; this gives them time to soften so you're not fighting to break them down.

Add flavor and taste:

Remove from heat, stir in both extracts, then taste. This is where you become the boss of your own drink—want more peppermint? Add it now.

Pour and garnish:

Pour into mugs and top with whatever makes you happy: whipped cream, crushed candy canes that dissolve into the warmth, or chocolate shavings that melt on your tongue.

Save

There's a moment when everyone around the table stops talking and just sits with their mug for a second, and that's when you know you've made something right. This drink does that.

Flavor Balance Tips

The beauty of this recipe is how the peppermint plays against the cocoa—neither one overpowers the other if you're careful. If you find yourself reaching for more sweetness, you might actually need more peppermint instead; sometimes what feels like missing sweetness is actually asking for more flavor complexity. Vanilla is your secret weapon here because it makes everything taste rounder and more complete.

Adaptations That Actually Work

For dairy-free versions, oat milk froths better than almond milk and creates a creamier final drink without any weird grainy texture. If you're out of peppermint extract, you can steep fresh mint in the warm milk for a few minutes and strain it out, though the flavor will be lighter and more herbal. Dark chocolate lovers can swap the semi-sweet chips for dark chocolate and reduce the sugar slightly—the bitterness is stunning against the peppermint.

Serving and Storing

Make this right before serving because it's meant to be hot and the flavors shine that way. If you somehow have leftovers, you can reheat them gently the next morning, though the texture of the chocolate won't be quite as silky. For a crowd, double the recipe and keep it warm in a small slow cooker, letting people add their own toppings so everyone gets exactly what they want.

• Pair it with something buttery like shortbread or biscotti to cut the richness.
• A sprinkle of sea salt on top of the whipped cream adds a sophisticated contrast.
• Make it ahead of time for a holiday gathering by prepping all your dry ingredients in a jar so you just need to heat milk when guests arrive.

Save

This is the kind of drink that turns an ordinary evening into something worth remembering. Make it for someone you love.

Your Questions Answered

→ Can I use non-dairy milk in this drink?

Yes, almond, soy, oat, or other non-dairy milks work well and maintain creamy texture, especially when combined with a plant-based cream alternative.

→ How can I adjust the peppermint flavor strength?

Start with half a teaspoon of peppermint extract and add more gradually until it suits your taste preferences.

→ Is it necessary to add heavy cream?

Heavy cream is optional but adds extra richness; you can omit it or replace with a non-dairy alternative for a lighter version.

→ What toppings complement this beverage?

Whipped cream, crushed peppermint candies, candy canes, or chocolate shavings enhance flavor and presentation beautifully.

→ Can I prepare this drink in advance?

It’s best served warm and fresh, but you can prepare the base ahead and gently reheat before serving.