Peppermint Hot Chocolate
My Homemade Peppermint Hot Chocolate combines rich, creamy chocolate with a refreshing hint of peppermint that makes every sip feel like a special treat. This drink comes together in less than 30 minutes and uses simple ingredients you probably already have in your pantry. The combination of smooth chocolate and cool peppermint creates the perfect balance that my entire family now requests all winter long.
Equipment
- Medium saucepan 2-3 quart capacity
- Whisk for mixing
- Measuring cups and spoons
- Ladle for serving
- Mugs for serving
- Immersion blender (optional) for extra frothy texture
Ingredients
- 4 cups whole milk or your preferred milk alternative
- 1/3 cup unsweetened cocoa powder use quality cocoa powder for best results
- 1/3 cup granulated sugar adjust to taste
- 1/4 cup semi-sweet chocolate chips use quality chocolate chips for best results
- 1/2 teaspoon peppermint extract start with less if you prefer subtle mint
- 1/4 teaspoon vanilla extract
- salt a pinch
- whipped cream for topping
- candy canes or peppermint candies crushed, for garnish
Instructions
- Gather all ingredients and measure them out before you begin cooking. Place your saucepan on the stove over medium-low heat and have your whisk and serving mugs ready.
- Add the cocoa powder, sugar, and salt to your saucepan. Whisk these dry ingredients together thoroughly to break up any lumps and ensure the mixture is completely combined and uniform in color.
- Pour about 1/4 cup of the milk into the dry mixture and whisk vigorously to create a smooth paste. Keep whisking until no dry spots remain and the mixture is glossy.
- Slowly pour in the rest of the milk while whisking constantly. Scrape the bottom and sides of the pan to incorporate all the cocoa paste until the mixture is completely smooth with no visible lumps.
- Increase the heat to medium and continue whisking occasionally. Heat until the hot chocolate is steaming and small bubbles form around the edges, but do not let it come to a full boil.
- Once the mixture is hot and steaming, remove the pan from heat and add the chocolate chips. Let them sit for about 30 seconds, then whisk until completely melted and incorporated.
- Stir in the peppermint extract, starting with 1/4 teaspoon if you prefer subtle mint, and add the vanilla extract. Whisk thoroughly, then taste and add more peppermint extract if desired.
- For an extra creamy, café-style texture, use an immersion blender to blend for 20-30 seconds until frothy. If you don't have an immersion blender, simply whisk vigorously for a similar effect.
- Pour the hot chocolate into your prepared mugs. Top each mug with a generous dollop of whipped cream, sprinkle with crushed candy canes, and add a whole mini candy cane as a stirrer if desired. Serve immediately while hot.
Notes
- Use whole milk for the creamiest texture, but feel free to substitute with your preferred milk alternative.
- Don't overheat the mixture as boiling can cause the milk to scorch and develop an unpleasant taste.
- Start with less peppermint extract and add more to taste, since it's easy to overdo the mint flavor.
- Whisk frequently while heating to prevent a skin from forming on top of the milk.
- Use quality cocoa powder for the richest, most chocolatey flavor.
- Add a pinch of espresso powder to enhance the chocolate flavor without adding coffee taste.
- Warm your mugs with hot water before pouring to keep your hot chocolate hotter longer.
- Make it extra thick by using less milk or adding an extra tablespoon of cocoa powder.
- Adjust sweetness based on your chocolate chips (use less sugar if using milk chocolate chips).
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently.
Nutrition
Serving: 1CupCalories: 245kcalCarbohydrates: 38gProtein: 9gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 125mgFiber: 3gSugar: 32gCalcium: 28mgIron: 8mg
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