There’s just something utterly irresistible about a rich, creamy cup of hot chocolate, especially when it's kissed with a festive hint of mint. This Decadent Hot Chocolate with Peppermint Whipped Cream Recipe turns an ordinary treat into a cozy, indulgent moment you’ll want to savor—and share with your favorite people.

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

I can't tell you the number of chilly evenings I’ve cozied up with a mug of this hot chocolate—it’s the perfect blend of silky, chocolatey richness and that refreshing peppermint twist that just brightens your mood. Every time I make it, it feels like a small celebration in a cup.

Ultra Creamy Texture: Combining whole milk and heavy cream creates a luxuriously smooth and velvety base that feels decadent with every sip.
Deep Chocolate Flavor: Using both cocoa powder and high-quality bittersweet chocolate layers the chocolate notes beautifully, not too sweet but perfectly rich.
Refreshing Peppermint Whipped Cream: The homemade peppermint whipped cream adds a light, festive zing that complements the dark chocolate and adds a pretty finish.
Quick & Easy to Make: Despite its gourmet feel, it comes together in about 10 minutes—great for when you want a treat without fuss.

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

Each ingredient in this Decadent Hot Chocolate with Peppermint Whipped Cream Recipe plays a key role in creating that perfect balance of creamy, chocolaty, and minty flavors—plus, I’ve got a few tips so you know exactly what to look for when you shop.

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: Provides a rich but lighter base that helps balance the heaviness of the cream without losing creaminess.
Heavy cream: Adds a luscious richness that turns the hot chocolate silky and satisfying.
Cocoa powder (Dutch-processed or unsweetened): For that deep, authentic chocolate flavor—Dutch-processed offers a smoother taste, but unsweetened works well too if that’s what you have.
Granulated sugar: Just enough sweetness to offset the bittersweet chocolate, and dissolve completely for a smooth drink.
Bittersweet chocolate (at least 70% cocoa): This is where the magic happens: melting high-quality chocolate into your drink elevates the flavor and texture beyond just cocoa powder.
Vanilla bean paste or extract: Adds a subtle warmth and complexity that rounds out the chocolate perfectly.
Powdered sugar (for whipped cream): Sifted to avoid lumps, it sweetens the whipped cream gently without graininess.
Peppermint extract: Just a little goes a long way—provides that bright, fresh peppermint flavor that lifts the whole drink.

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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

This recipe is a fantastic base that you can tweak and make your own. I love to play around with the peppermint whipped cream, sometimes adding a splash of my favorite liqueur or swapping the peppermint for orange zest to give a different festive vibe.

Variation: Once, I tried it with almond milk and coconut cream for a dairy-free spin—and while it’s not quite as rich, it still makes a delicious cozy treat.
Seasonal Twist: Swap peppermint extract for cinnamon or chili powder for a spicy kick that's perfect for fall evenings.
Difficulty Level: If time’s tight, use store-bought whipped cream and just add a drop or two of peppermint extract to bring it alive.

Step-by-Step: How I Make Decadent Hot Chocolate with Peppermint Whipped Cream Recipe

Step 1: Gently Heat the Milk and Cream

Start by combining 1½ cups of whole milk and ½ cup heavy cream in a small saucepan over medium heat. Warm it slowly until you see steam rising, but be careful not to let it simmer or boil—this keeps the dairy smooth and prevents a skin from forming.

Step 2: Whisk in the Cocoa Powder and Sugar

Sift 3 tablespoons of cocoa powder into the warm milk mixture to avoid clumps. Whisk thoroughly so the cocoa fully dissolves. Then stir in 3 tablespoons granulated sugar until it’s completely melted—no graininess here, trust me.

Step 3: Melt Bittersweet Chocolate in Two Goes

Add 2 ounces of chopped bittersweet chocolate in two batches, stirring continuously until each addition is fully melted. This gradual method helps the chocolate blend smoothly without risking scorch or clumps.

Step 4: Add Vanilla and Heat Through

Stir in 1 teaspoon of vanilla bean paste or extract, then keep the mixture on gentle heat for about 2 more minutes to marry the flavors. Remove from heat and set aside while you prepare the whipped cream topping.

Step 5: Whip the Peppermint Cream

In a chilled bowl, combine ½ cup heavy cream, 2 tablespoons sifted powdered sugar, ½ teaspoon vanilla bean paste, and ¼ teaspoon peppermint extract. Whisk by hand or with a mixer until soft or stiff peaks form depending on how you want it: soft if you prefer it to melt quickly in the cup, or stiff if you want a pretty piped topping that lasts.

Step 6: Serve and Garnish

Pour your decadent hot chocolate into mugs and crown each with a generous dollop of peppermint whipped cream. For an extra-special touch, sprinkle with chocolate shavings, crushed peppermint candies, or colorful sprinkles.

Top Tip

From my years making this Decadent Hot Chocolate with Peppermint Whipped Cream Recipe, a few simple tweaks help you nail the perfect cup every time—without any stress.

Don’t Rush Heating: Heating the milk and cream gently keeps the texture silky and avoids scorch marks that can taste bitter.
Use Quality Chocolate: Bittersweet chocolate with high cocoa content makes the flavor robust and balanced—don’t be tempted by lower-quality chips.
Whip Cream in a Cold Bowl: Chilling your bowl and beaters beforehand helps the cream whip up faster and hold peaks better.
Adjust Peppermint to Taste: Peppermint extract can be strong, so start with less—you can always add more for that perfect festive pop.

How to Serve Decadent Hot Chocolate with Peppermint Whipped Cream Recipe

hot chocolate with peppermint - Serving Suggestion

Garnishes

I usually top my mugs with a generous swirl of peppermint whipped cream and sprinkle on a few chocolate shavings or crushed candy canes. Sometimes, I toss in a small peppermint stick for stirring—that little extra touch makes it feel so festive.

Side Dishes

This hot chocolate pairs wonderfully with buttery shortbread cookies, ginger snaps, or even a slice of rich chocolate cake if you’re in full indulgence mode. I love having these treats close by when I’m curled up for a cozy night.

Creative Ways to Present

For holiday gatherings, I like to serve this in clear glass mugs with festive ribbons tied around the handles. Adding edible glitter or colored sugar crystals on the whipped cream makes it extra special—and perfect for Instagram-worthy moments.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the hot chocolate base (without whipped cream) in an airtight container in the fridge for up to 3 days. Just reheat it gently on the stove, stirring often to keep that silky texture.

Freezing

I haven’t frozen the whipped cream topping, as it doesn’t rewhip well, but the hot chocolate mixture does freeze fine in portions. Just thaw overnight in the fridge and warm slowly.

Reheating

Gently warm your refrigerated hot chocolate over low heat, whisking frequently to bring back the smooth, creamy texture without scorching. Avoid the microwave for reheating—it can cause the chocolate to seize or the milk to curdle.

Frequently Asked Questions:

Can I use non-dairy milk instead of whole milk?

Absolutely! You can substitute whole milk with almond, oat, or coconut milk. For best results, choose a full-fat variety and add some coconut cream or non-dairy creamer to keep the hot chocolate rich and creamy.

What’s the best way to whip the peppermint cream?

Make sure your mixing bowl and beaters are well chilled for faster whipping. Use cold heavy cream and start beating at medium speed, increasing to high until soft or stiff peaks form based on your preference. Adding powdered sugar helps stabilize the cream.

Can I make this recipe for a larger group?

Definitely! Just multiply the ingredient quantities accordingly. The steps remain the same, but you might want to use a larger saucepan and be patient when melting the chocolate to ensure it blends smoothly.

How do I prevent the hot chocolate from tasting grainy?

To avoid graininess, sift your cocoa powder to remove lumps and whisk thoroughly when adding it to warm milk. Also, use granulated sugar that dissolves easily, and make sure the chocolate is fully melted before serving.

Final Thoughts

This Decadent Hot Chocolate with Peppermint Whipped Cream Recipe has become my go-to treat for unwinding after a busy day or brightening up a snow-covered afternoon. It’s the kind of recipe that feels like a warm hug in a mug—rich, comforting, and just festive enough. I hope you enjoy making it as much as I do, and that you find yourself reaching for the peppermint whipped cream at least as often as the hot chocolate base!