Peppermint Hot Cocoa

I was standing at the stove one December afternoon, waiting for the milk to heat, when the smell of cocoa and peppermint started rising from the pot. My daughter walked into the kitchen, stopped mid-step, and asked if we were making candy. We weren't, but the way her face lit up made me realize this wasn't just hot chocolate anymore. It had become the scent of the season itself.

The first time I made this for a group of friends after a cold walk outside, someone said it tasted like the kind of thing you'd get at a holiday market, except better because it was still hot. I've been making it that way ever since, always with whole milk, always with real peppermint extract. There's something about handing someone a warm mug and watching them take that first sip that never gets old.

Ingredients

• Whole milk: The richness here matters more than you'd think, it creates a creamy base that doesn't need much else to feel indulgent.
• Heavy cream: This is what makes the texture silky instead of just warm and thin, don't skip it.
• Unsweetened cocoa powder: I learned the hard way that sweetened cocoa throws off the balance, unsweetened gives you control.
• Semisweet chocolate chips: They melt into the milk without clumping if you whisk steadily, and they deepen the chocolate flavor in a way cocoa powder alone can't.
• Granulated sugar: Just enough to sweeten without making it taste like a dessert you have to eat with a spoon.
• Pure peppermint extract: A little goes a long way, start with half a teaspoon and taste before adding more.
• Pure vanilla extract: It softens the peppermint and rounds out the chocolate, even though you can't quite taste it on its own.
• Pinch of salt: This is the secret that makes everything else taste more like itself.
• Mini marshmallows: They melt just enough on top to create little pockets of sweetness.
• Crushed peppermint candies: Optional, but they add a satisfying crunch and a pop of color if you're serving this to guests.

Instructions

Warm the dairy:

Pour the milk and cream into a medium saucepan and set it over medium heat. You want it steaming and just starting to shimmer around the edges, but if it boils, it'll form a skin and the texture won't be as smooth.

Melt in the chocolate:

Add the cocoa powder, chocolate chips, sugar, and salt, then whisk constantly until everything dissolves into a smooth, glossy liquid. This takes a few minutes, and you'll know it's ready when there are no grainy bits left at the bottom of the pan.

Stir in the extracts:

Pull the pot off the heat and add the peppermint and vanilla. The steam will carry the scent up immediately, and that's when you know it's done.

Serve and top:

Pour the hot cocoa into mugs, then pile on the marshmallows while it's still steaming so they start to soften. If you're using crushed peppermint, sprinkle it on last.

Save

One night I made this after my son came in from shoveling snow, and he sat at the table with both hands wrapped around the mug, not saying much, just drinking. When he finished, he looked up and said it tasted exactly like he remembered from when he was little. I hadn't changed the recipe in years, but somehow that night it mattered more.

Make It Your Own

You can swap the whole milk and cream for oat or almond milk if you need it dairy free, just use a barista blend so it doesn't separate when it heats. I've also tried it with dark chocolate chips instead of semisweet, and it works if you like a less sweet, more grown up version. Some people add a tiny pinch of cayenne for warmth, but I prefer to keep it simple and let the peppermint do the talking.

Serving Suggestions

This is perfect on its own, but if you're making it for a party, set out bowls of toppings like whipped cream, extra marshmallows, chocolate shavings, and crushed candy canes so people can build their own. I've also served it alongside gingerbread cookies or shortbread, and the combination feels like something you'd find at a holiday market. If you're feeling fancy, rim the mugs with melted chocolate and crushed peppermint before pouring.

Storage and Reheating

You can make this ahead and store it in the fridge for up to three days, just reheat it gently on the stove and whisk it smooth again before serving. I don't recommend microwaving it because the texture can get a little grainy, but if you're in a hurry, heat it in short bursts and stir between each one.

• Don't add the marshmallows until you're ready to serve, they get sticky and weird if they sit in the fridge.
• If the cocoa thickens too much in the fridge, thin it with a splash of milk when you reheat.
• Leftover cocoa also makes a great base for peppermint mocha if you add a shot of espresso.

Save

This is the kind of recipe that doesn't need an occasion, just a cold day and a few minutes at the stove. I hope it becomes one of those things you make without thinking, the way I do now, every time the temperature drops.

Questions & Answers

→ How can I make this drink dairy-free?

Use oat or almond milk in place of whole milk and heavy cream, and swap semisweet chocolate chips for dairy-free versions.

→ What’s the best way to dissolve the cocoa and chocolate?

Whisk the cocoa powder, chocolate chips, sugar, and salt into the hot milk mixture over medium heat until fully melted and smooth.

→ Can I adjust the peppermint flavor intensity?

Yes, add peppermint extract gradually to suit your preferred level of minty freshness.

→ Are there alternative toppings besides marshmallows?

Whipped cream or crushed peppermint candies offer great alternatives or additions for extra texture and flavor.

→ How long does the beverage stay warm once prepared?

It's best enjoyed immediately; however, keeping it in a thermal mug can retain warmth for about an hour.