Creamy Peppermint Hot Chocolate (Better Than Starbucks!)

Imagine curling up in fuzzy socks, the wind howling outside, and you’re holding a warm mug that smells like chocolate and candy canes had a winter wedding. That’s this drink.

Peppermint hot chocolate is the perfect mix of cool, creamy, and cozy. The rich cocoa warms you up, while the mint gives it that festive sparkle. It’s like your favorite holiday memory, but only sippable.

The best part? It’s easy to make at home, totally customizable, and won’t cost you a sleigh-load. Vegan and sugar-free options? Got you covered!

Why You’ll Love This Recipe

It’s Basically Holiday Spirit in a Mug

There’s something magical about the mix of peppermint and chocolate.

One sip and you’re instantly reminded of candy canes, snowflakes, and that cozy feeling you get watching holiday movies in pajamas. It’s cheerful, nostalgic, and downright delicious.

The peppermint adds a cool, refreshing kick that cuts through the richness of the cocoa, so it never feels too heavy.

Simple Ingredients, Big Flavor

You don’t need a barista’s toolkit or fancy imported ingredients. This recipe uses what you probably already have in your kitchen, like milk, cocoa powder, chocolate chips, sugar, and peppermint extract.

No trips to specialty stores. No complicated steps. Just mix, heat, pour, sip, smile.

Totally Customizable for Everyone

Whether you’re making it for kids who want extra marshmallows or grown-ups who want to spike it with a splash of peppermint schnapps—this recipe plays nice.

Going dairy-free? Use oat or almond milk. Watching your sugar? Swap in a natural sweetener and sugar-free chocolate.

You can even control the peppermint strength. Some like a whisper, others want the full North Pole blast.

Skip the Coffee Shop, Keep the Flavor

Love Starbucks’ peppermint hot chocolate? This one’s just as good, maybe better, because you made it yourself. And guess what? It costs a fraction of the price.

No lines, no holiday markups, no lukewarm takeout cups. Just pure, hot, pepperminty goodness made right at home.

Item	Homemade	Café (est.)
Cost per serving	~$0.80	~$4.50–$6.00
Customization	Full control	Limited
Vegan/sugar-free options	Yes	Sometimes

Ingredients You’ll Need

Base Ingredients

• 2 cups whole milk (or any plant-based milk)
  The creamy foundation. Use oat, almond, or soy milk if you’re going dairy-free.
• 2 tbsp unsweetened cocoa powder
  Brings the bold chocolate flavor. Make sure it’s pure cocoa, not hot cocoa mix.
• 2 tbsp semi-sweet chocolate chips or chopped chocolate
  Melts into the milk for extra richness and a smooth, velvety texture.
• 1–2 tbsp sugar or sweetener of choice
  Sweeten it to taste. Start with less and adjust, especially if your chocolate is already sweet.
• ¼ tsp peppermint extract (not mint!)
  Just enough to add that cool, refreshing twist. A little goes a long way, so don’t overdo it.

Optional Toppings

• Whipped cream (dairy or non-dairy)
  The classic crown. Light, fluffy, and perfect for holding all the toppings.
• Crushed candy canes or peppermint candies
  Adds crunch, color, and an extra peppermint kick.
• Chocolate shavings or drizzle
  Fancy it up with some curls of chocolate or a zigzag of syrup. Looks great and tastes even better.
• Mini marshmallows
  Because why not? They melt into gooey perfection and make every sip more fun.

Equipment Checklist

No fancy gadgets required, but just the basics to get the job done right.

• Small saucepan
  For warming the milk and melting the chocolate. Go with nonstick if you have it to prevent scorching.
• Whisk
  Helps blend the cocoa powder smoothly into the milk. No clumps, no fuss.
• Measuring spoons & cups
  Precision matters, especially with peppermint extract. Too much = toothpaste vibes.
• Mug (preferably oversized and festive)
  The final destination. The bigger the mug, the more whipped cream you can pile on. Bonus points if it’s got reindeer or snowflakes on it.

How to Make Peppermint Hot Chocolate (Step-by-Step)

1. Warm the Milk Gently

Pour the milk into a small saucepan and set it over medium heat. You want it hot, not bubbling. Think steam rising, not a rolling boil. Boiling can scorch the milk or make it taste off.

Stir occasionally to keep things moving and prevent sticking.

Pro tip: If you’re using non-dairy milk like oat or almond, watch closely because some tend to heat up faster and may curdle if overheated.

2. Whisk in Cocoa Powder and Sugar

Once the milk is warm, add your cocoa powder and sugar. Whisk, whisk, whisk. This step makes or breaks your texture.

Cocoa doesn’t dissolve on its own, so give it a good swirl until the mixture looks smooth and rich—like a chocolate river in Willy Wonka’s factory.

Clumpy cocoa? Sift it before adding, or mix with a splash of warm milk first to make a paste.

3. Melt the Chocolate Chips

Add your chocolate chips (or chopped chocolate) and keep whisking until they melt completely. This is where the magic happens. The chocolate thickens the drink and adds a deep, silky richness.

Let it melt slowly and don’t rush it. Low and slow wins the race here.

Want it thicker? Add a few extra chocolate chips. More chocolate never hurts.

4. Add the Peppermint Extract

Turn off the heat and stir in the peppermint extract. Start small—1/4 teaspoon is plenty. Peppermint is bold, and a drop too much can turn your cozy drink into mouthwash.

Taste and adjust if needed, but err on the side of subtle. You can always add more. You can’t take it out.

And please… don’t use mint extract. It’s not the same.

5. Pour and Decorate Like a Pro

Carefully pour your hot chocolate into a mug. Now the fun part, toppings.

Add whipped cream, crushed candy canes, chocolate drizzle, mini marshmallows, or all of the above. No judgment here. Go wild. It’s the holidays.

Feeling extra? Rim the mug with crushed peppermint before pouring. Instant wow factor.

Tips & Variations

This peppermint hot chocolate is already dreamy, but with a few small tweaks, you can make it your own. Here’s how to customize it to fit your vibe.

Too Minty? Add Vanilla

Peppermint can go from “cheerful” to “toothpaste” real quick. If you added a little too much, don’t panic.

Stir in a splash of vanilla extract. It rounds out the sharp edges and brings the sweetness forward. Think of it like a warm hug for your taste buds—subtle, soothing, and always welcome.

Vegan Version

Easy swap, big payoff. Use oat milk or almond milk as your base. Both froth well and pair beautifully with chocolate. Go for dark chocolate chips (check the label to make sure they’re dairy-free).

Top it off with coconut whipped cream, and you’ve got a plant-based treat that doesn’t miss a beat.

Bonus: Add a drop of coconut extract for a “peppermint patty on a beach” vibe.

Boozy Twist

Adults only? Add a splash of peppermint schnapps or crème de menthe right before serving.

It gives your hot chocolate a grown-up edge, which is perfect for holiday parties or a quiet night in after the kids are asleep.

Start with just ½ ounce and taste-test. You’re sipping, not doing shots.

Serve it in a fancy glass with a peppermint rim. Instant holiday cocktail.

White Peppermint Hot Chocolate

Not a fan of traditional cocoa? Swap the cocoa powder and dark chocolate for white chocolate chips. It’s rich, creamy, and a little sweeter.

With peppermint extract added in, it tastes like a melted candy cane in the best way possible.

Top with crushed peppermint and white chocolate drizzle for a snow-day aesthetic.

Sugar-Free Tip

Watching your sugar? No problem. Use monk fruit sweetener, erythritol, or stevia instead of sugar. For the chocolate, pick a sugar-free variety like Lily’s or ChocZero.

You still get that luscious, chocolatey goodness, but without the sugar crash afterward.

Yes, it still tastes amazing. No, you won’t miss the sugar.

Storage & Reheating

If you somehow manage to have leftovers (we won’t judge), store them in a sealed jar or airtight container in the fridge for up to 3 days.

Before reheating, give the mixture a good shake or stir because chocolate tends to settle at the bottom like a sleepy snow globe.

To warm it back up, use a saucepan on low heat or pop it in the microwave in 30-second bursts, stirring in between. Just don’t let it boil.

Boiling ruins that smooth, velvety texture you worked so hard to create and can make the milk taste off. Low and slow is the way to go.

And hey, this is your second chance to add extra toppings. Go wild!

Final Words

This peppermint hot chocolate is creamy, cool, and full of holiday cheer in every sip. It’s quick to make, easy to customize, and tastes like pure winter magic.

Try it for a cozy night in, a festive brunch, or set up a DIY hot chocolate bar with all the toppings!

FAQs

Can I use peppermint oil instead of extract?

Technically, yes, but be very careful. Peppermint oil is much stronger than the extract. If using it, start with just a drop (literally). Taste and adjust from there.

Too much and your drink might feel like a blast of menthol straight to the brain.

How much extract is too much?

A little goes a long way. Start with ¼ teaspoon and taste before adding more.

Anything over ½ teaspoon in a single serving might overpower the chocolate and tip into “toothpaste” territory. Balance is key.

Can I make a big batch for a party?

Absolutely! Just multiply the ingredients based on how many servings you need. Keep it warm in a slow cooker or insulated drink dispenser.

Let guests top their mugs with whipped cream, candy canes, and marshmallows for a fun DIY cocoa bar.

What’s the difference between mint and peppermint extract?

Peppermint extract is bolder, cooler, and more intense, which is perfect for hot chocolate.

Mint extract is usually a blend of peppermint and spearmint, which can taste more herbal or grassy. Stick with peppermint for that classic holiday flavor.

Can I make it in the microwave?

Yes! Heat the milk in a microwave-safe mug until hot but not boiling (about 1½–2 minutes). Stir in cocoa powder, chocolate, sugar, and peppermint extract.

Keep stirring until everything is smooth and melted. Top and enjoy!