Nothing beats wrapping your hands around a warm cup during chilly days, and this Decadent Hot Chocolate with Peppermint Whipped Cream Recipe offers just that cozy vibe. Rich, silky, and infused with a refreshing peppermint twist, it turns an ordinary cocoa into a festive, indulgent treat you'll want on repeat.
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
From my very first sip, I was hooked. This isn’t your average hot chocolate—it’s a little extra with that luscious peppermint whipped cream swooping in like a cool breeze on a warm hug. Here’s why it stands out and why you should dive in.
- Rich, velvety texture: Combining whole milk, heavy cream, and real bittersweet chocolate gives you a luxuriously creamy cup that tastes like dessert in a mug.
- Peppermint whipped cream: This fresh twist elevates every sip, balancing decadent chocolate with minty brightness perfectly.
- Quick to make: From your first stir to the first sip, it takes only about 10 minutes—perfect for cozying up without the wait.
- Customizable and festive: Easy to tweak for extra flavors or fun garnishes, making it perfect for holidays or any special occasion.
Ingredients & Why They Work
Getting your hands on quality ingredients here really makes the difference. The blend of cocoa powder and bittersweet chocolate creates a deep chocolate flavor while the double creamers ensure it’s silky and smooth. Plus, the peppermint whipped cream's flavored just right without overpowering.
- Whole milk: Adds body and creaminess without being too heavy—perfect base liquid for hot chocolate.
- Heavy cream: For richness that coats your tongue and gives the drink a luxurious mouthfeel.
- Cocoa powder (Dutch-processed or unsweetened): Boosts chocolate depth; using Dutch-processed gives a smoother, less acidic flavor.
- Granulated sugar: Balances the bitterness of the cocoa and chocolate for just the right sweetness.
- Bittersweet chocolate (70% cocoa or higher): Melts into the mix creating that authentic, intense chocolate essence.
- Vanilla bean paste or extract: Adds warm vanilla notes that round out the chocolate flavor beautifully.
- Powdered sugar: Helps sweeten the whipped cream smoothly without graininess.
- Peppermint extract: Just the right pop of mint without smelling like toothpaste—feel free to adjust to taste!
Make It Your Way
One of the things I love about this Decadent Hot Chocolate with Peppermint Whipped Cream Recipe is how easy it is to play around with flavors and textures. Sometimes I go a little heavier on the peppermint when I want that cool kick; other times, I swirl in some caramel or sprinkle cinnamon atop the whipped cream.
- Variation - Vegan Version: Substitute dairy milk and cream with oat or almond cream and choose a dairy-free chocolate—you won’t lose any of the richness.
- Spicy Twist: Add a pinch of cayenne or cinnamon to heat things up, a combo that’s surprisingly delicious.
- Boozy Upgrade: For adults only, a splash of peppermint schnapps or a dark rum turns this into an unforgettable treat.
- Whipped Cream Texture: I usually go for soft peaks to make it melt gently into my cup, but stiff peaks are fun if you want that decorative touch.
Step-by-Step: How I Make Decadent Hot Chocolate with Peppermint Whipped Cream Recipe
Step 1: Warm the Milk and Cream Gently
I start by pouring whole milk and heavy cream into a small saucepan over medium heat. The key is to warm it just until it’s steaming—don’t let it simmer or boil, or you risk scalding and ruining that smooth flavor. Watching for the tiny steam curls helps me know it’s ready for the next step.
Step 2: Sift in Cocoa Powder and Sweeten
Sifting the cocoa powder in here is my trick for a lump-free, silky texture—whisk enthusiastically to fully incorporate. Then I add granulated sugar and stir until it dissolves completely; this ensures every sip is perfectly sweet without grit.
Step 3: Melt in Chopped Bittersweet Chocolate
Adding the chopped bittersweet chocolate in parts lets it melt evenly without clumping. Stirring patiently here makes a beautiful glossy finish—if you rush, lumps may form. This step really amplifies the depth and richness beyond what cocoa powder alone can do.
Step 4: Brighten with Vanilla and Finish Heating
A teaspoon of vanilla bean paste brings warmth and roundness. After stirring it in, I heat the mixture for just two more minutes off boiling—enough to marry the flavors without thickening too much. Then I take the pot off the heat and set it aside while preparing the whipped cream.
Step 5: Whip Up Peppermint Whipped Cream
In a chilled bowl, I combine heavy cream, powdered sugar, vanilla bean paste, and peppermint extract. Whisking either by hand or with a mixer, I stop once soft to medium peaks form, so it’s light yet holds a bit of shape for topping. If you want to pipe it prettily, aim for stiff peaks instead.
Step 6: Serve and Garnish
Pour your hot chocolate into mugs and crown each with a generous dollop of the peppermint whipped cream. A sprinkle of chocolate shavings, crushed peppermint candy, or colorful sprinkles adds that festive wow factor I adore—plus, it tastes incredible!
Top Tip
I’ve learned a few things making this Decadent Hot Chocolate with Peppermint Whipped Cream Recipe time and again that really make enjoying it easy and effortless. These are the little touches that keep it silky, smooth, and vibrant.
- Heat Control: Never let your milk boil; gentle warmth preserves the creaminess and prevents a burnt taste.
- Slow Chocolate Addition: Add chopped chocolate in batches with gentle stirring to avoid lumps and get a shiny texture.
- Whipped Cream Consistency: For a smooth melt-into-the-hot-chocolate sensation, go for soft peaks instead of stiff peaks.
- Use Quality Extracts/Pastes: A good vanilla bean paste and pure peppermint extract make a noticeable difference in flavor depth.
How to Serve Decadent Hot Chocolate with Peppermint Whipped Cream Recipe
Garnishes
I love adding a sprinkle of dark chocolate shavings on top for that extra chocolate punch and a bit of texture. Crushed peppermint candies give a pretty, festive sparkle and a slight crunch, plus it’s just so fun. Sometimes I add mini marshmallows or a dusting of cocoa powder for a classic vibe.
Side Dishes
This hot chocolate pairs beautifully with buttery shortbread cookies or soft gingerbread for the ultimate indulgence. I also like a slice of rich chocolate cake or even fresh biscotti dipping on the side—it turns a simple cup into a full experience.
Creative Ways to Present
For special occasions, I've served this in clear glass mugs so you can see the layers of whipped cream and chocolate. Adding candy canes as stirrers not only amps up the peppermint flavor but looks adorable too. Even a dollop piped using a star nozzle makes it feel more festive and elegant.
Make Ahead and Storage
Storing Leftovers
Since this recipe tastes best freshly made, I usually store any leftover hot chocolate base in the fridge in an airtight container for up to 2 days. Whipped cream, however, is best made fresh or kept covered in the fridge for the same timeframe to avoid it breaking down.
Freezing
I don’t recommend freezing the hot chocolate with whipped cream already added, as the texture changes when thawed. However, you can freeze the hot chocolate base alone—just defrost gently and whisk before reheating.
Reheating
Gently reheat your reserved hot chocolate base on the stove over low heat, stirring often to prevent scorching. Avoid the microwave for reheating whipped cream—it's better to whip a fresh batch for topping.
Frequently Asked Questions:
Absolutely! Using rich options like oat or almond milk with coconut or cashew cream will keep the hot chocolate creamy and delicious—just swap the dairy heavy cream for a non-dairy alternative in the whipped cream too.
Sifting the cocoa powder before adding it to the warm milk and whisking continuously helps prevent lumps. Also, adding chopped chocolate slowly and stirring gently ensures smooth melting and a glossy finish.
The recipe uses just ¼ teaspoon of peppermint extract, giving a balanced, refreshing hint of mint without overwhelming the chocolate. You can always adjust to taste—more for extra zing or less for subtlety.
You can prepare the peppermint whipped cream a few hours ahead and keep it covered in the fridge, but I recommend making it fresh right before serving for the best texture and puffiness.
Final Thoughts
One of the best parts of this Decadent Hot Chocolate with Peppermint Whipped Cream Recipe is how it instantly lifts your mood and the atmosphere in any room. Whether you’re sipping beside the fire on a snowy evening or sharing with friends during holiday gatherings, it’s a recipe that feels like a warm, tasty hug. I can't recommend it enough for making moments even more special—go ahead, treat yourself and see how a simple cup of cocoa can become a memorable delight.
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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
Description
Tini’s Hot Chocolate is a rich and creamy beverage made with whole milk, heavy cream, and bittersweet chocolate, sweetened with cocoa powder and sugar, and flavored with vanilla. It’s topped with a festive peppermint whipped cream for a delightful chocolate treat perfect for cozy moments.
Ingredients
Hot Chocolate
- 1½ cups whole milk (360 mL)
- ½ cup heavy cream (120 mL)
- 3 tablespoons cocoa powder (28 g), Dutch-processed or unsweetened
- 3 tablespoons granulated sugar (42 g)
- 2 ounces bittersweet chocolate, chopped, at least 70% cocoa
- 1 teaspoon vanilla bean paste or extract
Peppermint Whipped Cream
- ½ cup heavy cream (120 mL)
- 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.
- Add Cocoa Powder: Sift in 3 tablespoons cocoa powder into the milk and cream mixture 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 completely melted.
- Add Vanilla: Stir in 1 teaspoon vanilla bean paste and continue heating 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 desired consistency.
- Assemble Drink: Pour the hot chocolate into mugs and top with peppermint whipped cream. Garnish with chocolate shavings, sprinkles, or crushed peppermint candy if desired before serving.
Notes
- The recipe can be made with either unsweetened or Dutch-process cocoa powder.
- For a richer hot chocolate, use Dutch-processed cocoa and bittersweet chocolate with at least 70% cocoa content.
- Adjust whipped cream stiffness according to preference: soft peaks for a smooth melt, stiff peaks for piping and slower melting.
- Optional garnishes include chocolate shavings, sprinkles, or crushed peppermint candy for extra flavor and decoration.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 65 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 90 mg
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