Nothing says “holiday warmth” like a steaming mug of hot chocolate, and when you add the refreshing zing of peppermint, it transforms this winter classic into a festive indulgence. Peppermint Candy Cane Hot Chocolate is a delightful treat, combining the rich creaminess of chocolate with the cool, minty freshness of crushed candy canes. This recipe is perfect for cozy nights by the fire, family gatherings, or holiday parties, offering a comforting drink that appeals to kids and adults alike. Each sip brings back memories of holiday cheer, making this beverage an absolute must for the season.
Ingredients
For this Peppermint Candy Cane Hot Chocolate, you will need:
- 2 cups milk (whole milk or your choice of dairy alternative like almond or oat milk)
- 1 cup heavy cream (for extra creaminess, but can be omitted or substituted with a non-dairy creamer)
- 1/2 cup high-quality dark or semi-sweet chocolate chips (or finely chopped chocolate bar)
- 2 tablespoons cocoa powder (for a richer chocolate flavor)
- 1/4 cup granulated sugar (or adjust to taste)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract (be careful not to add too much, as peppermint flavor is strong)
- 4 small candy canes (crushed for garnish and stirring sticks)
- Whipped cream (optional, for topping)
Preparation
Step 1: In a medium-sized saucepan over low heat, pour the milk and heavy cream. Stir occasionally, allowing the mixture to heat slowly. Avoid boiling; the goal is to gently warm the mixture until steam begins to rise.
Step 2: Add the chocolate chips to the saucepan. Stir continuously to ensure the chocolate melts smoothly into the milk and cream, creating a thick, creamy base.
Step 3: Sift in the cocoa powder to avoid lumps, and add the granulated sugar. Whisk thoroughly until the cocoa and sugar are fully dissolved, enriching the hot chocolate with a deep chocolate flavor.
Step 4: Add the vanilla extract and peppermint extract to the mixture, stirring well to blend the flavors. The peppermint should be subtle, just enough to bring a refreshing touch without overpowering the chocolate.
Step 5: Let the mixture simmer on low heat for another 3–5 minutes, stirring constantly. This helps the flavors meld together, creating a smooth, luxurious hot chocolate.
Step 6: Remove the saucepan from heat and pour the hot chocolate into your favorite holiday mugs.
Step 7: Garnish with a swirl of whipped cream if desired, and sprinkle crushed candy canes on top for a festive touch. Place a whole candy cane in the mug as a stirring stick, adding more peppermint flavor as it slowly dissolves.
Variations
- Dairy-Free Option: Substitute whole milk and heavy cream with almond milk, oat milk, or coconut milk for a creamy, non-dairy version.
- Spiced Peppermint Hot Chocolate: Add a pinch of cinnamon or nutmeg to the mixture for an extra layer of warmth and complexity.
- Chocolate Peppermint Mocha: Mix in a shot of espresso for a delightful caffeine boost that pairs beautifully with the chocolate and peppermint flavors.
- Alcoholic Version: Add a splash of peppermint schnapps or crème de menthe for an adults-only version that’s perfect for holiday parties.
Cooking Note
- Avoid boiling the milk: Keeping the milk at a low temperature prevents it from scalding or curdling, which can alter the texture and flavor of the hot chocolate.
- Control the peppermint extract: A little peppermint extract goes a long way, so start with 1/2 teaspoon and add more only if needed. Too much peppermint can overpower the chocolate.
- Use high-quality chocolate: The flavor of your hot chocolate largely depends on the chocolate quality, so opt for high-quality dark or semi-sweet chocolate for the best taste.
Serving Suggestions
Serve this Peppermint Candy Cane Hot Chocolate in festive holiday mugs or mason jars with handles. Top each mug with a generous dollop of whipped cream, then sprinkle with additional crushed candy canes for color and crunch. For a special presentation, dip the rims of your mugs in melted chocolate and crushed candy cane pieces before pouring in the hot chocolate. Enjoy with holiday cookies, like sugar cookies or gingerbread, to make the experience even cozier.
Tips
- Crushing Candy Canes Easily: Place the candy canes in a zip-top bag and crush them with a rolling pin for even pieces without a mess.
- Adjusting Sweetness: Taste the hot chocolate before serving and adjust the sugar to suit your preference. Peppermint and chocolate can balance a bit of extra sweetness.
- For a Thicker Consistency: Use more heavy cream or add a spoonful of condensed milk to make the hot chocolate extra thick and rich.
- Prepping in Advance: Make the hot chocolate base a day ahead and store it in the refrigerator. Reheat on the stovetop when you’re ready to serve, adding crushed candy canes and whipped cream just before serving.
Prep Time
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- Total Time: 15 minutes
Nutritional Information (Approximate per serving)
- Calories: 250
- Protein: 5g
- Sodium: 100mg
- Sugars: 20g
- Fat: 10g
FAQs
1. Can I use peppermint oil instead of peppermint extract?
Peppermint oil is much more concentrated than peppermint extract, so if you choose to use it, only add a drop or two. Be cautious as too much can make the hot chocolate overwhelmingly minty.
2. Can I prepare this in a slow cooker?
Yes! Combine all ingredients in a slow cooker, set it on low, and let it heat for about 1–2 hours, stirring occasionally. This method is perfect for keeping the hot chocolate warm during holiday gatherings.
3. Can I store leftover hot chocolate?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat on the stovetop or in the microwave. Note that the texture may thicken after being stored; simply add a bit of milk to adjust the consistency.
4. What type of chocolate works best?
High-quality dark or semi-sweet chocolate gives the richest flavor, but if you prefer a sweeter taste, you can use milk chocolate. For an extra indulgent hot chocolate, use a blend of dark and milk chocolates.
5. Can I make this drink sugar-free?
Yes, use a sugar substitute like Stevia or erythritol instead of granulated sugar. You can also skip the candy canes or use sugar-free peppermint extract for a low-sugar version.
Conclusion
Peppermint Candy Cane Hot Chocolate is the ultimate holiday treat, combining creamy chocolate and a hint of minty freshness that’s irresistible. This recipe offers everything you could want in a seasonal beverage: warmth, sweetness, and a touch of festive cheer. Whether you’re making it for yourself, a loved one, or a group of guests, it’s bound to bring smiles and warm hearts. This hot chocolate is perfect for sipping by the fire, sharing with friends, or topping off a holiday meal. Embrace the season, bring out the candy canes, and enjoy this delightful twist on a classic hot chocolate.
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Peppermint Candy Cane Hot Chocolate
- Total Time: 15 minutes
Ingredients
Ingredients
For this Peppermint Candy Cane Hot Chocolate, you will need:
- 2 cups milk (whole milk or your choice of dairy alternative like almond or oat milk)
- 1 cup heavy cream (for extra creaminess, but can be omitted or substituted with a non-dairy creamer)
- 1/2 cup high-quality dark or semi-sweet chocolate chips (or finely chopped chocolate bar)
- 2 tablespoons cocoa powder (for a richer chocolate flavor)
- 1/4 cup granulated sugar (or adjust to taste)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract (be careful not to add too much, as peppermint flavor is strong)
- 4 small candy canes (crushed for garnish and stirring sticks)
- Whipped cream (optional, for topping)
Instructions
Preparation
Step 1: In a medium-sized saucepan over low heat, pour the milk and heavy cream. Stir occasionally, allowing the mixture to heat slowly. Avoid boiling; the goal is to gently warm the mixture until steam begins to rise.
Step 2: Add the chocolate chips to the saucepan. Stir continuously to ensure the chocolate melts smoothly into the milk and cream, creating a thick, creamy base.
Step 3: Sift in the cocoa powder to avoid lumps, and add the granulated sugar. Whisk thoroughly until the cocoa and sugar are fully dissolved, enriching the hot chocolate with a deep chocolate flavor.
Step 4: Add the vanilla extract and peppermint extract to the mixture, stirring well to blend the flavors. The peppermint should be subtle, just enough to bring a refreshing touch without overpowering the chocolate.
Step 5: Let the mixture simmer on low heat for another 3–5 minutes, stirring constantly. This helps the flavors meld together, creating a smooth, luxurious hot chocolate.
Step 6: Remove the saucepan from heat and pour the hot chocolate into your favorite holiday mugs.
Step 7: Garnish with a swirl of whipped cream if desired, and sprinkle crushed candy canes on top for a festive touch. Place a whole candy cane in the mug as a stirring stick, adding more peppermint flavor as it slowly dissolves.
Notes
- Avoid boiling the milk: Keeping the milk at a low temperature prevents it from scalding or curdling, which can alter the texture and flavor of the hot chocolate.
- Control the peppermint extract: A little peppermint extract goes a long way, so start with 1/2 teaspoon and add more only if needed. Too much peppermint can overpower the chocolate.
- Use high-quality chocolate: The flavor of your hot chocolate largely depends on the chocolate quality, so opt for high-quality dark or semi-sweet chocolate for the best taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 10g
- Protein: 5g