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.

Two clear glass mugs with handles sit on a wooden board. The mug in the foreground is being filled with smooth, thick dark brown hot chocolate from a grey pot, with the liquid showing a glossy texture as it pours. The mug behind it is fully filled with hot chocolate and topped with a white layer of whipped cream sprinkled with dark chocolate shavings. Around the mugs on the wooden board are pieces of dark chocolate and small scattered chocolate shavings. The background is softly blurred with a warm, cozy wooden tone. photo taken with an iphone --ar 2:3 --v 7

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.

The image shows a dark brown liquid with small bubbles on the surface inside a speckled cooking pot. A wooden spoon with a smooth texture is lifting some of the thick liquid, showing its slightly frothy surface with tiny bubbles. The pot is placed on a white marbled surface, creating a clean and simple background. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small mound of Dutch-processed cocoa powder on a simple white ceramic plate, a few pieces of chopped bittersweet chocolate stacked neatly on a white ceramic dish, a small white bowl filled with granulated sugar crystals, a white ceramic bowl containing whole fresh brown eggs, a small white bowl holding heavy cream, a small white bowl with whole fresh milk, and a few green spearmint leaves arranged beside a small white bowl of powdered sugar, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

hot chocolate with peppermint - Serving Suggestion

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:

Can I use non-dairy milk for this Decadent Hot Chocolate with Peppermint Whipped Cream Recipe?

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.

What is the best way to avoid lumps when making hot chocolate?

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.

How strong is the peppermint flavor in the whipped cream?

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.

Can I make the peppermint whipped cream in advance?

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.