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Creamy Peppermint Hot Cocoa Mix Recipe: Best Homemade Gift Idea

creamy peppermint hot cocoa mix - featured image

This creamy peppermint hot cocoa is rich, silky, and perfectly minty. Made with heavy cream, semisweet chocolate chips, and peppermint extract, it’s an indulgent treat that’s easy to make and perfect for holiday gatherings or cozy winter nights.

Ingredients

Scale
  • 1/2 cup (40g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (85g) semisweet chocolate chips
  • 1 cup (240ml) heavy cream
  • 4 cups (960ml) whole milk
  • 2 teaspoons (10ml) pure vanilla extract
  • 1 teaspoon (5ml) peppermint extract (start with less and adjust to taste)
  • 1/4 teaspoon (1g) salt
  • Optional toppings: mini marshmallows, crushed candy canes, whipped cream, chocolate shavings

Instructions

  1. In a medium saucepan, whisk together the cocoa powder, sugar, and salt until no lumps remain.
  2. Add about 1/4 cup (60ml) of the whole milk and whisk into the dry ingredients to form a smooth paste (slurry).
  3. Slowly pour in the remaining milk and the heavy cream, whisking constantly until fully incorporated.
  4. Place the saucepan over medium heat and stir frequently with a wooden spoon or spatula, scraping the bottom and sides. Heat until steaming hot but not boiling (about 5-7 minutes).
  5. Remove the pan from the heat and add the semisweet chocolate chips. Stir until completely melted and the mixture is smooth.
  6. Stir in the vanilla extract and peppermint extract. Start with 1/2 teaspoon of peppermint extract, taste, and add more if desired (up to 1 teaspoon total).
  7. Taste and adjust sweetness, peppermint, or salt as needed.
  8. Serve immediately in mugs with desired toppings. For a crowd, transfer to a slow cooker set on warm.

Notes

For the best texture, avoid boiling the dairy. Start with less peppermint extract and add more to taste, as brands vary in strength. The cocoa can be made up to 2 days ahead and reheated gently. For a dairy-free version, use full-fat oat milk or canned coconut milk and coconut cream. For a spiked version, add 1-2 ounces of peppermint schnapps per mug.

Nutrition

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