Peppermint Hot Cocoa Recipe

Real peppermint adds bright, fresh flavors to this rich peppermint hot cocoa!

Rich chocolate and bright peppermint are a match made in heaven. They just go together so well! The deep flavors of the chocolate come alive when paired with the fresh, bright peppermint flavors. We tried to capture that perfection in a mug with this peppermint hot cocoa recipe.

"Rich chocolate and bright peppermint"

Rather than use peppermint extract or peppermint oil to make our hot cocoa. We opted for real peppermint leaves. Fresh spearmint leaves will work as well or really any kind of mint you have on hand (have you ever tried chocolate mint?!) however peppermint will give you that classic flavor you are looking for.

Our recipe begins by steeping mint leaves into the milk, making a mint infused milk as the base of the recipe. The minty milk is then whisked into semi sweet chocolate to create a smooth, thick drink that you won’t be able to resist. It may just be the best hot chocolate you have ever had.

Try using dark chocolate to make your drink even more decadent or even white chocolate for a new twist on peppermint hot cocoa. You really can’t go wrong with this soul-warming, non alcoholic beverage! We know that it is going to be your go-to winter drink. Enjoy.

Peppermint Hot Cocoa Recipe

5 from 1 vote

Recipe by Mocktail.net

Servings

4

servings

Prep time

15

minutes

Real peppermint adds bright, fresh flavors to this rich peppermint hot cocoa!

Ingredients

• 1 ½ cups heavy cream

• 2 cups milk

• ½ cup fresh peppermint leaves

• ¼ cup sugar

• ⅛ tsp salt

• 6 ounces semi sweet chocolate chips

• Whipped cream for garnish

Directions

• Place the heavy cream, milk and peppermint leaves into a medium sizes saucepan. Bring to a simmer over medium high heat.
• Remove the pan from the heat, cover and let sit for 20 minutes to infuse the flavor of the peppermint into the cream.
• Strain the milk into a clean pot and discard the mind leaves.
• Bring the mint milk back to a boil over medium heat then immediately remove the pan from the stove.
• Stir in the sugar and salt to dissolve.
• Place the chocolate chips in a small bowl and pour the hot mint milk over the chocolate.
• Whisk the mixture until smooth.

Tips and Tricks

• • Make the hot cocoa in advance and keep it in the fridge. Reheat whenever you need a fresh cup of homemade mint cocoa! It will keep in the fridge for about two weeks.
  • Add a shot of espresso to your cup to make a peppermint mocha.
• Tools:
  • Measuring Cup
  • Teaspoon
  • Two small saucepans
  • Whisk
  • Medium bowl
  • Strainer

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