Peppermint Hot Chocolate
intro
Rich, velvety hot chocolate infused with bright cool peppermint, topped with fluffy whipped cream and crushed candy canes: cozy Christmas comfort in a mug.
Ingredients
Steps
Crush Peppermint Garnish
Unwrap 2 of the 6 recipe candy canes, place them inside the sandwich-sized resealable plastic bag, and press out excess air before sealing. Use the beech wood muddler to gently pound the candies into coarse, uneven crumbs (a mix of fine red-and-white powder and 5mm-sized chunks) over approximately 2 minutes. Do not over-crush into a fine dust. Pour the crushed peppermint into the matte white ceramic ramekin, and set the remaining 4 whole recipe candy canes aside to use as mug garnish.
Whip Fluffy Topping
Pour the 1/2 cup of chilled heavy whipping cream into one of the small clear glass prep bowls. Hold the bowl steady with one hand, and use the silicone whisk to beat the cream vigorously in circular motions for 1.5-2 minutes, until soft, billowy peaks form that hold their shape for 2 seconds when the whisk is lifted out of the cream. Do not over-whip to the point of forming stiff, grainy butter. Set the bowl of whipped cream in the cool front left corner of the counter until ready to serve.
Warm Milk Base
Pour the 4 cups of whole milk from the glass measuring cup into the stainless steel saucepan. Set the saucepan on the matte black induction burner, and heat over medium-low heat (130°C/265°F) for 4-5 minutes, until the milk is steaming gently and tiny, pinprick-sized bubbles form around the inner edge of the pan. Do not bring the milk to a rolling boil, as this will scald the milk and create a grainy final texture.
Add Chocolate and Cocoa
Add the finely chopped 80g 70% dark chocolate, 2 tablespoons unsweetened cocoa powder, 2 tablespoons granulated sugar, and 1/8 teaspoon fine sea salt to the steaming milk. Use the silicone whisk to stir continuously in slow, circular motions for 2-3 minutes, scraping the bottom of the pan regularly to prevent chocolate from burning, until the chocolate is fully melted, the cocoa is completely dissolved with no dry lumps, and the mixture is a uniform deep, glossy brown.
Infuse Peppermint Flavor
Turn off the induction burner, carefully move the saucepan off the heat to the front section of the counter, and stir in 1 teaspoon pure peppermint extract and 1 teaspoon pure vanilla extract. Whisk for 30 seconds to fully combine, then taste and adjust: if you prefer a stronger mint flavor, add an extra 1/4 teaspoon peppermint extract, taking care not to add too much which will create an artificial, toothpaste-like taste. Let the mixture rest for 1 minute to allow the flavors to meld.
Strain Hot Chocolate
Place the small stainless steel fine-mesh sieve over the rim of the first clear glass mug. Slowly pour the hot chocolate through the sieve to catch any undissolved cocoa lumps or small bits of scorched chocolate from the pan bottom. Fill each mug to exactly 2cm below the rim, dividing the hot chocolate evenly between the 4 mugs lined up in a row on the front counter.
Top with Garnishes
Spoon a generous 2cm dollop of the freshly whipped cream on top of each mug of hot chocolate, letting it spill slightly over the edges for an inviting, generous look. Sprinkle 1 teaspoon of crushed peppermint from the ramekin over the whipped cream on each mug, then hook one whole recipe candy cane over the rim of each mug, with the curved end resting outside the mug to use as a stirrer.
Tips
2.Use chopped high-quality dark chocolate bars instead of chocolate chips: chocolate chips contain added waxes and stabilizers to help them hold their shape in baking, which prevents them from melting into a silky, glossy texture. Chopped 70% cacao bar chocolate creates a luxuriously smooth, rich hot chocolate.
3.Add peppermint extract only after removing the pan from heat: high heat breaks down the delicate mint essential oils in peppermint extract, leading to a flat, artificial, almost medicinal flavor. Adding it off-heat preserves the bright, cool, fresh peppermint taste.
OMG this peppermint hot chocolate is SO good! I made it last night for our family movie night and everyone went back for seconds. I topped ours with extra crushed candy canes and a mountain of whipped cream, and it was perfect for the 30 degree weather we had upstate. Total game changer compared to my usual generic hot cocoa mix!
My kids loved this! I stirred in a little extra white chocolate for sweetness and they begged me to make it again after school this week. Super easy too, I didn’t have to run to the store for any fancy ingredients which is a total win on busy weeknights.
Made this for our office holiday potluck yesterday and people would not stop asking me for the recipe. I swapped the regular milk for oat milk since a couple coworkers are dairy free and it still came out super creamy and rich. 10/10, will be making this all December long.
Is there a way to make this without heavy cream? I’m trying to cut back a little but I don’t want it to taste watery. I’ve tried other lightened up hot chocolate recipes before and they always taste like sad warm chocolate milk lol.
Perfect post-hike warm up! I made a batch of this in my travel thermos before heading out to the trails last weekend and it kept me toasty the whole time. I added a tiny splash of peppermint schnapps to my cup after I got back to the car and *chef’s kiss*.
Wait, how finely do I crush the peppermint candies? I tried crushing some last year for hot chocolate and I had giant sharp chunks that were impossible to sip through a straw lmao. Don’t want to make that mistake again!
This saved our snow day when we were stuck inside earlier this week! The boys were bouncing off the walls, so we whipped this up in 10 minutes and decorated our mugs with sprinkles and marshmallows. Zero complaints, even from my pickiest eater who hates anything mint flavored (I used a little less peppermint extract for his cup).
Wait this is so easy even I can make it in my dorm room? I only have a mini fridge and a microwave, no stovetop. Has anyone tried microwaving this instead of heating it on the stove?
Used dairy free dark chocolate and almond milk, and it came out incredible. I was worried the peppermint would taste artificial if I used regular extract, but it tasted just like the fancy cafe version that costs $7 a cup. Saved so much money making it at home!
Made a big batch of this for our tailgate before the Cowboys game last weekend, kept it in the crockpot on low the whole time. People were spiking it with bourbon and peppermint schnapps all game, we went through 3 gallons worth. Total hit.
I love this recipe but I felt like the peppermint flavor was a little too strong when I made it the other night? Did I do something wrong? I measured a full teaspoon of extract like the recipe said, maybe my extract is extra potent?
10 minute cook time? Sign me up. I hate complicated holiday recipes that require 1000 steps and a million dishes. This only used one pot, tasted amazing, and I didn’t have to spend all night in the kitchen. 10/10 for lazy cooks like me.
I’ve been making peppermint hot chocolate for my grandkids for 40 years, and I have to say this recipe is just as good as my old standby! I loved the tip about adding a tiny pinch of salt to bring out the chocolate flavor, I never thought to do that before. Will be using that trick from now on.
I work at a coffee shop and we sell a peppermint hot chocolate that’s super popular, but I swear this homemade version is better. I added a little dark chocolate syrup drizzle inside the mug before pouring and it looked like something you’d pay $8 for at a cafe.
Wait it’s 70 degrees here in Phoenix and I still made this last night lmao. I cranked the AC, put on a Christmas movie, and drank a huge mug of it. No such thing as too warm for peppermint hot chocolate in my book.
Paired this with your classic chili recipe last night for our weekly Sunday dinner and it was the perfect cold weather combo. The mint cut through the richness of the chili so well, I never would’ve thought to pair those two but it worked!
I made a big batch of this for my kid’s class holiday party today and every single kid asked for seconds. I served it with mini marshmallows, crushed candy canes, and little chocolate shavings for a topping bar, it was such a hit. Even the teachers asked for the recipe!