This homemade peppermint hot chocolate is a rich and decadent hot drink to enjoy during the holidays or winter. Made with chocolate, cream or half & half, peppermint extract and more.
This hot cocoa recipe is a great one to serve during or after the holidays. Besides, you probably have some leftover candy canes from the holidays anyway, right? They’ll be thrilled to see candy canes again! And who doesn’t love a warm cup of cocoa on a chilly day? Plus it’s a great way to use them instead of throwing in the garbage.
Homemade Peppermint Hot Chocolate
Why not whip up a batch of Peppermint whipped cream while the hot chocolate is heating up. Serve it to the kids when they come in from the snow to dry out. It’s easier to make than you think. Just add flavored extract to store bought whipped topping, or add a couple of drops if you’re making it fresh.
Try making frozen whip cream dollops to top your hot cocoa with.
I’ve made this Homemade Peppermint Hot Chocolate in the past for our annual Christmas Tree Tail Gater. It was quick for me to make ahead of time, and taking it along in a thermos for later. I haven’t tried it yet, but I bet you could make this in the crockpot too. My Creamy Slow Cooker Hot Chocolate is one of my favorite recipes!
How to Make Peppermint Hot Chocolate
This is a stovetop recipe that makes either 2 large mugs of hot cocoa or 4 smaller mugs. You could make it in a smaller slow cooker if you’d like and you can of course double the recipe for more servings.
You’ll need the following ingredients:
- Bakers Semi-Sweet Chocolate Squares (or any chocolate bar of your choice. You can even use chocolate chips)
- 2% milk
- Cream or Half & Half
- Peppermint Extract
- Whipped Cream – I use Cool Whip
- Red Food Coloring (optional)
- Heat the milk and cream and add the chocolate.
- Add peppermint extract.
- Stir until well blended and take off the heat. You don’t want it to boil.
- Use a hand frother if it needs extra blending.
- Pour into your mugs and top with whipped cream.
- If you want peppermint-flavored whipped topping, add a couple of drops of peppermint extract with Cool Whip and stir. This is also when you can add a drop of red food coloring to make the whipped cream pink.
- Top with crushed candy canes and enjoy!
- 2 oz Bakers Semi-Sweet Chocolate (chopped)
- 2 cups 2% milk
- 1 cup cream or half and half
- 2 teaspoon peppermint extract (separated- one for the hot chocolate and one for the whipped topping)
- 1 cup cool whip
- red food coloring (optional)
- Pour milk and cream into a saucepan and heat slowly.
- Add your chopped Bakers Chocolate, stirring consistently.
- Add 1 teaspoon peppermint extract.
- When it's at the temperature you want, take off the burner. If some of the chocolate still looks like it's not blending, use a battery operated frothing hand held stirrer.
- Pour into mugs. I like to place a few marshmallows in the mug first, then pour over. Of course, I also add more on top.
- Peppermint Flavored Whip
- Add your Cool Whip, peppermint extract and red food coloring in a bowl and blend well using a spoon.
- Dollop on top of your Homemade Peppermint Hot Chocolate and ENJOY!!
Hot Chocolate Variations
Use milk chocolate, dark chocolate or even chocolate chips instead of Bakers chocolate. Measure with your heart... I'd use about a 1/4 cup.
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Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 804Total Fat 67gSaturated Fat 44gTrans Fat 2gUnsaturated Fat 18gCholesterol 157mgSodium 164mgCarbohydrates 43gFiber 2gSugar 41gProtein 13g
We do our best to calculate, however, nutrition information may not be accurate.
Can You Make Hot Chocolate in the Slow Cooker?
Yes! The slow cooker is a great appliance for making hot chocolate. I have a great crockpot hot chocolate recipe if you want a larger recipe. This recipe, however, can be doubled or tripled. Heat on Low for 2 hours. Stir after an hour to blend in the melted chocolate.