15-Minute Peppermint Hot Chocolate
A classic hot chocolate with dark chocolate, peppermint candy cane, and fluffy marshmallows. Rich cocoa flavor balanced by peppermint sweetness and a hint of vanilla, with creamy milk and melting marshmallows. Perfect for winter mornings, holiday gatherings, or cozy evenings. This version uses both cocoa powder and dark chocolate for deeper flavor complexity.
Ingredients
- 2 cup milk, whole or 2%
- 2 tablespoon unsweetened cocoa powder, sifted
- 1 whole candy cane, crushed or whole
- ¼ cup mini marshmallows, divided for cooking and garnish
- ½ cup dark chocolate, chopped, 70-75% cacao
- ¼ teaspoon vanilla extract, pure
- 1 pinch salt, fine
Instructions
- 1
Combine milk, cocoa powder, candy cane, and mini marshmallows in a saucepan.
- 2
Heat over medium-low, whisking constantly until warm but not boiling.
- 3
Add dark chocolate and whisk until fully melted and incorporated.
- 4
Whisk in vanilla extract and salt.
- 5
Pour into mugs and garnish with marshmallows. Serve immediately.
Tips
Whisk constantly to prevent cocoa powder from clumping and to avoid scorching milk on the pan bottom.
Use chopped dark chocolate instead of chips for faster, more even melting and better texture.
Crush the candy cane into small pieces before adding so it dissolves evenly throughout.
Good to Know
Best served immediately. Leftover hot chocolate can be refrigerated up to 2 days and reheated gently on stovetop, whisking to recombine.
Prepare dry ingredients in advance. Measure cocoa powder, chop chocolate, and crush candy cane. Combine and store in an airtight container up to 1 week. Heat milk separately when ready to serve.
Pour into warmed mugs immediately after whisking. Top with fresh marshmallows and optional crushed candy cane. Serve with biscuits or pastries on the side.
Common Mistakes
Do not stop whisking to avoid cocoa clumps forming and settling.
Do not let milk boil to prevent scorching and maintain creamy texture.
Do not add chocolate to boiling milk as it can seize; wait until warm but not hot.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use hot chocolate powder instead of cocoa powder and dark chocolate?
Yes, substitute 3-4 tablespoons hot chocolate mix for the cocoa powder and dark chocolate combined. Reduce or omit added sugar if your mix contains it. Whisk well to avoid lumps.
What if I don't have a candy cane on hand?
Omit the candy cane and add 1/4 teaspoon peppermint extract or 2-3 drops peppermint oil instead. Stir in after removing from heat to preserve peppermint flavor.
How long will this keep in the refrigerator?
Leftover hot chocolate keeps refrigerated up to 2 days. Reheat gently on the stovetop over low heat, stirring constantly. Do not microwave as it can cause uneven heating.