Go Back

Christmas Peppermint Hot Chocolate

Christmas peppermint hot chocolate is made on the stovetop with semisweet chocolate, cocoa, and peppermint extract for a rich, steaming drink. Finish each mug with whipped cream and crushed peppermint candy canes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 4 servings
Course: Drink
Cuisine: American
Calories: 835
Ingredients Equipment Method Notes

Ingredients
  

For the hot chocolate
  • 4 cups whole milk divided
  • 0.25 cup unsweetened cocoa powder
  • 0.25 cup granulated sugar
  • 0.13 tsp kosher salt
  • 1 cup heavy cream
  • 8 oz semisweet chocolate finely chopped
  • 0.5 tsp peppermint extract
  • 1 tsp vanilla extract
For the topping
  • 1 cup whipped cream
  • 2 tbsp peppermint candy canes crushed

Equipment

  • 1 3-quart saucepan

Method
 

Make the hot chocolate
  1. In a 3-quart saucepan, whisk 1 cup of the milk with the cocoa powder, sugar, and salt until smooth.
  2. Whisk in the remaining 3 cups milk and the heavy cream.
  3. Add the chocolate and cook over medium-low heat, whisking often, for 5 to 7 minutes, until the chocolate is melted and the hot chocolate is steaming but not boiling.
  4. Remove the saucepan from the heat.
  5. Stir in the peppermint extract and vanilla extract.
Top and serve
  1. Divide the hot chocolate among 4 mugs.
  2. Top each with whipped cream and crushed peppermint candy.
  3. Serve hot.

Notes

For the smoothest texture, whisk frequently and keep the hot chocolate steaming but not boiling. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy can separate. For a dairy-free version, use unsweetened plant milk, coconut cream, and dairy-free semisweet chocolate.