This cozy peppermint hot chocolate is pure winter magic in a mug! Rich, creamy, and perfectly balanced with cool peppermint, it’s my go-to recipe for holiday entertaining or quiet snow days at home. The secret lies in using quality chocolate and just the right touch of peppermint extract for that classic winter flavor that pairs beautifully with my favorite chewy peppermint cookies.

Why You’ll Love This Peppermint Hot Chocolate

Rich and creamy texture like drinking melted chocolate
Perfect balance of chocolate and cool peppermint
Quick and easy to prepare in one pot
Make-ahead friendly for entertaining
Customizable peppermint strength to taste
Festive serving options for both kids and adults
No artificial ingredients or candy canes needed

This recipe transforms simple ingredients into something truly special. The magic happens when quality semisweet chocolate melts into warm milk and cream, creating a decadent base that’s elevated with pure peppermint extract. Unlike recipes that rely on crushed candy canes, using extract gives you complete control over the peppermint intensity – ensuring your hot chocolate never tastes like toothpaste!

The best part? You can prep the chocolate base a day ahead when entertaining, then just reheat and add the extract when you’re ready to serve. Top with pillowy whipped cream, a sprinkle of crushed candy canes, or one of those big gourmet marshmallows that slowly melt into a crown of sweetness. For the grown-ups, a splash of peppermint schnapps turns this cozy drink into a festive cocktail perfect for trimming the tree!

Ingredients Overview

Let’s talk about what makes this peppermint hot chocolate so special! Each ingredient plays a crucial role in creating that perfect cup of cozy comfort.

Semi-sweet Dark Chocolate: The star of our show! Use high-quality chocolate bars (like Ghirardelli or Lindt), chopped into small pieces. Chocolate bars melt more smoothly than chips, which contain stabilizers. I love using semi-sweet chocolate since it creates the perfect balance with our peppermint, similar to my favorite chocolate-covered holiday treats.
Whole Milk & Heavy Cream: This dynamic duo creates that luxurious, velvety texture we’re after. The fat content is key – whole milk provides the perfect base while heavy cream adds richness. For a lighter version, you can use all whole milk, but I promise the splash of cream is worth it!
Pure Peppermint Extract: Just like my festive holiday desserts, quality extract makes all the difference. Pure extract gives you clean, bright peppermint flavor without any artificial aftertaste.
Vanilla Extract: A touch of vanilla rounds out the flavors and adds warmth to the chocolate-peppermint combination.
Salt: Don’t skip this! A pinch of salt enhances the chocolate flavor and balances sweetness.

Success Tips & Tricks

Temperature Control: Heat your milk mixture slowly over medium-low heat. Rushing with high heat can scorch the milk and create a grainy texture.
Chocolate Melting: Remove the pan from heat before adding chocolate. The residual heat will melt it perfectly while preventing separation. Whisk gently until smooth.
Extract Addition: Always add peppermint extract at the end and start with less than you think you need. You can always add more, but you can’t take it away! I suggest starting with ¼ teaspoon and adjusting to taste.
Storage Solution: If making ahead, store the base without extracts added. When reheating, warm gently on low heat, stirring occasionally, then add extracts fresh for the brightest flavor.

Step-by-Step Instructions

Let me walk you through making this cozy peppermint hot chocolate! The process is simple but the results are pure winter magic.

Prep the chocolate: Finely chop 6 ounces of semisweet chocolate. The smaller pieces will melt more evenly, just like when making my favorite cannoli dip.
Heat the base: In a medium saucepan, warm 2 cups whole milk and 1 cup heavy cream over medium heat until small bubbles form around the edges. Don’t let it boil!
Add chocolate: Remove from heat and add the chopped chocolate. Let stand for 1 minute, then whisk until smooth and glossy.
Infuse with peppermint: Start with ¼ teaspoon pure peppermint extract and ½ teaspoon vanilla extract. Mix well and taste. Add more peppermint extract in tiny drops until you reach your desired minty level.

Pro Tip: If making ahead, let cool completely before refrigerating. When ready to serve, reheat gently over low heat, whisking occasionally.

Recipe Variations

This peppermint hot chocolate is perfectly delicious as-is, but here are some fun ways to customize it:

White Chocolate Version: Replace semisweet chocolate with white chocolate for a sweeter, creamier drink that reminds me of those irresistible Oreo fluff desserts.
Light & Creamy: Use all whole milk instead of the cream-milk mixture. It’s still delicious but lighter, perfect for pairing with anise cookies.
Grown-Up Version: Skip the peppermint extract and add 2-3 tablespoons peppermint schnapps per serving.
Double Chocolate: Drizzle chocolate syrup inside your mug before pouring in the hot chocolate for an extra special presentation.

Topping Ideas

Freshly whipped cream
Giant marshmallows
Crushed candy canes
Chocolate shavings
Peppermint sticks for stirring

Baker’s Secret: For the perfect hot chocolate bar, warm your mugs with hot water before filling them. Cold mugs can quickly cool down your perfectly heated chocolate!

FAQs & Final Thoughts

Can I use peppermint oil instead of extract?

Yes, but use it very sparingly! Peppermint oil is much more concentrated than extract. Start with just 1-2 drops per serving and adjust to taste. You can always add more, but you can’t take it away once it’s in there!

How long can I store the hot chocolate base?

The prepared base keeps well in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stovetop, whisking occasionally. For best results, add the extracts after reheating.

Can I make this dairy-free?

Absolutely! Replace the milk and cream with your favorite non-dairy alternatives. Full-fat coconut milk creates an especially rich and creamy result, just like when making my favorite red velvet brownies.

My hot chocolate seems too thick – what should I do?

Simply whisk in additional warm milk, a little at a time, until you reach your desired consistency. The chocolate will naturally thicken as it cools, so you might want it slightly thinner than you’d think.

Final Thoughts

This peppermint hot chocolate is pure winter comfort in a mug! There’s something magical about wrapping your hands around a steaming cup of chocolate kissed with cool peppermint – it’s like a warm hug on a chilly day. Whether you’re curled up with a good book or hosting friends for holiday festivities, this recipe never fails to bring smiles.

I’d love to hear how you make this recipe your own! What’s your favorite way to top it? Are you team marshmallow or team whipped cream? Drop me a comment below – I read every single one and love sharing cozy moments with you all! Happy sipping! ❄️☕

PEPPERMINT HOT CHOCOLATE