This Peppermint White Hot Chocolate is creamy, sweet, and has that perfect cool minty kick.
It’s the kind of drink you crave when it’s cold out and you’re curled up under a blanket.
White chocolate makes it extra rich, and the crushed candy canes on top? Pure joy.
I’ve made this for years when I want something cozy that feels a little fancy without being hard to make.
It’s always a hit.
What You’ll Need
- 3 cups whole milk
- 1 cup heavy cream
- 1 ½ cups white chocolate chips
- ½ teaspoon pure peppermint extract
- ¼ cup crushed candy canes (plus more for topping)
- Whipped cream for topping (optional)
- White chocolate shavings for topping (optional)
Why I Love This Recipe
I’ve always had a soft spot for peppermint and white chocolate. Something about the creamy sweetness mixed with the cool minty vibe feels like the holidays, even in the middle of February. I first made this drink after a snowy walk with friends—everyone was frozen and moody, and this drink totally turned things around.
- It’s super easy but feels like a café treat
- Rich and creamy without being too heavy
- The peppermint gives it a refreshing twist
- You can make it in 10 minutes
- Tastes even better with cozy pajamas and a blanket
Servings: Makes 4 mugs
Total Time: 10 minutes
Macros (per serving – without whipped cream):
- Calories: 340
- Carbs: 38g
- Fat: 19g
- Protein: 6g
- Sugar: 36g
Why This Recipe Works (Quick Science)
White chocolate melts at a lower temperature than dark chocolate, so it creates that ultra-creamy base without any bitterness. Adding peppermint extract at the end keeps the mint flavor fresh and not overpowering. The crushed candy canes on top melt just enough to add flavor and crunch. Warming the milk and cream together helps everything blend smoothly.
Common Mistakes
- Boiling the milk – Don’t let it boil, just heat it until steamy. Boiling can cause the milk to separate and the chocolate to get grainy.
- Using imitation peppermint – Go for pure extract for the best taste. Fake versions can taste weirdly medicinal.
- Adding chocolate too soon – Wait until the milk is warm so the chips melt evenly and stay smooth.
- Skipping the stirring – Stir constantly while the chocolate melts or it’ll sink and burn.
What to Serve With
- Shortbread cookies
- Chocolate crinkle cookies
- A slice of pound cake
- Toasted marshmallows on a stick
- A cozy blanket and a movie
Tools You’ll Need
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Small bowls
- Grater (if using chocolate shavings)
- Mugs for serving
Substitutions and Variations
- Dairy-free: Use almond milk or oat milk + coconut cream
- Sweeter: Add a tablespoon of sweetened condensed milk
- Less sweet: Reduce white chocolate to 1 cup
- Mintier: Add a full teaspoon of peppermint extract
- Make it a mocha: Add 1 tbsp instant espresso powder to the milk
Make Ahead Tips
You can make the base (milk, cream, and melted chocolate) ahead and refrigerate it. When ready to serve, just warm it back up and stir in the peppermint extract and crushed candy canes.
Let’s Make It
Step 1: Heat the Milk and Cream
Add 3 cups whole milk and 1 cup heavy cream to a medium saucepan. Set it over medium heat and warm until it starts to steam, but don’t let it boil.
Step 2: Stir in the White Chocolate Chips
Once the milk is steamy, add 1 ½ cups white chocolate chips. Stir constantly with a whisk until fully melted and smooth.
Step 3: Add Peppermint Extract
Turn off the heat. Stir in ½ teaspoon peppermint extract. Give it a good final whisk so everything’s blended.
Step 4: Add Crushed Candy Canes
Add ¼ cup crushed candy canes and stir until slightly melted but still a little crunchy. They’ll add a nice pink swirl and crunch.
Step 5: Pour and Top
Pour into mugs. Top with whipped cream, more crushed candy canes, and white chocolate shavings if you like.
Leftovers and Storage
Let leftovers cool completely, then store in a sealed jar in the fridge for up to 3 days. Reheat gently on the stove over low heat. Stir well—white chocolate can separate a little in the fridge but comes back together when warmed.
FAQ
Can I use peppermint oil instead of extract?
No—peppermint oil is way stronger. Use pure peppermint extract for best results.
Can I use a chocolate bar instead of chips?
Yes! Just chop it finely so it melts evenly.
Can I make it in the microwave?
Technically yes, but it’s hard to melt the chocolate evenly. Stove is best.
What kind of white chocolate works best?
Use high-quality white chocolate chips or bars that list cocoa butter in the ingredients.
Wrap-Up
There’s something super comforting about this Peppermint White Hot Chocolate. It’s rich, sweet, and just fancy enough to make a cold day feel special. If you give it a try, I’d love to hear how it turned out—leave a comment and let me know what you think or if you added your own twist!
