Why You’ll Love This Recipe

I love this recipe because it’s quick, simple, and tastes like something you’d order from a café during the holidays. The creamy dark chocolate base gives it depth and richness, while the peppermint adds that cool, refreshing twist that feels instantly festive. It’s ideal for chilly winter nights, holiday movie marathons, or a sweet treat after dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups milk
1/2 cup dark chocolate chips
1/2 teaspoon peppermint extract
Crushed candy canes and whipped cream for garnish

Directions

I start by heating the milk in a medium saucepan over medium heat until it’s warm but not boiling. Then I add the dark chocolate chips and whisk until they melt completely and the mixture becomes smooth and velvety.
Once the chocolate is fully incorporated, I stir in the peppermint extract and whisk again to blend everything evenly. The aroma of peppermint and chocolate together always makes my kitchen smell like the holidays.
I pour the hot chocolate into mugs and top each one with a generous swirl of whipped cream. Finally, I sprinkle crushed candy canes over the top for a festive touch and a little crunch.

Servings and Timing

This recipe serves 2 people.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

Sometimes I use a mix of dark and milk chocolate chips for a creamier texture. When I want it extra rich, I add a splash of heavy cream or half-and-half to the milk. For a dairy-free version, I use almond milk or oat milk—they both make it deliciously smooth. I also love adding a few mini marshmallows or a drizzle of chocolate syrup on top for extra indulgence. For an adult version, a splash of peppermint schnapps turns it into a cozy cocktail.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I warm it slowly on the stovetop over low heat, whisking often to keep it smooth and creamy. I avoid microwaving since it can make the texture uneven.

FAQs

Can I use cocoa powder instead of chocolate chips?

Yes, I use 3 tablespoons of cocoa powder and sweeten to taste with sugar or honey.

How can I make it creamier?

I replace some of the milk with heavy cream or half-and-half for a richer texture.

Can I make it dairy-free?

Absolutely. I love using almond milk, oat milk, or coconut milk—they all work beautifully.

Can I use white chocolate instead of dark?

Yes, white chocolate makes a delicious peppermint white hot chocolate.

What’s the best way to crush candy canes?

I place them in a zip-top bag and crush them gently with a rolling pin or meat mallet.

Can I make this for a crowd?

Yes, I multiply the ingredients and keep it warm in a slow cooker for serving.

How strong is the peppermint flavor?

It’s mild and refreshing, but I adjust the extract to taste if I want it stronger.

Can I add coffee?

Definitely! I add a shot of espresso or some brewed coffee for a peppermint mocha twist.

Can I make it ahead of time?

Yes, I make the base ahead, refrigerate it, and reheat before serving with fresh whipped cream.

What can I top it with besides whipped cream?

Mini marshmallows, chocolate shavings, or a drizzle of chocolate syrup make great toppings too.

Conclusion

I love how this Peppermint Hot Chocolate combines the cozy comfort of classic cocoa with the refreshing taste of peppermint. It’s rich, creamy, and festive—just what I need to get into the holiday spirit. Whether I serve it at a winter gathering or sip it on a quiet snowy evening, it always feels like pure holiday magic in a mug.