'Tis the season for homemade hot chocolate, and peppermint adds a festive twist. It's simple to prepare, ready in 10 minutes and you can adjust the amount of sugar, mint and chocolate to your preference.
Quick and festive
There's something magical about a cup of hot chocolate with peppermint during the holiday season. And it's so easy to make from scratch!
It's perfect for Christmas morning and to sip indoors while the weather makes it impossible to go outside.
This minty version is different from the more classic whipped cream hot chocolate as it doesn't start from a homemade cocoa mix. It only uses semisweet chocolate, no cocoa powder or thickeners.
It's all about getting the perfect peppermint flavor. For that, using a good extract is key. So start with a small amount and adjust from there.
FAQ
As a median that will appeal to most, use regular semisweet chocolate chips or a 60-64% chocolate bar. The higher the percentage, the less sugar the chocolate has. However, the type of chocolate depends on your preference, as you can make it sweeter or less intense by using a chocolate bar with a lower cocoa percentage or some milk chocolate. I like dark chocolate around 70%.
Yes, you can use plant-based milk like almond, soy or coconut milk and non-dairy cream. Make sure whatever topping you use is also non-dairy. Keep in mind that the flavor and sometimes texture of the hot chocolate will be slightly different.
Absolutely! Slow cookers are convenient for making large batches. Combine your ingredients, set it on low, and let it simmer. Then serve and add the toppings.
How to make minty hot chocolate
The amount given in the recipe card can be modified. Use more for a stronger drink or less for a creamier one with less chocolate flavor.
Chocolate
Start with regular semisweet chocolate or good chocolate chips that melt well.
I like an intense chocolate flavor, so I use very dark ones and sometimes add a small amount of bittersweet.
Experiment and find your perfect brand or mix.
Milk + cream
The amounts of each can also be adjusted to your palate.
Cream adds richness and makes it more unctuous, but don't go overboard, or it'll be too heavy.
Stovetop or slow cooker
Both methods work.
I'm old-fashioned and like the coziness of stirring hot chocolate on the stove, but that's me. Choose whatever makes your day easier.
Slow cookers are especially good for large batches.
Serving
Plan how many servings you need and adjust the size of the cup or mug.
You can leave more or less space for the toppings. I like to fill it almost to the brim.
Toppings
Though they're optional, they add a lot to the experience.
- Candy canes, whole and crushed: they make it extra festive.
- Marshmallows: a classic that never goes out of style. Use several mini or one large marshmallow. Consider that they'll add sweetness when they dissolve in the hot beverage.
- Homemade cream: you can make it in advance and keep it refrigerated. Using a piping bag with a large star tip makes a festive cup of hot chocolate, but you can also use a spoon and simply add a scoop of cream.
- Christmas sprinkles: they're fun and make for a whimsical drink, especially for gatherings. Sprinkle them on top of the marshmallows or whipped cream and crushed candy canes.
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Peppermint Hot Chocolate (quick and easy)
Ingredients
- 2 ¼ cups whole milk
- ¾ cup heavy cream
- ¼ to ⅓ cup sugar, depending on what chocolate you use
- ¾ cup semisweet chocolate, chopped chocolate bar or chips (I use Callebaut 811 semisweet callets and Ghirardelli intense chocolate bar)
- ½ teaspoon vanilla extract
- ¼ to ½ teaspoon peppermint extract, or to taste (I use Nielsen Massey pure peppermint extract)
- mini marshmallows, to serve
- candy canes, whole and crushed
Instructions
- Heat 2 ¼ cups whole milk and ¾ cup heavy cream in a medium saucepan over medium heat until just warm. Don't let it boil!
- Remove from the stove and stir in ¼ to ⅓ cup sugar and ¾ cup semisweet chocolate until they start to dissolve.
- Return to medium-low heat and continue stirring until the chocolate is melted and well integrated with the other ingredients.
- Remove the pan from the heat and stir in ½ teaspoon vanilla extract and ¼ to ½ teaspoon peppermint extract. If in doubt, start with the small amount. Taste and adjust.
- Pour into mugs, top with mini marshmallows and candy canes, whole and crushed, and enjoy!
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