Peppermint Hot Chocolate
This Peppermint Hot Chocolate is silky smooth and rich with the flavors of pure bittersweet chocolate and peppermint combined with cream. Enjoy a moment of bliss while you warm yourself with a comforting cup of this hot chocolate.
Nothing beats a cup of hot chocolate in the winter time, unless you love peppermint. This Peppermint Hot Chocolate takes regular hot chocolate up a notch with it’s pure peppermint flavor that’s infused in both the hot chocolate and the whipped cream.
Easy Ingredients
- Heavy Whipping Cream & Half and Half: If you the the most delicious hot chocolate, use heavy whipping cream & half and half. If you must substitute one, I suggest using whole milk instead of the half and half, but please don’t use 2% milk, or you will taste a big difference in the richness.
- Peppermint Extract: Use pure peppermint extract in this recipe, not imitation. Don’t use mint extract. It will have a different flavor and be stronger in taste.
- Bittersweet Chocolate: Use high quality chocolate. I used a Ghirardelli 60% cacao bittersweet chocolate bar.
Tips for this recipe
- Make sure to not add the peppermint extract to the hot chocolate until it’s removed from the heat. If you add the extract while the hot chocolate is simmering, the extract will dissipate and loose its potent flavor. You should always use any extracts after removing something from the heat.
- I used 50/50 heavy whipping cream and half & half in this recipe. Trust me it makes the most delicious rich cup of hot chocolate. However, if you’re worried about calories, you can change to whole milk, or part whole milk. I don’t suggest using 2 percent milk though. I’ve tried it and it made a big difference in the richness and taste.
- If you want to make this recipe for a crowd, feel free to triple the recipe and transfer it to a crockpot on the warm setting. Stir it once or twice before serving, and ladle it into cups. You can make a hot chocolate counter, and place the whipped cream, and other toppings on the side for your guests to choose from.
- For an adult version of this recipe, feel free to add some peppermint Schnapps.
Make the Peppermint Hot Chocolate
Add the chocolate and water to a medium saucepan over medium-low heat, and heat until melted. Add the sugar and salt. Turn heat to medium and bring to a boil. Boil for 2 minutes, stirring occasionally.
Add the whipping cream and half & half. While stirring constantly, heat the mixture over medium heat until it’s scalding but not boiling. Remove from the heat. Add the peppermint extract and whisk it until the extract is incorporated.
Make the Whipped Cream
Add the whipping cream, powdered sugar and peppermint extract to the bowl of a stand mixer fitted with the whisk attachment. Whisk on low for a few seconds and gradually increase speed as the whipping cream starts to thicken. Whisk until the cream turns into to medium soft peaks.
Scoop spoonfuls onto the top of the cups of hot chocolate. For more peppermint goodness, sprinkle crushed peppermint candy over the whipped cream.
Frequently Asked Questions
What’s the difference between hot chocolate and hot cocoa?
Hot chocolate is made with good quality chocolate bars. Whereas, hot cocoa is made with cocoa powder such as Hershey’s.
Can I freeze this hot chocolate?
No, I’m afraid not. The chocolate and milk will separate, and it won’t be silky smooth.
Not a fan of peppermint? Check out my recipe for regular Homemade Hot Chocolate.
For more topping options, try these homemade Vanilla Marshmallows or Peppermint Marshmallows.
If you make this recipe, I hope you’ll give it a rating and comment on how you liked it.
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Peppermint Hot Chocolate
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 5 cups 1x
- Category: Drinks
- Method: Cook
- Cuisine: American
Description
This Peppermint Hot Chocolate is so silky smooth and rich. Enjoy a hot cup of this decadent hot chocolate on a cold day. You will soon want another cup!
Ingredients
PEPPERMINT HOT CHOCOLATE
- 2 ounces of Ghirardelli 60% cacao bittersweet chocolate, (1/2 of a 4 ounce bar), slightly broken up.
- 1 cup water
- 3 Tablespoons granulated sugar
- Pinch of salt
- 2 cups heavy whipping cream* (see note below)
- 2 cups half and half* (see note below)
- 1/4 teaspoon pure peppermint extract
PEPPERMINT WHIPPED CREAM
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon pure peppermint extract
- Crushed peppermint candy, optional
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Instructions
PEPPERMINT HOT CHOCOLATE
- Add the chocolate and water to a medium saucepan over medium-low heat, and heat until melted. Add the sugar and salt. Turn heat to medium and bring to a boil. Boil for 2 minutes, stirring occasionally.
- Add the whipping cream and half & half. While stirring constantly, heat the mixture over medium heat until it’s scalding but not boiling. Remove from the heat. Add the peppermint extract and whisk it until the extract is incorporated.
PEPPERMINT WHIPPED CREAM
- Add the whipping cream, powdered sugar and peppermint extract to the bowl of a stand mixer fitted with the paddle attachment. Whisk on low for a few seconds and gradually increase speed as the whipping cream starts to thicken. Whisk until the cream turns into to medium soft peaks.
- Scoop spoonfuls onto the top of the cups of hot chocolate. For more peppermint goodness, sprinkle crushed peppermint candy over the whipped cream.
- Refrigerate for up to 3 days. To reheat, heat over medium heat in a saucepan, but don’t boil. Heat until it’s simmering around the edges and remove from the heat. You can also heat in the microwave, but don’t allow it to boil.
Notes
- *I love to make this recipe with pure heavy whipping cream, especially when I serve it on holidays. However, it is still delicious with half and half, or whole milk for a lower fat version.