This Peppermint Hot Chocolate Recipe is the a delicious hot chocolate for the holiday season.
It’s a creamy, velvety hot cocoa with a hint of peppermint that even the kids will love.
It’s the best combo of flavors for the holiday. It’s like drinking candy cane hot chocolate.
Let me share how to make this delicious, simple, comforting winter drink for Thanksgiving or Christmas.
How To Make Peppermint Hot Chocolate
You only need a few simple ingredients to make this velvety hot chocolate.
I am using plant-based ingredients in this recipe, of course, feel free to adapt if you like.
- Plant-Based Milk – I love non-dairy with a rich texture to make hot chocolate like soy milk or oat milk.
- Plant-Based Cream – you can use soy cream or canned coconut cream. For the latter, shake the can before measuring the amount called by the recipe. Coconut cream will add a coconut flavor that not everyone would love, but I truly think it’s an amazing combo with peppermint. You can also add more soy milk for a lighter texture.
- Dark Chocolate Chips – 70% cocoa is the best for a lightly sweet hot chocolate. But feel free to use 85% for a stronger cocoa flavor.
- Unsweetened Cocoa Powder
- Maple Syrup or peppermint syrup.
- Peppermint Essence – Use only with maple syrup. If you use peppermint syrup, there’s no need to use peppermint extract, it would become overpowering.
- Vanilla Extract
For Decorating, You Need:
Whipped cream – we use store-bought, dairy-free whipped cream.
- Candy Cane – crushed. To crush candy canes, place them in a mortar and use the pillar to tap and press the candy into thin pieces.
- Making Hot Chocolate
In a saucepan, over medium, whisk and heat warm milk, cream, cocoa powder, maple syrup, and dark chocolate chips.
Bring to a simmer, don’t boil, and whisk gently to melt the chocolate chips and form a creamy hot chocolate.
Keep cooking for 1 to 2 minutes, then remove from the heat and stir in the vanilla extract and peppermint essence.
Serve immediately with whipped cream, marshmallows, and crushed candy canes or peppermint candies on the top.
Making A Large Batch
It’s family time, and you may want more than two hot chocolate mugs.
You can easily double, triple, or quadruple this recipe with great success.
You can also make hot chocolate ahead of time. Store it in the fridge in a glass jar for up to two days.
Rewarm it in a saucepan over medium heat just before serving.
Frequently Asked Questions
Below are my answers to your most common questions about hot chocolate.
The best way to make thicker hot chocolate is to use full-fat milk and cream and melt chocolate chips in it.
Another option is to melt nut butter in your drink. Try melting one tablespoon of cashew butter for an ultra-thick hot chocolate.
Yes, it does, and even more, if made entirely with cocoa powder.
Surprisingly, the cocoa beans used to make cocoa powder contain some caffeine.
However, it is very low compared to coffee, and it’s safe to drink hot chocolate at night or offer to kids because 2 cups of hot chocolate contain only 4-5 mg of caffeine.
Keep in mind that 2 cups of coffee contain at least 190 mg.
It depends on the type of hot chocolate you drink.
Store-bought hot chocolate is packed with thickeners, sugar, and additives your body doesn’t need.
Also, making hot chocolate with high saturated fat milk or cream is not good for you.
However, making your own hot chocolate, like my homemade hot chocolate mix, using unrefined sugar and plant-based milk is better for you.
In fact, cocoa contains flavanols, which is a bioflavonoid that studies have shown may decrease the risk of heart disease.
More Hot Drink Recipes
Below are some more hot drink recipes for you to try:
Did You Like This Recipe?
Peppermint Hot Chocolate
Optional – for ultra-thick hot chocolate
- 1 tablespoon Cashew Butter
- In a small saucepan, add plant-based milk, non-dairy cream, unsweetened cocoa powder, dark chocolate chips, maple syrup, and the optional cashew butter for an ultra-thick hot chocolate.
- Bring the saucepan over medium heat, gently stir and cook for 2-3 minutes or until warm, and the chocolate chips are melted. It should simmer and form light bubbles on the sides of the saucepan, but never boil.
- Remove from the heat and stir in vanilla and peppermint essence. Start with the minimum amount, taste, and adjust to taste. Add more maple syrup if you like a sweeter flavor.
- Serve immediately with whipped coconut cream and crushed candy cane pieces.