Peppermint Hot Cocoa Recipe
Creamy milk, melted peppermint bark, and candy cane make this Peppermint Hot Cocoa taste like winter in a mug. It’s quick to make and even better with a swirl of whipped cream.
Servings: 5 cups
Calories: 292kcal
Ingredients
- 4 cup whole milk
- 1 cup half & half
- 2/3 cup hot cocoa
- 2 oz chopped peppermint bark
- 3 tbsp crushed candy cane
- 1/2 tsp peppermint extract
- pinch kosher sea salt
Optional Garnishes
- whipped cream
- mini marshmallows
- crushed candy cane
- chocolate sauce
Instructions
- Set a medium saucepan over medium heat. Add milk, half & half, cocoa mix, peppermint bark, crushed candy cane, peppermint extract, and salt. Bring to a low simmer, whisking frequently. Allow the cocoa to simmer for 10 minutes before removing from the heat.
- Divide between mugs and garnish as desired.
Notes
-If you’re skipping the homemade mix, use your favorite plain cocoa mix instead. Stir in ¼ teaspoon vanilla extract along with the peppermint extract.
STORE leftover Peppermint Hot Chocolate in an airtight container in the fridge for up to 3 days. Let it cool completely before transferring. You can also FREEZE it for up to 1 month. Use a freezer-safe container and thaw overnight in the refrigerator.
REHEAT in a saucepan over low to medium heat, whisking frequently until smooth. Avoid boiling to keep the texture creamy. You can also warm it up in the microwave or in your slow cooker on low until heated through.
Nutrition
Serving: 5serving | Calories: 292kcal | Carbohydrates: 34g | Protein: 8g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 40mg | Sodium: 240mg | Potassium: 357mg | Fiber: 1g | Sugar: 29g | Vitamin A: 489IU | Vitamin C: 0.4mg | Calcium: 308mg | Iron: 0.3mg
