Tini’s Hot Chocolate with Peppermint Whipped Cream

This hot chocolate with peppermint whipped cream is a rich, cozy, and festive drink that I love making during the colder months. The deep chocolate flavor pairs beautifully with the refreshing peppermint cream, creating the perfect treat for winter evenings or holiday gatherings.

Why You’ll Love This Recipe

I like how the hot chocolate is indulgent but not overly sweet, thanks to the balance of cocoa powder and bittersweet chocolate. The peppermint whipped cream adds a light and refreshing finish that feels festive and fun. I also love how easy it is to prepare, making it a go-to recipe when I want something comforting and special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Hot Chocolate
1½ cups whole milk 360mL
½ cup heavy cream 120mL
3 tablespoons cocoa powder 28g, Dutch-processed or unsweetened
3 tablespoons granulated sugar 42g
2 ounces bittersweet chocolate chopped, at least 70% cocoa
1 teaspoon vanilla bean paste or extract

Peppermint Whipped Cream
½ cup heavy cream 120mL
2 tablespoons powdered sugar sifted
½ teaspoon vanilla bean paste or extract
¼ teaspoon peppermint extract

Directions

1. I start by heating the milk and heavy cream in a saucepan over medium heat until warm but not boiling.
2. I whisk in the cocoa powder and sugar until fully dissolved.
3. I add the chopped chocolate and stir until melted and smooth.
4. I stir in the vanilla and keep the hot chocolate warm on low heat.
5. For the whipped cream, I beat the heavy cream with powdered sugar, vanilla, and peppermint extract until soft peaks form.
6. I pour the hot chocolate into mugs and top with a generous dollop of peppermint whipped cream.
7. I serve immediately, sometimes finishing with chocolate shavings or crushed peppermint candy.

Servings and Timing

This recipe makes 2 servings. I usually spend 10 minutes preparing the hot chocolate and another 5 minutes whipping the cream, so it’s ready in about 15 minutes.

Variations

Sometimes I add a splash of peppermint schnapps or Baileys for an adult version. I also like to sprinkle crushed candy canes on top for extra crunch. If I want a lighter version, I swap whole milk for almond milk or oat milk.

Storage/Reheating

I store leftover hot chocolate in the fridge for up to 2 days. To reheat, I warm it gently on the stove over low heat, whisking to bring back the smooth texture. The whipped cream is best made fresh, but I can keep it covered in the fridge for up to a day.

FAQs

Can I use milk chocolate instead of bittersweet chocolate?

Yes, but I reduce the sugar slightly since milk chocolate is sweeter.

Can I make this dairy-free?

Yes, I use almond, oat, or coconut milk and a dairy-free whipped topping.

Can I prepare the whipped cream in advance?

Yes, I whip it up to 24 hours ahead and store it in the fridge.

What’s the best way to melt the chocolate smoothly?

I chop it finely so it melts quickly into the warm milk mixture.

Can I make this in a larger batch for guests?

Yes, I simply double or triple the recipe and keep it warm in a slow cooker.

Do I need Dutch-processed cocoa powder?

I prefer it for a smoother, richer flavor, but unsweetened cocoa powder also works.

Can I skip the peppermint extract?

Yes, I can use plain whipped cream or add another flavor, like cinnamon or hazelnut.

Can I sweeten it with honey or maple syrup instead of sugar?

Yes, I sometimes use maple syrup for a slightly different sweetness.

How do I keep the whipped cream from deflating?

I whip it until soft peaks form and serve right away, or stabilize it with a little extra powdered sugar.

Can I make this kid-friendly and fun?

Yes, I top it with marshmallows, sprinkles, or crushed candy canes for a festive touch.

Conclusion

This hot chocolate with peppermint whipped cream is one of my favorite cozy drinks for the season. I love how it feels indulgent yet refreshing, and it’s always a hit whether I’m serving it at a holiday party or enjoying it by the fire on a chilly evening.

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