How to make the best peppermint hot chocolate. Rich and creamy, made with real chocolate and pure peppermint extract for a festive twist on classic cocoa.
There’s nothing cozier than a steaming mug of hot chocolate after time spent outside in the cold. It’s a simple ritual that feels special and brings everyone together during the holiday season.
This recipe is quick and straightforward. Warm the milk, melt the chocolate, stir in peppermint, and you’ve got a rich, creamy cup of cocoa in minutes.
Have you tried making healthy homemade marshmallows?
Peppermint adds a bright, cooling contrast to the deep chocolate flavor, turning ordinary hot cocoa into something lively and festive.
What you need to make peppermint hot chocolate
Ingredients
- Chocolate chips – Use milk, semi-sweet, or dark chocolate depending on how sweet or intense you want the drink.
- Milk – Any milk works: skim, 2%, whole, half-and-half, cream, or plant-based alternatives like almond or oat milk. Whole milk gives a nicely balanced, creamy texture.
- Peppermint extract – A small amount goes a long way. Start with a little and adjust to taste so the mint doesn’t overpower the chocolate.
Tip: Using a high-quality chocolate bar (8 ounces, chopped) is a great substitute for the chips called for in the recipe.
Optional add-ins
- Vanilla extract – Stir in a teaspoon off the heat to deepen the flavor.
- Sea salt – A pinch enhances the chocolate’s richness and balances the sweetness.
- Candy canes – Crushed candy canes add texture and extra peppermint flavor for a festive finish.
How to make hot chocolate with peppermint
Melt the chocolate – In a medium saucepan over medium-low heat, combine 1 1/2 cups chocolate chips with 1/4 cup milk or cream. Stir constantly until the chocolate melts and the mixture is smooth.
Add the milk – Gradually whisk in the remaining milk until the mixture is smooth and heated through. It should be steaming but not boiling.
Remove from heat – Take the pan off the stove and stir in up to 1/2 teaspoon peppermint extract. If using vanilla or a pinch of salt, add them off the heat as well. Taste and adjust peppermint a little at a time.
Tips for success
To serve – Serve immediately while hot. Top with whipped cream, marshmallows, crushed candy canes, or sprinkles for a festive touch.
To store – Cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring to restore creaminess.
Variations – Milk chocolate yields a sweeter, lighter drink; semi-sweet or dark chocolate produces a deeper, more intense cocoa.
Substitutions – Swap whole milk for any nut milk, coconut milk, heavy cream, or half-and-half depending on the richness you want.
Why you’ll like this peppermint cocoa recipe
- Super easy to make in about 5–15 minutes.
- Requires just a few pantry-friendly ingredients.
- Deliciously smooth, rich, and festive — perfect for cold evenings and holiday gatherings.
FAQ about homemade peppermint hot cocoa
How do you make hot chocolate with milk if you don’t have cocoa powder?
Melt chocolate chips or a chopped chocolate bar directly into steaming milk. Stir until fully combined and smooth for a rich hot chocolate without cocoa powder.
Can you make dairy-free hot chocolate?
Yes. Use a plant-based milk like almond, oat, or coconut milk and choose dairy-free chocolate to keep the drink fully dairy-free.
Is this recipe gluten free?
Yes. Made from milk (or a milk alternative) and chocolate, this hot cocoa contains no gluten ingredients by default. Always check labels if avoiding cross-contamination.
Peppermint Hot Cocoa
4 servings
1 minute
15 minutes
16 minutes
Rich and creamy peppermint hot chocolate made with real chocolate and peppermint extract for a festive, cozy drink.
Ingredients
- 1 and 1/2 cups chocolate chips
- 4 cups milk
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon salt (optional)
- 1 teaspoon vanilla extract (optional)
- Crushed candy canes (optional)
Instructions
- In a medium saucepan over medium-low heat, melt 1 1/2 cups chocolate chips with 1/4 cup milk or cream, stirring constantly until smooth.
- Gradually whisk in the remaining milk until the mixture is smooth and heated through. Keep it steaming but not boiling.
- Remove from heat and stir in up to 1/2 teaspoon peppermint extract. Add vanilla and a pinch of salt if using. Taste and adjust peppermint as needed.
Notes
To Serve – Best served immediately while hot. Top as desired.
To Store – Refrigerate in an airtight container for up to 3 days. Reheat gently.
Variations – Use milk, semi-sweet, or dark chocolate to change sweetness and intensity.
Substitutions – Swap in plant-based milks, heavy cream, or half-and-half for different textures and richness.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 145
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 21mg
Sodium: 270mg
Carbohydrates: 14g
Protein: 9g