Peppermint hot cocoa is a winter tradition in my kitchen, especially when the weather turns chilly. The combination of rich chocolate and cool peppermint is comforting and instantly festive. I find myself making this recipe whenever friends drop by or when I want to wind down in the evening with something warm.

This cocoa is special because it’s quick to make from scratch and doesn’t rely on mixes. The aroma of melting chocolate and peppermint fills the kitchen, making it feel cozy and inviting. I like to serve it in big mugs, topped with whipped cream and a sprinkle of crushed candy canes for a bit of crunch.

The texture is creamy but not overly thick, just right for sipping slowly. I often make a double batch for gatherings, since it’s always a hit with both kids and adults. It’s a simple pleasure that never disappoints.

Quick Facts

Why You’ll Love It

If you love a balance of chocolate and mint, this peppermint hot cocoa will become your go-to winter drink. It’s easy to make, uses real ingredients, and tastes far better than any store-bought mix. The recipe is flexible and works for both everyday treats and special occasions.

• Ready in 15 minutes with simple steps
• Rich, creamy texture with a refreshing mint finish
• Easily doubles for a crowd
• Customizable with toppings or dairy-free swaps
• Uses pantry staples—no fancy equipment needed

Ingredients

This recipe uses basic pantry items plus a touch of peppermint extract for that classic holiday flavor. I prefer whole milk for creaminess, but you can use any milk you like. Real chocolate and cocoa powder make the flavor deep and satisfying.

• 3 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup unsweetened cocoa powder
• 1/3 cup granulated sugar
• 1/2 cup semisweet chocolate chips
• 1/4 teaspoon salt
• 1/2 teaspoon pure peppermint extract
• 1 teaspoon vanilla extract
• Whipped cream, for topping (optional)
• Crushed candy canes or peppermint candies, for garnish (optional)

Step-by-Step Instructions

Making peppermint hot cocoa is straightforward and doesn’t require special skills. You’ll gently heat the milk and cream, whisk in the chocolate and cocoa, then finish with peppermint and vanilla. The key is to heat everything slowly so it’s smooth and not scorched.

1. In a medium saucepan, combine milk and heavy cream over medium heat. Warm until steaming but not boiling.
2. Whisk in cocoa powder, sugar, chocolate chips, and salt until fully dissolved and smooth.
3. Continue to heat, stirring frequently, until the cocoa is hot and just beginning to simmer. Do not let it boil.
4. Remove from heat and stir in peppermint extract and vanilla extract.
5. Taste and adjust sweetness or peppermint to your preference.
6. Pour into mugs. Top with whipped cream and crushed candy canes, if desired. Serve immediately.

Chef Tips

A few simple tips help ensure your cocoa is smooth and flavorful every time. Don’t rush the heating process—gentle heat prevents scorching and keeps the texture creamy. Adjust the peppermint to your taste, as extracts can vary in strength.

• Use low or medium heat to avoid burning the milk.
• Whisk constantly when adding cocoa powder to prevent lumps.
• Add peppermint extract off the heat to preserve its flavor.
• Taste before serving; some prefer a stronger mint note.
• For extra richness, use half-and-half instead of cream and milk.

Substitutions

This recipe is flexible if you need to swap ingredients. You can make it dairy-free or adjust the chocolate to suit your taste. Here are some easy substitutions that work well.

• Use almond, oat, or soy milk for a dairy-free version.
• Replace heavy cream with coconut cream for a subtle coconut note.
• Try dark chocolate chips for a deeper chocolate flavor.
• Use maple syrup or honey instead of granulated sugar.
• Swap peppermint extract for a drop of food-grade peppermint oil (use less—it’s stronger).

Storage & Reheating

Peppermint hot cocoa is best fresh, but you can store leftovers for later. Let it cool to room temperature before refrigerating. Reheat gently to maintain its creamy texture.

• Store cooled cocoa in a sealed container in the fridge for up to 3 days.
• Reheat slowly on the stovetop over low heat, stirring often.
• Add a splash of milk if the cocoa thickens upon reheating.
• Do not freeze, as the texture may change.
• Top with fresh whipped cream after reheating, not before storing.

Perfect Pairings

I like to serve this cocoa with simple, not-too-sweet treats that let the chocolate and mint shine. It also pairs nicely with holiday cookies or a light dessert. For adults, a splash of peppermint schnapps can turn it into a cozy after-dinner drink.

• Shortbread or sugar cookies
• Chocolate biscotti
• A splash of peppermint schnapps or Irish cream
• Lightly sweet breakfast breads like brioche

FAQs

Home cooks often have a few questions about making hot cocoa from scratch. Here are some answers to common concerns, from adjusting sweetness to making it ahead. These tips should help you get the best results every time.

Nutritional Note

One mug (without toppings) is about 280 calories, mostly from milk, cream, and chocolate. This is an estimate and will vary with substitutions or toppings.