Peppermint Hot Chocolate – By the Cup

Nothing says “holidays” like a steamy mug of peppermint hot chocolate topped with whipped cream and a blizzard of crushed candy canes. It’s creamy, minty, ridiculously cozy, and — best part — you can make it in under 5 minutes with pantry staples (or in literally 30 seconds if you already have Ellie’s homemade hot chocolate mix in the jar!).

This is the peppermint hot chocolate is the perfect hot drink leading up to Christmas. The secret? We use a generous amount of real Dutch-process cocoa and just the right kiss of peppermint so it tastes like a peppermint patty melted into heaven… not toothpaste.

Two Ways to Make a Cup of Peppermint Hot Chocolate

Way #1 – 30-Second Version Shortcut

This is extremely fast to whip up using a standard packet of hot chocolate or if you have Ellie’s Dairy-Free Homemade Hot Chocolate Mix on hand)

• 8–10 oz (1 to 1¼ cups) milk of choice
• 3 heaping tablespoons Ellie’s mix
• ⅛ teaspoon pure peppermint extract (not mint – see recipe note!)
• Optional: ¼ teaspoon vanilla extract

1. Heat the milk in the microwave or in a small saucepan (do not boil).
2. Whisk in the hot chocolate mix + peppermint extract
3. Top with whipped cream and peppermint candies (optional). Sip and enjoy!

Way #2 – Classic Stovetop from Scratch

If you don’t have a mix yet (why not make our family’s favorite one) here’s how you can enjoy a single cup of peppermint hot chocolate.

• 1 cup (8 oz) milk of choice (whole, 2%, oat, almond – all work)
• 1½ tablespoons granulated sugar
• 1½ tablespoons Dutch-process cocoa powder (regular unsweetened works too)
• ⅛ teaspoon fine salt
• ⅛ teaspoon pure peppermint extract (start small – you can always add more)
• ¼ teaspoon vanilla extract (optional but delicious)

Toppings (go wild): whipped cream, mini marshmallows, crushed candy canes, chocolate shavings, or an Andes mint

1. In a small saucepan, whisk sugar, cocoa powder, salt, and 1 tablespoon of the milk (or water) over medium heat until it forms a smooth paste and smells amazing (30–60 seconds).
2. Slowly pour in the remaining milk while whisking. Heat until steaming (do not boil).
3. Remove from heat, stir in peppermint and vanilla extracts. Taste — add another drop of peppermint if you want it mintier.
4. Pour into your favorite mug, pile on the toppings, and add a candy cane stirrer for extra holiday magic.

Big-Batch Peppermint Hot Chocolate Mix (Perfect for Gifting!)

Makes ~5 cups dry mix

• 1¾ cups (350 g) granulated sugar
• 2–3 teaspoons pure peppermint extract (start with 2 tsp – it’s strong!)
• 2 heaping cups (210–220 g) Dutch-process cocoa powder
• 1½ teaspoons fine sea salt

1. In a medium bowl, combine peppermint extract with 2–3 tbsp of sugar in a bowl and mix so it’s evenly distributed.
2. Using a sifter or fine-mesh sieve, sift the cocoa powder into the bowl and add the remaining sugar, and salt.
3. Whisk thoroughly and store in in an airtight container.
4. Use 3–4 heaping tablespoons per 8–10 oz hot milk.

Final Thoughts

Every December, this peppermint hot chocolate is our holiday love language—mugs shared after decorating the tree, during late-night gift wrapping, and in those quiet moments when only the tree lights glow. If one sip can make you close your eyes and smile, we’ve done our job. Here’s to slow snowfalls, fuzzy socks, and the kind of cozy that only comes from something made with your own two hands.

Cheers, friends—may your season be warm, minty, and utterly delicious.

Happy Sipping!

Peppermint Hot Chocolate – By the Cup

Print Recipe

Ultra-creamy peppermint hot chocolate with the perfect chocolate-mint balance — make one mug from scratch in 5 minutes or keep a big jar of mix on the counter for instant holiday cheer!

5 from 1 vote

Prep Time:3 minutes mins

Cook Time:2 minutes mins

Total Time:5 minutes mins

Servings: 1

Cook ModePrevent your screen from going dark

EQUIPMENT (affiliate links)

• mixing bowl
• Measuring cups
• Measuring spoons
• sifter or
• fine mesh sieve
• Whisk

Ingredients

1x2x3x

• 1 tbsp (15 g) milk or water
• 3 tbsp (45 g) hot chocolate mix, heaping or 1½ tbsp sugar, 1½ tbsp dutch-processed cocoa powder, & ⅛ tsp salt,
• 1 c. (244 g) milk
• ⅛ tsp peppermint extract Not mint! See note.
• ¼ tsp vanilla extract optional

Instructions

• In a small saucepan, hot chocolate mix (or ingredients to make a cup) with 1 tablespoon of the milk (or water) over medium heat until it forms a smooth paste and smells amazing (30–60 seconds).
  1 tbsp (15 g) milk

  3 tbsp (45 g) hot chocolate mix, heaping
• Slowly pour in the 1 cup of milk while whisking. Heat until steaming (do not boil).
  1 c. (244 g) milk
• Remove from heat, stir in peppermint and vanilla extracts. Taste — add another drop of peppermint if you want it mintier.
  ⅛ tsp peppermint extract

  ¼ tsp vanilla extract
• Pour into your favorite mug, pile on the toppings, and add a candy cane stirrer for extra holiday magic.

Notes

• Peppermint extract is potent — always start with ⅛ tsp per mug and add more if needed.
• Use pure peppermint extract, never “mint” extract (that one tastes like toothpaste).
• Want it extra creamy? Swap ¼ cup of the milk for heavy cream or half-and-half.
• Make it a Peppermint Mocha: Replace ¼ cup milk with strong coffee or a shot of espresso. 

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