Name: Hot Chocolate with Peppermint Whipped Cream
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 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; ½ cup heavy cream (120mL) – for whipped cream; 2 tablespoons powdered sugar, sifted – for whipped cream; ½ teaspoon vanilla bean paste or extract – for whipped cream; ¼ teaspoon peppermint extract – for whipped cream

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Tini’s Hot Chocolate is a rich and velvety beverage that delivers the ultimate cozy indulgence in just 10 minutes. Made with whole milk, bittersweet chocolate, and a hint of vanilla, this comforting drink is topped with a refreshing peppermint whipped cream that perfectly balances the chocolatey goodness. Whether you’re curled up by the fire or hosting a festive gathering, this drink is a holiday must.

Hot Chocolate with Peppermint Whipped Cream

Why You’ll Love This Recipe

Deep, rich chocolate flavor with layers of complexity
Homemade peppermint whipped cream adds a festive touch
Quick and easy—ready in just 10 minutes
Ideal for cold nights, holidays, or special treats
Easily doubled for entertaining
Customizable with your favorite toppings
Uses simple ingredients already in your pantry
Feels luxurious without a lot of effort
Kid-friendly, but easily spiked for adults
Tastes like a decadent dessert in a mug

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Hot Chocolate
1½ cups whole milk
½ cup heavy cream
3 tablespoons cocoa powder (Dutch-processed or unsweetened)
3 tablespoons granulated sugar
2 ounces bittersweet chocolate (chopped, at least 70% cocoa)
1 teaspoon vanilla bean paste or extract

Peppermint Whipped Cream
½ cup heavy cream
2 tablespoons powdered sugar (sifted)
½ teaspoon vanilla bean paste or extract
¼ teaspoon peppermint extract

Directions

In a small saucepan over medium heat, combine whole milk and heavy cream. Cook until steaming but not boiling.
Sift in the cocoa powder and whisk until fully incorporated.
Stir in the granulated sugar until dissolved.
Add chopped bittersweet chocolate in two parts, stirring until melted after each addition.
Stir in the vanilla bean paste and heat for 2 more minutes. Remove from heat and set aside.
In a medium bowl, combine heavy cream, powdered sugar, vanilla bean paste, and peppermint extract. Whip using a hand mixer until soft or stiff peaks form, depending on your preferred texture.
Pour hot chocolate into mugs and top with peppermint whipped cream. Garnish with chocolate shavings, crushed peppermint, or sprinkles if desired.

Servings and timing

Servings: 2
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

Variations

Spiked version: Add a splash of peppermint schnapps or Irish cream for an adult twist.
Non-dairy: Use oat or almond milk and a plant-based whipped cream alternative.
Extra rich: Use half-and-half instead of milk for an ultra-decadent texture.
Mocha: Stir in a shot of espresso or strong brewed coffee.
Cinnamon flair: Add a pinch of ground cinnamon or cayenne for a Mexican hot chocolate spin.
White chocolate: Substitute dark chocolate with white chocolate and omit the cocoa powder.

Storage/Reheating

Storage: Store leftover hot chocolate (without whipped cream) in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat on the stovetop over low heat or in the microwave in 30-second intervals, stirring between each until warmed through. Whipped cream should be made fresh, but it can be stored in the fridge for up to 24 hours.

FAQs

What type of chocolate is best for this recipe?

Use a high-quality bittersweet chocolate with at least 70% cocoa for the richest flavor.

Can I use regular whipped cream instead of peppermint?

Yes, plain whipped cream works just as well if you prefer a classic topping.

Is it okay to skip the heavy cream in the hot chocolate?

You can substitute it with more whole milk, but it won’t be as rich and creamy.

Can I make this hot chocolate in advance?

Yes, you can make it ahead and reheat before serving. Just prepare the whipped cream fresh.

What’s the difference between soft and stiff peaks in whipped cream?

Soft peaks melt quickly into the drink, while stiff peaks hold their shape for longer, making them better for presentation.

Can I add marshmallows instead of whipped cream?

Absolutely! Marshmallows are a classic topping and can be used instead or alongside whipped cream.

How can I make it sweeter or less sweet?

Adjust the amount of granulated sugar to taste. Start with less and add more if needed.

Is there a substitute for peppermint extract?

You can omit it or replace it with a few drops of mint extract or crushed peppermint candies.

Can I use cocoa mix instead of cocoa powder and sugar?

You can, but it may make the drink overly sweet and less rich. Cocoa powder gives better control over sweetness.

What toppings go well with this hot chocolate?

Chocolate shavings, crushed peppermint, holiday sprinkles, cinnamon, or even a drizzle of caramel work beautifully.

Conclusion

Tini’s Hot Chocolate with Peppermint Whipped Cream is the perfect combination of indulgent and festive. Whether you’re making it for a holiday celebration or simply to unwind on a chilly evening, this easy recipe delivers warmth, comfort, and joy in every sip. Cozy up with a mug and enjoy the rich flavors that make this recipe a seasonal favorite.

Emma