Creamy Peppermint Hot Cocoa
This Creamy Peppermint Hot Cocoa tastes like Christmas in a cup — rich, smooth, and perfectly balanced with cool peppermint. It’s the drink that warms your hands, your heart, and your holiday spirit. Cozy up with a blanket, top it with whipped cream and crushed candy canes, and sip on something sweetly nostalgic.
Creamy Peppermint Hot Cocoa
Velvety homemade hot cocoa with peppermint and whipped cream — a cozy, festive drink for cold winter days.
Equipment
- Small saucepan
- Whisk
- Heatproof mugs
Ingredients
- 2 cups whole milk or milk of choice
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar adjust to taste
- ¼ cup semisweet chocolate chips
- ¼ teaspoon peppermint extract
- Whipped cream for topping
- Crushed candy canes or peppermint bits for garnish
Instructions
Warm the milk:
- In a small saucepan, heat milk over medium-low heat until steaming but not boiling.
Add chocolate & cocoa:
- Whisk in cocoa powder, sugar, and chocolate chips until smooth and melted.
Add peppermint:
- Stir in peppermint extract and whisk to combine.
Serve:
- Pour into mugs, top with whipped cream, and sprinkle with crushed candy canes.
Notes
💡 Adjust peppermint extract lightly — a little goes a long way!
🧊 Best served fresh, but leftover cocoa can be reheated gently on the stove.
🧊 Best served fresh, but leftover cocoa can be reheated gently on the stove.
💡 Tips & Variations
- For extra creaminess, use half milk and half cream.
- Add espresso for a mocha twist.
- Top with marshmallows and drizzle with chocolate syrup for a decadent version.
🍽️ Serving Suggestions
Serve with cookies, cinnamon rolls, or pancakes for a cozy holiday breakfast or dessert drink.
🧊 Storage & Reheating
Refrigerate leftovers up to 2 days. Reheat gently on the stove, whisking to restore creaminess.
— From The Recipe Host: Where flavor feels like home.
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