Peppermint Mocha Hot Chocolate (Printable)
A creamy blend of chocolate, espresso, and peppermint for warm winter enjoyment.
# What You Need:
→ Dairy
01 - 2 cups whole milk
02 - 1/2 cup heavy cream
→ Chocolate & Coffee
03 - 1/3 cup semisweet chocolate chips
04 - 2 tablespoons unsweetened cocoa powder
05 - 2 tablespoons granulated sugar
06 - 1/4 cup freshly brewed espresso or strong coffee
→ Flavorings
07 - 1/2 teaspoon peppermint extract
08 - 1/2 teaspoon vanilla extract
→ Toppings (optional)
09 - Whipped cream
10 - Crushed candy canes or peppermint candies
11 - Chocolate shavings
# Directions:
01 - In a medium saucepan over medium heat, combine whole milk and heavy cream. Heat until steaming without boiling.
02 - Add semisweet chocolate chips, unsweetened cocoa powder, and granulated sugar to the warmed dairy. Whisk continuously until the chocolate is fully melted and mixture is smooth.
03 - Stir in freshly brewed espresso, peppermint extract, and vanilla extract. Continue heating for 1 to 2 minutes over medium heat, stirring constantly until hot.
04 - Pour the hot chocolate into mugs. Garnish with whipped cream, crushed candy canes, and chocolate shavings if desired. Serve immediately.
# Expert Tips:
01 -
- It's the rare drink that tastes like a dessert but won't leave you guilty about skipping the calories.
- Five minutes of prep means you can go from craving to sipping faster than you'd think possible.
- The peppermint cuts through the richness in a way that feels elegant, not cloying.
02 -
- If you rush the chocolate melting by turning up the heat, it can seize and become grainy no matter how much you whisk.
- Peppermint extract is potent, so taste as you go and add a few drops at a time rather than pouring it straight in.
03 -
- Make the base without espresso and toppings ahead of time, then reheat gently and add the coffee and garnish when you need it.
- If you have leftover whipped cream, a small dollop melts into the top and creates a marshmallow-like texture.