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A tall glass of peppermint hot chocolate topped with whipped cream, cocoa powder, mini marshmallows, and red-and-white peppermint candies. The glass sits on a wooden slice surrounded by peppermint candies, a red-and-white lollipop, chocolate mint cookies, and scattered mini marshmallows, with a green knitted blanket in the background.
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Peppermint Hot Chocolate Drink

A warm and creamy Peppermint Hot Chocolate Drink made with cocoa, milk, sugar, and peppermint for the ultimate festive winter sip!
Course Drinks
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Calories 410kcal
Author Michelle Ordever

Equipment

Ingredients

  • 2 cups milk
  • 2 tablespoons cocoa powder
  • 2 tablespoons brown sugar
  • ¼ teaspoon peppermint extract
  • For Garnish
  • Whipped cream
  • Mini marshmallows
  • Crushed peppermint candy
  • Candy canes
US Customary - Metric

Instructions

  • Warm the milk in a saucepan over medium heat until steaming but not boiling.
    A saucepan filled with milk sits on a light wooden surface surrounded by peppermint candies, a bowl of cocoa powder with a spoon, candy canes, and a measuring spoon of brown sugar.
  • Whisk in the cocoa powder and brown sugar until fully combined and smooth.
    A saucepan of warm milk topped with a mound of cocoa powder, with a bowl of used cocoa powder, peppermint candies, candy canes, and a measuring spoon of brown sugar arranged around it on a light wooden surface.
  • Stir in the peppermint extract.
  • Continue heating for 1–2 minutes, stirring often, until hot and well-blended.
  • Ladle the hot chocolate into a mug.
    A ladle pours hot chocolate into a glass, with candy canes and peppermint candies blurred in the background on a light wooden surface.
  • Add whipped cream, marshmallows, and crushed peppermint candy. Serve and enjoy!
    Close-up of whipped cream piled high on a glass of peppermint hot chocolate, decorated with cocoa powder, mini marshmallows, and red-and-white peppermint candies. Chocolate mint cookies sit beside the glass on a wooden slice, with a green knitted blanket in the background.

Notes

Tips

  • Adjust the peppermint extract to taste—¼ teaspoon gives a balanced mint flavor.
  • Add a pinch of salt to enhance the chocolate richness.
  • For extra creaminess, swap half the milk for heavy cream.
 

Substitutions

  • Use almond milk, oat milk, or soy milk in place of dairy milk.
  • Replace brown sugar with maple syrup or white sugar if preferred.
  • Add chocolate chips for an extra-rich treat.
 

Leftovers & Freezing

  • Store leftover hot chocolate in the fridge for up to 2 days.
  • Reheat gently on the stovetop or in the microwave until warm.
    Not recommended for freezing, as dairy-based hot chocolate can separate when frozen.
Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: ) Food Safety (USA) | Food Standards Agency (UK)

Nutrition

Calories: 410kcal | Carbohydrates: 52g | Protein: 18g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 194mg | Potassium: 917mg | Fiber: 4g | Sugar: 47g | Vitamin A: 791IU | Calcium: 633mg | Iron: 2mg