Peppermint Hot Cocoa Cream

The first time I made peppermint hot cocoa was pure accident. I'd grabbed what I thought was vanilla extract from the spice rack on a cold December afternoon, but it turned out to be peppermint—and instead of starting over, I decided to lean into it. That happy mistake became the most requested drink in my kitchen every winter since. There's something about that unexpected coolness threading through the warmth of chocolate that just feels like comfort.

I made this for my sister on a snowy evening when she showed up at my door looking exhausted from work. She took one sip and just sat there quietly for a moment, and I realized it wasn't really about the cocoa—it was about having someone take five minutes to make something warm for you. Now it's our winter ritual.

Ingredients

• Whole milk: Use the richest milk you have; it makes the cocoa taste like velvet instead of just chocolatey water.
• Unsweetened cocoa powder: This is the backbone, so don't skip it even though you're adding chocolate chips.
• Semi-sweet chocolate chips: They melt into the milk and create a silky texture that's hard to achieve with cocoa powder alone.
• Heavy cream: The whipped cream topping is non-negotiable; it's the whole experience.
• Peppermint extract: This is strong stuff—I learned that the hard way by making an undrinkable batch on my second try.
• Vanilla extract: It rounds out the peppermint so it doesn't taste medicinal, which happened to me exactly once.
• Powdered sugar: Just for the whipped cream; it keeps it stable and sweet.
• Crushed peppermint candies or mini candy canes: The finishing touch that makes it look like you actually know what you're doing.

Instructions

Whisk the base together:

Pour your milk into a medium saucepan and add the cocoa powder and sugar all at once. Whisk until there are no lumps and the mixture looks smooth—this takes about two minutes if you're patient. Heat it over medium, whisking occasionally, until steam rises from the surface but it never quite reaches a boil; you'll see little wisps and the edges will shimmer slightly.

Add the chocolate:

Drop in the chocolate chips and keep whisking until they completely disappear into the warm milk and the whole thing looks glossy and rich. This is when your kitchen smells unbelievably good.

Season with flavor:

Take the saucepan off the heat and stir in the peppermint extract and vanilla extract. The moment you add the peppermint, you'll smell that bright, cool note cut through the chocolate, and you'll know you're almost there.

Whip the cream:

Pour your heavy cream into a chilled bowl and whip it with an electric mixer or whisk until soft peaks form—when you lift the whisk, the cream should hold shape but still look cloud-like. Add the powdered sugar while whipping and keep going just a few more seconds.

Assemble and serve:

Pour the hot cocoa into your favorite mugs, filling them about three-quarters of the way. Top each one with a generous scoop of whipped cream, letting it sink slightly into the warmth. Sprinkle crushed peppermint candies or nestle a mini candy cane on top, and serve right away while everything is still steaming.

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My neighbor once said this tasted like being wrapped in a warm blanket with a candy cane, and that's exactly what I'm going for every time I make it. The drink itself is simple, but somehow it became one of those things people actually remember and ask for by name.

Flavor Variations That Actually Work

Once you nail the basic version, there are a few directions you can take it without making it complicated. A splash of espresso shot mixed in transforms this into a peppermint mocha that tastes like it came from somewhere expensive. If you want it less sweet, skip half the powdered sugar in the cocoa mixture and let the peppermint flavor shine instead. Some people swear by adding a pinch of sea salt to the cocoa base—it deepens the chocolate and makes the peppermint pop even more.

Making This Dairy-Free Without It Tasting Like Regret

I've made this with oat milk and almond milk when friends asked, and honestly, oat milk wins by a mile because it has enough body to feel luxurious. Use the same amount as you would regular milk, and look for barista-blend versions if you can; they whip up better for the cream topping too. For the whipped cream, canned coconut cream from the can—not the milk—whips up into something that actually holds peaks and tastes rich enough that nobody notices it's not dairy.

When to Make This and Why It Matters

This is my go-to when the weather turns cold and people start needing reasons to slow down. It's small enough to feel doable on a regular weeknight, but special enough that it feels like a gift when you hand it to someone. I've learned that the best time to make it is when you actually need it yourself, because somehow that warmth tastes better when you're sitting with it quietly for a moment.

• Make it as a quiet Sunday morning thing, not just as an after-dinner dessert drink.
• Double the recipe if friends are coming over; watching people react to their first sip is its own kind of fun.
• Keep a bottle of peppermint extract in your pantry year-round; you'll find reasons to use it.

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This drink is proof that the best recipes don't have to be complicated; they just have to be made with intention. Every time someone wraps their hands around a warm mug and tastes that perfect balance of chocolate and peppermint, something shifts.

Recipe FAQs

→ How can I make the whipped cream topping?

Chill a mixing bowl and whisk heavy cream with powdered sugar until soft peaks form, creating a light, fluffy topping.

→ What gives the cocoa its peppermint flavor?

A small amount of pure peppermint extract is stirred in at the end to infuse the drink with a crisp, refreshing taste.

→ Can this drink be made dairy-free?

Yes, substitute whole milk and heavy cream with plant-based alternatives like almond or oat milk and coconut cream.

→ How do I prevent the cocoa from boiling over?

Heat the mixture gently over medium heat until steaming and smooth, avoiding high heat to keep it from boiling.

→ What is a good garnish option for added texture?

Crushed peppermint candies or mini candy canes add a festive crunch and enhance the peppermint aroma.