Deck the halls with delicious drinks! This easy Peppermint Hot Chocolate is a seasonal stunner—made with dark chocolate, pure peppermint extract, and your milk of choice, it's cozy, rich, refreshing, and a dose of pure holiday happiness. Perfect for holiday get-togethers, cozy afternoons in, Christmas movie marathons, and more.
By now, you probably know all about my love for Pumpkin Spice Lattes, Cold Foams, Apple Crisp Lattes and Macchiatos—but let’s get one thing straight: my love for holiday drinks runs just as deep. Exhibit A: this peppermint hot chocolate recipe! Because honestly, what's December without something warm and chocolatey in your mug? ✨
Seriously rich and creamy, with deep dark chocolate flavor and a festive pepperminty freshness, this mint hot cocoa is everything I love in a holiday drink. It’s deceptively easy to make, comforting and cozy, and bursting with nostalgic holiday flavors that take me straight back to childhood.
Essentially, it's the kind of drink that makes you want to throw on fuzzy socks, start a Christmas movie, and pretend your to-do list doesn't exist for a minute.
Dress it up with a swirl of fresh whipped cream and a sprinkle of crushed peppermint candy (or a candy cane for stirring!), add a grown-up twist with a shot of peppermint vodka or schnapps, or make a large batch to share at a holiday gathering. The options are as endless as the flavor—and the memories you’ll make while sipping it with friends and family. So grab your favorite holiday mug and let's make one together!
Jump to:
- What Is Peppermint Hot Chocolate?
- What Does It Taste Like?
- Why You'll Love Peppermint Hot Chocolate
- Ingredients
- Substitutions
- How to Make Peppermint Hot Chocolate
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- FAQs
- Nutritional Info
- Other Hot Chocolate Recipes
- Easy Peppermint Hot Chocolate
What Is Peppermint Hot Chocolate?
Peppermint hot chocolate is where rich, velvety cocoa meets cool, refreshing peppermint—it’s basically the holidays in a mug. To make it, milk, brown sugar, and dark chocolate (pick your favorite cocoa percentage!) simmer together until warm and steamy, then a splash of peppermint extract adds that signature minty twist. Finish it off with whipped cream and crushed candy canes if you’re feeling festive—it’s cozy, cheerful, and the sweetest way to celebrate the season.
What Does It Taste Like?
Each sip of this peppermint hot cocoa is rich, chocolatey, and kissed with cool minty freshness. Made with dark chocolate (not cocoa powder), a touch of brown sugar, and pure peppermint extract, it delivers bold chocolate flavor, real minty depth, and a luxuriously creamy texture—just like your favorite coffee shop version, but without the hefty pricetag. Unlike powdered hot chocolate mixes, this peppermint cocoa tastes velvety and indulgent, with melted chocolate infusing every sip with deep, satisfying richness.
Why You'll Love Peppermint Hot Chocolate
- Simple, Yet Gourmet — Made with just four everyday ingredients in two easy steps, this rich, balanced drink tastes like something straight from a fancy coffee shop.
- Nostalgic & Comforting — This festive favorite brings back memories of childhood holidays and cozy, simpler times.
- Mood-Boosting — Chocolate delivers all the feel-good vibes, while peppermint adds a refreshing lift.
- Crazy Customizable — Make it dairy-free, lower in sugar, or spike it with a shot of espresso or peppermint schnapps—it’s easy to tailor for any occasion.
- Endlessly Versatile — A warm mug adds a cheerful touch to everything from wrapping presents to cookie swaps to cozy afternoons with your favorite book.
Ingredients
No fancy ingredients needed here! Everything for this peppermint hot chocolate is probably already in your kitchen—or just a quick grocery run away.
- Milk — Forms the base of the peppermint hot chocolate recipe, giving it a creamy, drinkable texture. Use your milk of choice: I like 2%, but whole, filtered, low-fat, or plant-based options (like oat or almond) all work well.
- Dark Chocolate — Provides a deep chocolate flavor. Choose the cocoa percentage to suit your taste—around 60% for a milder drink and up to 80% for a rich, bittersweet flavor.
- Brown Sugar — Just one teaspoon adds the perfect touch of sweetness and a hint of molasses, balancing the bold chocolate and cool mint.
- Peppermint Extract — A little goes a long way! Just ¼ teaspoon adds a refreshing minty lift. For the best flavor, use pure peppermint extract.
- Toppings — Finish with whipped cream, crushed candy canes, or shaved dark chocolate for a festive presentation and additional indulgence!
Substitutions
Simple swaps make this mint hot chocolate doable —and just as delicious— for those days you'd rather stay cozy in your sweats and slippers than make a last-minute run to the store.
- Milk — Substitute non-dairy milk for a lighter drink or half-and-half for extra creaminess. Or make use of pantry staples by mixing equal parts evaporated milk or coconut milk with water.
- Chocolate — Use semi-sweet chocolate chips instead of dark chocolate (adding brown sugar only to taste), chop up a bittersweet chocolate bar and stir in an extra teaspoon or two of sugar, or mix 1 ½ ounces of high-quality dark chocolate syrup into hot milk along with the peppermint extract.
- Peppermint Extract — Stir a chopped candy cane into the hot cocoa in lieu of the extract (and skip the brown sugar) for a playful, sweet peppermint flavor.
- Brown Sugar — For deeper caramel notes, use dark brown sugar instead of light. To cut back on refined sugar, try maple syrup or coconut sugar instead.
How to Make Peppermint Hot Chocolate
It comes together in just a few wildly simple steps—don’t be surprised if you find yourself looking for every excuse to make a mug!
Step 1: Add milk, dark chocolate, and brown sugar to a small saucepan and heat over medium-low heat.
Step 2: Whisk until the chocolate is melted, the hot chocolate steams, and everything is well-combined.
Step 3: Remove the saucepan from the heat and stir in the peppermint extract. Pour the peppermint hot chocolate into a mug and top with whipped cream and/or crushed candy canes if desired.
Step 4: Drink up!
Optional Variations & Dietary Adjustments
Adapt your homemade peppermint hot chocolate to fit your dietary needs—or add your own twist to match your mood or the occasion!
- Dairy Free & Vegan — Ensure your dark chocolate is vegan and use non-dairy milk (oat, coconut, or almond are delish).
- Reduced Sugar — Choose chocolate with 70% cocoa solids or higher, and swap maple syrup, coconut sugar, or a brown sugar monkfruit replacement.
- Peppermint Boost — For extra sweetness and minty freshness, serve the hot chocolate with peppermint sticks or candy canes to stir.
- Extra Creamy — Replace up to ½ cup of the milk with half-and-half or cream for an extra indulgent treat.
- Milk Chocolate —Not a dark chocolate fan? Use milk or semi-sweet chocolate instead.
- White Chocolate — For a sippable version of peppermint bark, swap in white chocolate for dark and use granulated sugar instead of brown.
Serving Suggestions
Honestly, I struggle to think of an occasion where this mint hot chocolate recipe isn't a welcome addition! Serve it any (or all!) of the following ways for rave reviews every time:
- Present Wrapping — Fuel up for marathon gift-wrapping sessions by keeping a warm mug within reach.
- Cozy Book Nook — Curl up on a weekend afternoon with your favorite read, or make kid-sized mugs of cooled hot cocoa for family holiday story time.
- Santa's Favorite Sipper — Put your best foot forward with Santa by setting out tall mugs alongside the cookies, perfect for dunking!
- Seasonal Spiked — For a merry, adults-only twist, swap 1 ounce of peppermint vodka or schnapps for the extract.
- Make it Dirty — Add a shot of espresso to deepen the chocolate flavor and give yourself an extra pick-me-up. Win-win!
Recipe Success Tips
- Don't boil the milk. Though it can be tempting to speed things up, keep the heat on medium-low. Overheating can scorch the milk, giving it a bitter, burnt flavor. Warm it just until steamy and the chocolate has melted.
- Whisk well. This helps the chocolate melt faster and creates a smooth, creamy texture. For a light, velvety consistency, froth the hot chocolate with a milk frother before garnishing and serving.
- Use high-quality chocolate. The chocolate is the star here, so choose a bar or chips you’d enjoy eating on their own. Aim for 60–70% cocoa solids for a balanced flavor, or go darker if that’s your preference.
- Add the extract last. Whisk in the peppermint right before serving—it can lose flavor when exposed to too much heat, so adding it last keeps it bright and fresh.
- Sweeten to taste. Start with one teaspoon of brown sugar, then adjust as needed—especially if you prefer a sweeter drink or are using a darker chocolate.
FAQs
Yes! Peppermint hot chocolate keeps well in the refrigerator for up to 3 days. The mixture may settle as it sits, so whisk it well while reheating on the stovetop over low heat.
You bet! Simply multiply the ingredients and prepare the peppermint hot cocoa as directed in a large pot or Dutch oven. To keep it warm for serving, transfer it to an insulated beverage dispenser or set a slow cooker to the warm setting.
Yes! Combine the milk, chocolate, and brown sugar in a microwave-safe mug or glass. Heat in 30-second bursts, stirring well between each interval, until the mixture is steamy and smooth. Stir in the peppermint extract just before serving.
Yes! You can substitute 2½ tablespoons of dark cocoa powder for the solid chocolate, though the flavor and texture will be a bit less rich and creamy. Add extra brown sugar to taste to balance the bitterness.
Nutritional Info
Coming in at 369 calories per serving (20 grams of fat, 10 grams of protein, and 41 grams of carbohydrates), this peppermint hot chocolate is admittedly rich and indulgent. As a registered dietitian who embraces balance and views food as fuel for the body and soul, my family and I happily indulge in this drink occasionally throughout the holiday season.
If you are watching what you eat or are on a restrictive diet, there are many ways to adapt this hot cocoa to your needs.
- Lighten it up: Reduce the calories and fat by swapping 2 ½ tablespoons of dark cocoa powder for the dark chocolate, then add a few extra teaspoons of stevia or monk fruit sweetener to taste.
- Make it vegan or dairy-free: Uses vegan dark chocolate and your favorite non-dairy milk.
- Cut back on the processed sugar: Choose dark chocolate that's 70% cocoa or higher and sweeten to taste with maple syrup or coconut sugar.
Whichever direction you take it, I hope this hot chocolate nourishes both body and soul—bringing warmth, comfort, and a little extra joy to your holiday season.
Total nutritional content per serving is:
- Calories: 369 calories
- Total Fat: 20 grams
- Protein: 10 grams
- Sodium: 118 mg
- Carbohydrates: 41 grams
- Sugar: 39 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Other Hot Chocolate Recipes
Easy Peppermint Hot Chocolate
Equipment
Ingredients
- 1 cup milk of choice (I used 2% milk)
- 1 ½ oz dark chocolate
- 1 teaspoon brown sugar
- ¼ teaspoon peppermint extract
- whipped cream and/or crushed candy canes optional for garnish
Instructions
- Add milk, dark chocolate, and brown sugar to a small saucepan and heat over medium-low heat. Whisk until the chocolate is melted, the hot chocolate is steaming, and everything is well-combined.
- Remove from heat and stir in the peppermint extract. Pour into a mug and top with whipped cream and/or crushed candy canes if desired. Drink up!
Notes
- Don't boil the milk. Though it can be tempting to speed things up, keep the heat on medium-low. Overheating can scorch the milk, giving it a bitter, burnt flavor. Warm it just until steamy and the chocolate has melted.
- Whisk well. This helps the chocolate melt faster and creates a smooth, creamy texture. For a light, velvety consistency, froth the hot chocolate with a milk frother before garnishing and serving.
- Use high-quality chocolate. The chocolate is the star here, so choose a bar or chips you’d enjoy eating on their own. Aim for 60–70% cocoa solids for a balanced flavor, or go darker if that’s your preference.
- Add the extract last. Whisk in the peppermint right before serving—it can lose flavor when exposed to too much heat, so adding it last keeps it bright and fresh.
- Sweeten to taste. Start with one teaspoon of brown sugar, then adjust as needed—especially if you prefer a sweeter drink or are using a darker chocolate.
Nutrition
xoxo Megan
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