There’s just something magical about a warm mug on a chilly day, especially when it’s the Decadent Hot Chocolate with Peppermint Whipped Cream Recipe I’m about to share. This isn’t your everyday hot chocolate—it’s rich, velvety, and topped with a refreshing peppermint whipped cream that makes the whole experience feel festive and fancy.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Decadent Hot Chocolate with Peppermint Whipped Cream Recipe
- Top Tip
- How to Serve Decadent Hot Chocolate with Peppermint Whipped Cream Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Decadent Hot Chocolate with Peppermint Whipped Cream Recipe
Why You'll Love This Recipe
This Decadent Hot Chocolate with Peppermint Whipped Cream Recipe has been a go-to for me during the winter months—it’s such a cozy treat that’s elevated with simple but thoughtful ingredients. I love how it feels like a little celebration in a cup every time I make it.
- Rich and Creamy Texture: Combining whole milk, heavy cream, and bittersweet chocolate creates a wonderfully smooth and luscious hot chocolate that's deeply satisfying.
- Peppermint Whipped Cream Boost: The peppermint whipped cream adds a bright, festive twist that balances the chocolate’s richness perfectly.
- Easy Enough for Weeknights: Despite how fancy it tastes, it comes together in under 10 minutes—perfect for a quick treat or an after-dinner indulgence.
- Customizable Toppings: You can dress it up with chocolate shavings, crushed peppermint candies, or sprinkles to make it your own special creation.
Ingredients & Why They Work
The beauty of this Decadent Hot Chocolate with Peppermint Whipped Cream Recipe is its simplicity. Every ingredient plays its part in creating that rich, creamy texture and balanced flavor. Plus, these are easy to find in any grocery store.
- Whole milk: Adds creaminess without being too heavy—perfect base liquid for the hot chocolate.
- Heavy cream: Boosts richness both in the hot chocolate and the whipped cream topping.
- Cocoa powder (Dutch-processed or unsweetened): Gives that deep chocolate flavor; Dutch-process offers a smoother, less acidic taste.
- Granulated sugar: Sweetens the drink and balances the cocoa’s bitterness.
- Bittersweet chocolate (at least 70% cocoa): Melts into the mix for intense, luxurious chocolate notes.
- Vanilla bean paste or extract: Enhances the chocolate’s flavor and adds warm, floral undertones.
- Powdered sugar: Sweetens the whipped cream without graininess, ensuring a silky texture.
- Peppermint extract: Gives the whipped cream that refreshing, festive peppermint kick.
Make It Your Way
One thing I always encourage is playing with this recipe to make it yours. I sometimes swap the peppermint extract for orange zest in the whipped cream for a citrusy spin. You’ll find even small tweaks can add surprising depth!
- Variation: I’ve also tried using almond milk instead of whole milk, which gives a nutty undertone and makes it a bit lighter, great if you want less dairy.
Step-by-Step: How I Make Decadent Hot Chocolate with Peppermint Whipped Cream Recipe
Step 1: Heat the Milk and Cream Gently
Start by combining 1½ cups whole milk and ½ cup heavy cream in a small saucepan over medium heat. The key here is to warm it slowly until you see steam rising—don’t let it simmer or boil, or the milk can scorch and get a skin on top. Gentle heat is your friend.
Step 2: Whisk in the Cocoa and Sugar
Once your milk is nice and steamy, sift in 3 tablespoons of cocoa powder and whisk thoroughly. The sifting helps prevent lumps—that little step makes a big difference. Then add 3 tablespoons of granulated sugar and stir until it dissolves completely. A smooth base sets you up for rich flavor.
Step 3: Melt in the Bittersweet Chocolate
Chop 2 ounces of bittersweet chocolate into small pieces. Add them to the saucepan in two batches, stirring constantly to melt it evenly. This step is what turns your hot chocolate into a velvety dream, so be patient and keep stirring as it melts.
Step 4: Add Vanilla and Finish Heating
Stir in 1 teaspoon of vanilla bean paste or extract, then keep the mixture on gentle heat for another 2 minutes. This lets the flavors meld together beautifully. After that, remove the pot from the heat and set it aside while you prepare the whipped cream.
Step 5: Whip Up the Peppermint Cream
In a chilled bowl, combine ½ cup heavy cream, 2 tablespoons powdered sugar, ½ teaspoon vanilla bean paste, and ¼ teaspoon peppermint extract. Whip with a hand mixer or whisk until soft peaks form for a spoonable topping, or whip to stiff peaks if you prefer to pipe it decoratively on top.
Step 6: Assemble and Enjoy
Pour your hot chocolate into cozy mugs, then pile on the peppermint whipped cream. For a festive final touch, I love sprinkling crushed peppermint candy or chocolate shavings—it’s these little details that make it so special!
Top Tip
Over the years, I’ve learned a few small tricks that really lift this Decadent Hot Chocolate with Peppermint Whipped Cream Recipe from great to unforgettable. Here’s what helps me every time:
- Use Good Quality Chocolate: The bittersweet chocolate matters—choosing one with high cocoa content gives a richer depth and smoother melt.
- Don’t Rush the Heating: Heating too quickly or too hot can cause the milk to scorch or develop a skin, so medium or medium-low heat is best.
- Whip the Cream Cold: Chilling your bowl and whisk before whipping makes the cream fluffier and faster to peak.
- Adjust Peppermint Extract to Taste: Peppermint can be strong, so start with a little and add more if you want a punchier flavor.
How to Serve Decadent Hot Chocolate with Peppermint Whipped Cream Recipe
Garnishes
I’m a fan of simple garnishes that add a little textural interest and a pop of festivity. Crushed candy canes, mini chocolate curls, or even a sprinkle of cocoa powder on top of the peppermint whipped cream all work beautifully. If you want to get fancy, add a cinnamon stick or a star anise pod for aroma.
Side Dishes
This hot chocolate pairs amazingly with light bites like ginger snaps, biscotti, or even a slice of buttery shortbread. The crisp texture and subtle sweetness of those treats complement the rich drink perfectly without overwhelming it.
Creative Ways to Present
For special occasions, I like serving this in clear glass mugs so you can see the layers—the dark chocolate liquid topped with snowy white whipped cream and colorful peppermint bits is quite the showstopper. Adding a cute paper straw or a little edible glitter makes it extra festive for holiday parties or cozy winter mornings.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of the hot chocolate base (it happens!), store it in an airtight container in the fridge for up to 2 days. When ready to enjoy again, gently reheat on low, whisking occasionally.
Freezing
I haven’t found freezing the hot chocolate base to work as well because the cream can separate. But you can freeze the peppermint whipped cream separately in an airtight container—though it’s best consumed fresh for optimal fluffiness.
Reheating
When reheating leftover hot chocolate, do it gently on the stovetop or in the microwave in short bursts to avoid scorching. Stir frequently to keep it silky smooth, and avoid boiling to preserve that creamy mouthfeel.
Frequently Asked Questions:
Absolutely! I’ve tried almond and oat milks with great results. Just keep in mind that the texture may be a little lighter without dairy. Adding a bit more heavy cream or a scoop of coconut cream can help keep it luxurious.
The peppermint extract is subtle and refreshing, but if you want a bolder taste, you can always add a tiny bit more. Just be sure to start small—it can quickly overpower the chocolate if you’re not careful!
You can whip the peppermint cream a few hours ahead and keep it refrigerated in an airtight container. Just give it a gentle re-whisk before topping your hot chocolate for the best texture.
Using both cocoa powder and bittersweet chocolate deepens the chocolate flavor and gives the drink a rich, velvety texture. Cocoa powder offers intense flavor, while the melted chocolate adds creaminess and smoothness. It’s the combo that makes this hot chocolate truly decadent!
Final Thoughts
This Decadent Hot Chocolate with Peppermint Whipped Cream Recipe is one of those comforting classics that I always return to when I want a little indulgence wrapped up in warmth. It’s just the right balance of rich chocolate and refreshing peppermint that brightens any chilly day. Pour yourself a cup, add your favorite toppings, and savor every cozy sip—you deserve it!
Print
Decadent Hot Chocolate with Peppermint Whipped Cream Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Beverage
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Tini’s Hot Chocolate is a rich and creamy drink featuring a smooth blend of whole milk, heavy cream, cocoa powder, and bittersweet chocolate, topped with a refreshing peppermint whipped cream. Perfect for a cozy treat, this recipe balances indulgence with a hint of minty freshness.
Ingredients
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
Instructions
- Heat Milk and Cream: Add 1½ cups whole milk and ½ cup heavy cream to a small saucepan over medium heat and cook until steam begins to come off the top, but it is not yet simmering.
- Incorporate Cocoa Powder: Sift in 3 tablespoons cocoa powder into the milk and cream and whisk until fully incorporated.
- Add Sugar: Add 3 tablespoons granulated sugar and stir until completely dissolved.
- Melt Chocolate: Add 2 ounces chopped bittersweet chocolate in two parts, stirring after each addition until melted and the mixture is smooth.
- Add Vanilla: Stir in 1 teaspoon vanilla bean paste and continue to heat for 2 more minutes. Remove from heat and set aside.
- Prepare Peppermint Whipped Cream: In a medium bowl, add ½ cup heavy cream, 2 tablespoons powdered sugar, ½ teaspoon vanilla bean paste, and ¼ teaspoon peppermint extract. Whisk or beat with a hand mixer until soft or stiff peaks form, depending on preference.
- Serve: Pour the hot chocolate into mugs and top with the peppermint whipped cream. Garnish with chocolate shavings, sprinkles, or crushed peppermint candy if desired before serving.
Notes
- Use either unsweetened or Dutch-process cocoa powder based on availability and preference.
- Whip the cream to soft peaks for a melt-in-your-mouth texture or stiff peaks for decorative piping.
- For a dairy-free version, substitute milk and cream with plant-based alternatives.
- Chocolate quality greatly affects flavor; choose high-quality bittersweet chocolate for best results.
- Garnish options like chocolate shavings or crushed peppermint add extra texture and festive appeal.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 85 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 85 mg
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