Description
Indulge in this rich peppermint hot chocolate, a perfect cozy beverage blending creamy milk, melted chocolate, and a refreshing hint of peppermint. Ideal for winter evenings or holiday celebrations, this homemade cocoa is silky smooth and topped with whipped cream and festive crushed peppermint candies for a delightful finish.
Ingredients
Scale
Liquid Ingredients
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon pure peppermint extract
- 1/4 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- Pinch of salt
Toppings (Optional)
- Whipped cream for topping
- Crushed peppermint candies or candy canes for garnish
Instructions
- Warm Milk and Cream: In a medium saucepan over medium heat, combine 2 cups whole milk and 1/2 cup heavy cream. Heat until the mixture is hot but not boiling, stirring occasionally to prevent scorching.
- Add Cocoa Powder, Sugar, and Salt: Whisk in 2 tablespoons unsweetened cocoa powder, 2 tablespoons granulated sugar, and a pinch of salt until fully dissolved, ensuring the mixture is smooth.
- Melt Chocolate Chips: Add 1/2 cup semi-sweet chocolate chips to the warm mixture and stir continuously until they are completely melted and the hot chocolate is smooth and rich.
- Flavor with Extracts: Reduce the heat to low and stir in 1/4 teaspoon pure peppermint extract and 1/4 teaspoon vanilla extract. Taste the hot chocolate and adjust sweetness or peppermint flavor as desired.
- Serve and Garnish: Pour the hot chocolate into mugs. Top with whipped cream and crushed peppermint candies or candy canes if desired. Serve immediately while warm for the best experience.
Notes
- For a deeper chocolate flavor, substitute semi-sweet chocolate chips with dark chocolate chips.
- Use peppermint extract sparingly as it has a strong flavor; increase gradually if desired.
- To make this recipe dairy-free, replace whole milk and heavy cream with almond or oat milk and use dairy-free chocolate chips.
