Peppermint Mocha Hot Chocolate

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup unsweetened cocoa powder
• 1/3 cup granulated sugar
• 1/2 teaspoon peppermint extract
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 ounces chopped dark chocolate
• Whipped cream
• Crushed candy canes

Steps

1. 1 In a medium saucepan, whisk together milk, heavy cream, cocoa powder, sugar, cinnamon, and salt over medium heat.
2. 2 Heat until steaming and sugar is dissolved, but do not boil.
3. 3 Remove from heat and stir in peppermint extract, vanilla extract, and chopped dark chocolate until smooth.
4. 4 Pour into mugs.
5. 5 Top with whipped cream and crushed candy canes.
6. 6 Serve immediately.

Equipment

• Medium saucepan
• Whisk
• Mugs

Variations

• Add a splash of peppermint schnapps for an adult version.
• Use almond milk for a dairy-free option.

Substitutions

• Substitute white chocolate for dark chocolate for a different flavor profile.
• Use granulated sugar substitute for a lower carb option.

Pairings

• Serve with shortbread cookies
• Pair with a light, fluffy pound cake

Nutrition

Tips

• For an extra treat, add a drizzle of chocolate syrup inside the mug before pouring in the hot chocolate.
• Use homemade whipped cream for best results.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave.

Freezing: Not recommended to freeze as texture may change.

Serving Suggestions

• Serve with a side of holiday cookies for a delightful treat.
• Pair with a slice of peppermint cheesecake for a festive dessert spread.

FAQ