Easy Peppermint Hot Chocolate (From Scratch)

This easy peppermint hot chocolate is rich, creamy, and made from scratch in about 10 minutes.

It’s the cozy drink you want on a cold night, with real chocolate melted into whole milk and just enough peppermint to wake up your senses.

Why This Hot Chocolate Always Hits the Spot

The melted chocolate gives it a silky body that powder mixes just can’t match. The peppermint doesn’t overpower—it’s just a clean, cool note that makes every sip more interesting.

I keep coming back to this version because it’s fast enough for a weeknight comfort and feels special enough for holiday movie marathons.

Ingredients

• 2 cups whole milk: or your favorite milk, but whole milk gives the creamiest result.
• 3 oz semisweet chocolate, finely chopped: good-quality chocolate chips work too.
• 2 tbsp granulated sugar: adjust to taste.
• 1/4 tsp peppermint extract: start with less if you like a subtle mint.
• 1/2 tsp vanilla extract.
• Pinch of salt.
• Whipped cream, marshmallows, or crushed candy canes, for serving: all optional but fun.

Variations / Substitutions

• Dairy-free: use oat milk or almond milk and dairy-free dark chocolate.
• Peppermint intensity: increase to 1/2 tsp for a stronger candy cane flavor.
• Sweetener swap: try maple syrup or honey instead of sugar.
• Boozy version: stir in 1 oz peppermint schnapps or crème de menthe.

If you’re into mint chocolate desserts, you might also like my Chocolate Peppermint Brownies.

How to Make Peppermint Hot Chocolate

Step 1: Melt the Chocolate into the Milk

In a small saucepan, warm the 2 cups milk over medium heat until steaming but not boiling, about 3 minutes. Add the 3 oz chopped chocolate and 2 tbsp sugar, then whisk constantly until the chocolate melts and the mixture is glossy and smooth, 2 to 3 minutes. You’ll see tiny bubbles around the edge and smell the chocolate deepening.

Step 2: Whisk in the Peppermint

Remove the saucepan from the heat. Whisk in the 1/4 tsp peppermint extract, 1/2 tsp vanilla, and pinch of salt. Taste and add a barely-there extra drop of peppermint if you want a bolder mint finish.

Step 3: Pour and Top the Mugs

Divide the hot chocolate between two mugs. Top with a generous swoop of whipped cream, a few marshmallows, or crushed candy canes right before serving. Drink while it’s still steaming hot.

Tips for the Best Peppermint Hot Chocolate

• Finely chop the chocolate so it melts evenly and doesn’t seize when it hits the warm milk.
• Whisk constantly once the chocolate goes in; that keeps the texture smooth and emulsified.
• Heat the milk gently. If it boils, the milk can scald and the flavor will turn.
• Add a drop of peppermint extract to your cream before whipping for an extra minty topping.
• Don’t skip the salt—it makes the chocolate taste deeper without tasting salty.

Scale it for a crowd:

Frequently Asked Questions

Can I use cocoa powder instead of chopped chocolate?

Yes, but the texture will be thinner. Use 3 tbsp unsweetened cocoa powder plus 1 tbsp extra sugar and whisk hard to dissolve it completely.

Why did my chocolate turn grainy?

The milk was likely too hot, which can cause the chocolate to seize. Keep the heat at medium or lower, and remove the pan the moment it’s steaming.

Can I use peppermint candies instead of extract?

You can melt a few crushed candy canes into the hot chocolate, but the mint flavor will be lighter and the sweetness will increase. Start with one crushed candy per serving.

Can I make this in the microwave?

Sure. Combine milk, chocolate, and sugar in a microwave-safe bowl, heat in 30-second bursts, stirring each time, until melted. Whisk in the extracts and salt at the end.

Peppermint Hot Chocolate Recipe

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 2 servings

Calories: 409

Ingredients Method Notes

Ingredients

  

• 2 cups whole milk
• 3 oz semisweet chocolate, finely chopped
• 2 tbsp granulated sugar
• 1/4 tsp peppermint extract
• 1/2 tsp vanilla extract
• Pinch of salt
• Whipped cream, marshmallows, or crushed candy canes, for serving (optional)

Method

 

1. In a small saucepan, warm the milk over medium heat until steaming but not boiling. Add the chocolate and sugar, whisking constantly until melted and smooth, about 2-3 minutes.
2. Remove from heat and whisk in peppermint extract, vanilla, and salt.
3. Pour into mugs, top with whipped cream and crushed candy canes if using, and serve immediately.

Notes

For the smoothest drink, chop the chocolate finely and whisk without stopping. If you only have chocolate chips, they work just fine. This recipe makes two generous mugs; double or halve as needed.