Indulge in the cozy warmth of peppermint hot chocolate during the chilly months. This delightful beverage combines the rich flavors of cocoa with a refreshing hint of peppermint, making it a perfect treat for the holiday season or any time you need a comforting drink.
While most of the ingredients for this recipe are common pantry staples, you might need to pick up peppermint extract and a candy cane if you don't already have them at home. Peppermint extract can usually be found in the baking aisle, and candy canes are often available in the seasonal section, especially around the holidays.
Ingredients for Peppermint Hot Chocolate Recipe
Milk: The base for the hot chocolate, providing a creamy texture and rich flavor.
Cocoa powder: Unsweetened cocoa powder adds the deep chocolate flavor to the drink.
Sugar: Sweetens the hot chocolate to balance the bitterness of the cocoa.
Peppermint extract: Adds a refreshing minty flavor that complements the chocolate.
Whipped cream: Used for topping, adding a light and airy texture to the drink.
Candy cane: Crushed for garnish, providing a festive touch and extra peppermint flavor.
Technique Tip for This Recipe
When heating the milk over medium heat, make sure to stir occasionally to prevent a skin from forming on the surface. This will ensure a smooth and creamy texture for your peppermint hot chocolate.
Suggested Side Dishes
Alternative Ingredients
milk - Substitute with almond milk: Almond milk provides a similar creamy texture and is a great option for those who are lactose intolerant or prefer a dairy-free alternative.
unsweetened cocoa powder - Substitute with carob powder: Carob powder has a naturally sweet flavor and can be used as a caffeine-free alternative to cocoa powder.
sugar - Substitute with honey: Honey adds a natural sweetness and a slightly different flavor profile, making it a healthier alternative to refined sugar.
peppermint extract - Substitute with peppermint oil: Peppermint oil is more concentrated, so you will need to use less. It provides a strong peppermint flavor similar to the extract.
whipped cream - Substitute with coconut whipped cream: Coconut whipped cream is a dairy-free alternative that offers a similar light and fluffy texture with a hint of coconut flavor.
candy cane - Substitute with peppermint candies: Crushed peppermint candies can be used as a garnish and provide the same minty flavor and festive look as a candy cane.
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How To Store / Freeze This Recipe
Allow the peppermint hot chocolate to cool to room temperature before storing. This prevents condensation and helps maintain the creamy texture.
Transfer the cooled beverage into an airtight container. Glass jars or BPA-free plastic containers work best to preserve the flavor and prevent any unwanted fridge odors from seeping in.
Store the container in the refrigerator. The peppermint hot chocolate can be kept fresh for up to 3-4 days. Give it a good stir before reheating to ensure the cocoa powder and sugar are well mixed.
For freezing, pour the cooled peppermint hot chocolate into freezer-safe bags or containers. Leave some space at the top as the liquid will expand when frozen.
Label the containers with the date to keep track of freshness. The peppermint hot chocolate can be frozen for up to 2 months without losing its delightful flavor.
When ready to enjoy, thaw the frozen peppermint hot chocolate in the refrigerator overnight. This gradual thawing helps maintain the creamy consistency.
Reheat the thawed or refrigerated peppermint hot chocolate in a saucepan over medium heat. Stir occasionally to ensure even heating and to prevent scorching.
Once hot, pour into mugs and top with whipped cream and crushed candy cane for that festive touch. Enjoy the comforting warmth of your perfectly stored peppermint hot chocolate.
How To Reheat Leftovers
Gently reheat the peppermint hot chocolate on the stovetop over low heat. Stir frequently to prevent scorching and ensure even heating. This method preserves the creamy texture and rich flavor.
Use a microwave-safe mug to reheat the hot chocolate in the microwave. Heat in 30-second intervals, stirring in between to maintain a smooth consistency and avoid overheating.
For a more luxurious touch, reheat the hot chocolate using a double boiler. Place the hot chocolate in a heatproof bowl over a pot of simmering water. Stir occasionally until warmed through, ensuring a gentle and even heat distribution.
If you have a milk frother with a heating function, use it to reheat the peppermint hot chocolate. This method not only warms the drink but also adds a delightful frothy texture.
To revive the whipped cream topping, whip up a fresh batch and add it to the reheated hot chocolate. Garnish with freshly crushed candy cane for that festive touch.
Best Tools for This Recipe
Saucepan: Used to heat the milk and mix the ingredients over medium heat.
Whisk: Essential for blending the cocoa powder and sugar into the milk until fully dissolved.
Measuring cups: Necessary for accurately measuring the milk and other liquid ingredients.
Measuring spoons: Used to measure the cocoa powder, sugar, and peppermint extract precisely.
Mugs: For serving the hot chocolate once it's ready.
Spoon: Helpful for stirring the peppermint extract into the hot chocolate.
Whipped cream dispenser: Used to top the hot chocolate with whipped cream.
Crushing tool: Needed to crush the candy cane for garnish. This could be a mortar and pestle or a rolling pin.
Serving tray: Optional, but useful for presenting the mugs of hot chocolate.
How to Save Time on Making This Recipe
Pre-measure ingredients: Measure out milk, cocoa powder, sugar, and peppermint extract before starting to save time during cooking.
Use a microwave: Heat the milk in the microwave instead of a saucepan to speed up the process.
Make whipped cream ahead: Prepare the whipped cream in advance and store it in the fridge.
Crush candy cane in bulk: Crush multiple candy canes at once and store them in an airtight container for future use.
Double the recipe: Make a larger batch and store leftovers in the fridge for quick reheating.
Peppermint Hot Chocolate
Ingredients
Main Ingredients
- 2 cups milk
- 2 tablespoon unsweetened cocoa powder
- 2 tablespoon sugar
- ¼ teaspoon peppermint extract
- ¼ cup whipped cream for topping
- 1 candy cane crushed, for garnish
Instructions
- In a saucepan, heat the milk over medium heat until warm.
- Whisk in the cocoa powder and sugar until fully dissolved.
- Stir in the peppermint extract and continue to heat until hot, but not boiling.
- Pour into mugs, top with whipped cream, and garnish with crushed candy cane.
Nutritional Value
Keywords
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