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Peppermint Hot Chocolate with Homemade Whipped Cream
Cozy up with peppermint hot chocolate topped with fluffy homemade whipped cream. Learn how to make this festive winter drink in minutes.
Peppermint Hot Chocolate with Whipped Cream is a winter-inspired beverage that pairs the deep, velvety notes of classic hot cocoa with the cool, refreshing taste of peppermint. The drink is traditionally prepared by gently heating milk (or a preferred dairy-free alternative) with cocoa powder or finely chopped dark chocolate, sweetening it with sugar, and infusing the mixture with peppermint extract or crushed candy canes. Once fully blended and steaming, it is poured into mugs and crowned with a generous swirl of lightly sweetened whipped cream, often finished with a scattering of peppermint shards for added aroma and texture. Widely enjoyed during the holiday season, at festive gatherings, and as a cozy treat on cold evenings, this variation on hot chocolate offers a comforting balance of richness and minty brightness that appeals to children and adults alike.
Peppermint Hot Chocolate with Homemade Whipped Cream
Need a five-minute, crowd-pleasing drink that doubles as dessert? This peppermint hot chocolate is easy to batch for movie nights, and you can swap in oat milk or coconut cream without losing that café-style finish. Keep extra crushed mints or chocolate curls on the side so everyone can DIY their own topping.
Prep Time
15 minutes
15 minutes
Cook Time
7 minutes
7 minutes
Total Time
22 minutes
22 minutes
Ingredients
Whole milk 2 cups
- Heavy cream ½ cup (for the hot chocolate)
- Unsweetened cocoa powder 2 tbsp
- Semi-sweet chocolate, finely chopped or chips 2 oz
- Granulated sugar 2 tbsp
- Pure peppermint extract ¼ tsp
- Kosher salt a tiny pinch
- Heavy whipping cream ½ cup (for the whipped topping)
- Powdered sugar 1 tbsp
- Pure vanilla extract ¼ tsp
- Optional or suggested additions:
- Crushed candy cane pieces 1 tbsp
- Mini marshmallows to taste
- Dark chocolate shavings for garnish
- Peppermint sticks or candy canes for stirring and decoration
Method
Gather all ingredients and equipment
- Chill mixing bowl and beaters in the freezer
- Pour milk into a medium saucepan
- Warm milk over medium heat until steaming
- Whisk cocoa powder and granulated sugar into the milk until dissolved
- Add chocolate chips and stir until melted and smooth
- Reduce heat to low and simmer the mixture for two minutes
- Stir in peppermint extract and remove the pan from heat
- Let the hot chocolate sit while you prepare the whipped cream
- Pour cold heavy cream into the chilled mixing bowl
- Add powdered sugar and vanilla extract to the cream
- Beat the cream with an electric mixer until soft peaks form
- Taste the whipped cream and adjust sweetness if desired
- Ladle the hot chocolate into mugs
- Spoon whipped cream generously over each mug of hot chocolate
- Sprinkle crushed candy canes or peppermint bits on top
- Serve immediately while hot
Nutrition (whole recipe)
Calories
1535 kcal Protein
25 g Fat
118 g Carbs
106 g Fiber
6 g Sugar
95 g
1535 kcal Protein
25 g Fat
118 g Carbs
106 g Fiber
6 g Sugar
95 g
Notes
Bloom the cocoa (or chopped chocolate) in a tablespoon of simmering water before whisking in the milk—this quick step deepens the flavor and keeps the drink silky. For a grown-up twist, replace 1 oz of milk with coffee liqueur or aged rum, then finish with a tiny pinch of flaky salt over the whipped cream to sharpen the peppermint and balance the sweetness.
why this recipe
Indulgent yet refreshingly bright, this peppermint hot chocolate delivers the perfect harmony of rich cocoa and cool mint, transforming a familiar winter favorite into an elevated treat. Silky melted chocolate blends with creamy milk for a luxurious texture, while the subtle burst of peppermint awakens the palate without overpowering it. A generous swirl of freshly whipped cream crowns each mug, slowly melting into the drink and creating decadent layers of sweetness that feel both nostalgic and sophisticated. Whether you’re curling up by the fire or entertaining guests, this recipe offers an effortlessly impressive way to capture the cozy magic of the season in every sip.
FAQs
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Frequently Asked Questions
Can I prepare the peppermint hot chocolate ahead of time and reheat it later without compromising its flavor or texture?
Yes—make the cocoa base up to 2 days in advance, let it cool, then refrigerate it in an airtight container. Re-warm gently over low heat (or in short microwave bursts), whisking until smooth; avoid boiling so the dairy doesn’t scorch and the peppermint stays bright. Prepare the whipped cream just before serving, or keep it chilled separately and re-whip for 20–30 seconds to restore volume.
How can I make this peppermint hot chocolate completely dairy-free while keeping it rich and creamy?
Swap the dairy milk and heavy cream for an equal amount of barista-style oat milk (or unsweetened soy milk) plus 2–3 tablespoons of canned full-fat coconut milk to mimic the body of cream. Choose dairy-free chocolate chips and finish each mug with coconut or aquafaba whipped “cream.” The result stays luscious and silky while remaining 100 % plant-based.
Can I reduce the sugar or use alternative sweeteners without compromising flavor and texture?
Yes—because the chocolate contributes its own sweetness, you can cut the added granulated sugar by up to half without noticeably thinning the body of the drink. Alternatively, replace the 2 tbsp sugar with 1–1½ tbsp maple syrup, agave, or a 1:1 granular substitute such as coconut sugar or an erythritol-monk-fruit blend; just be sure to whisk it in early so it dissolves completely and the texture stays silky.