AKECHI
Peppermint Hot Chocolate, finished and ready to serve

Snacks · Warm drinks

Peppermint Hot Chocolate

Baking cocoa gives this hot chocolate depth while melted bittersweet wafers round out its texture. Add peppermint a drop at a time so it stays refreshing instead of overpowering the chocolate.

Illustrative image

Total
15 min
Active
5 min
Servings
4
Calories
236 cal / serving
Difficulty
Easy

Ingredients · 4 servings

Checked items are in your order. Amounts scale with servings; products are sold as whole packages.

Steps

  1. Make a cocoa paste

    Whisk cocoa, sugar, salt and water in a medium saucepan until there are no dry pockets. Warm over medium-low heat for 1 minute, stirring.

    ⏱ 1 min

  2. Warm the milk

    Gradually whisk in milk. Heat over medium-low for 6 to 7 minutes, stirring often, until steaming with tiny bubbles at the rim; do not let it boil.

    ⏱ 6–7 min

  3. Melt the wafers

    Reduce heat to low and stir in the chopped chocolate for 2 minutes until smooth. Remove from heat before adding the extracts.

    ⏱ 2 min

  4. Balance and pour

    Stir in vanilla and 1/8 teaspoon peppermint extract. Taste a cooled spoonful and add peppermint only a drop at a time if needed. Divide among four heatproof mugs and serve warm.

Nutrition per serving estimated

1 serving = 1 small mug (1/4 of recipe)

Calories
236
Protein
7.5 g
Carbs
23 g
Fat
12 g
Fiber
4.3 g
Sugar
19.1 g
Sodium
115 mg

Estimated from package nutrition labels and USDA FoodData Central values. Actual values vary.

$59.03for the ingredients
You’ve unlocked free shipping

Related recipes

Maple Spiced Chai Latte, finished and ready to serve

Warm drinks · 15 min

Maple Spiced Chai Latte

Masala chai concentrate, milk and whole spices become a fragrant maple chai latte in 15 minutes, with a soft foam cap for cool holiday afternoons.

Read recipe →
Almond Snowball Cookies, finished and ready to serve

Snowball cookies · 60 min

Almond Snowball Cookies

Powdered sugar coats tender almond snowball cookies in 60 minutes, including cooling, for a snowy baking platter with a buttery crumb and vanilla aroma.

Read recipe →
Apple Bran Breakfast Muffins, finished and ready to serve

Muffins · 52 min

Apple Bran Breakfast Muffins

Bake apple bran breakfast muffins in 52 minutes, with cinnamon, tender grated fruit and a soft crumb for a make-ahead basket of small morning portions.

Read recipe →
Tips and substitutions

Whisking cocoa into a small amount of water first prevents floating dry lumps.

Peppermint extracts vary in strength; measure into a spoon away from the pan.

For a dairy-free drink use unsweetened oat milk and verify both chocolate labels for milk ingredients.

Use semisweet chocolate in place of the wafers, reducing the added sugar to taste after melting.

Storage, serving and make-ahead

Storage

Cool leftovers promptly and refrigerate covered within 2 hours at 40°F (4°C) or below for up to 2 days. Reheat to 165°F while stirring; do not repeatedly warm the same batch.

Serving suggestions

Serve in small mugs after a winter walk, allowing the drink to cool to a comfortable sipping temperature.

Make ahead

Prepare the cocoa-and-chocolate milk up to 1 day ahead and refrigerate promptly. Reheat gently to 165°F, then add the extracts just before serving.

Allergens and product labels

Contains: milk.

Check each product label for allergen details.

Questions about this recipe

Can I use peppermint oil instead of extract?

Use a food-grade peppermint extract for this recipe. Concentrated oils are much stronger and cannot be exchanged by the same measure.

Why did the cocoa form lumps?

Dry cocoa resists mixing directly into milk. Start with the small water paste, then whisk in milk gradually.

About this recipe

Estimates use package labels and USDA data; actual values vary.

By Akechi · Published .

Ingredient amounts are for cooking; products are sold as retail packages and pantry extras may be needed. Browse all recipes.