There's something incredibly comforting about a rich, creamy cup of hot chocolate that tastes like a warm hug. This Decadent Hot Chocolate with Peppermint Whipped Cream Recipe takes that classic feeling up a notch with a bright peppermint twist and whipped cream so fluffy you might just want to eat it by the spoonful.

A clear glass mug stands on a wooden board with dark chocolate pieces scattered around it on a white marbled surface. The glass is filled halfway with thick, rich dark brown hot chocolate being poured from a gray pot with chocolate stains inside. In the background, another clear glass mug sits full of the same dark brown hot chocolate topped with a large swirl of white whipped cream and sprinkled with chocolate shavings. The texture of the hot chocolate looks smooth and creamy. 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 first made this Decadent Hot Chocolate with Peppermint Whipped Cream Recipe on a chilly winter evening, and it instantly became my go-to cozy treat. It’s more than just a drink – it’s an experience with layers of deep chocolate flavor and a refreshing peppermint kick that wakes up your senses.

Velvety Texture: The combination of whole milk and heavy cream makes every sip luxuriously smooth and indulgent.
Balanced Sweetness: Using bittersweet chocolate and cocoa powder keeps the chocolate rich without being overly sweet.
Refreshing Peppermint Whip: The peppermint whipped cream is light but packs a flavor punch that complements the chocolate perfectly.
Quick and Easy: You’ll be enjoying your decadent hot chocolate in about 10 minutes — great for busy days when you want a little luxury ASAP.

The image shows a close-up of a wooden spoon holding smooth, dark brown liquid above a white speckled pot filled with the same liquid. The liquid has tiny bubbles on the surface, giving it a light foam texture. The spoon is positioned horizontally in the middle of the image, while the pot’s edge frames the bottom and left sides. The background is a white marbled texture. 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 special role. Together, they create a luscious, comforting drink with an extra festive note from the peppermint whipped cream. Here’s the lowdown on why these ingredients make this recipe shine:

Flat lay of a small white ceramic bowl of whole milk, a small white ceramic bowl of heavy cream, a small white ceramic bowl of Dutch-processed cocoa powder, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of powdered sugar, two ounces of chopped bittersweet chocolate chunks, a few drops of vanilla bean paste in a small white ceramic bowl, and a few drops of peppermint extract in a small white ceramic bowl placed with perfect symmetry 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 creamy base without being too heavy, allowing the chocolate flavor to come through beautifully.
Heavy cream (for hot chocolate): Boosts richness and gives the hot chocolate a silky texture that feels extra indulgent.
Cocoa powder (Dutch-processed or unsweetened): Gives the drink a deep chocolate flavor; Dutch-processed has a smoother, less acidic taste.
Granulated sugar: Sweetens subtly while balancing the bitterness of the chocolate and cocoa.
Bittersweet chocolate (at least 70% cocoa): Melts into the mix adding intense chocolate richness and a complex flavor.
Vanilla bean paste or extract: Adds warmth and depth that brings all the chocolate flavors together.
Heavy cream (for whipped cream): Whipped to fluffy perfection to create that light, melt-in-your-mouth topping.
Powdered sugar: Sweetens the whipped cream smoothly without any grittiness.
Peppermint extract: Gives the whipped cream that cool, refreshing burst of holiday spirit.

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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

I love to experiment with how creamy or minty I want my hot chocolate, so I encourage you to adjust this Decadent Hot Chocolate with Peppermint Whipped Cream Recipe to suit your taste buds. That’s part of the fun!

Less Sweet Variation: I've toned down the sugar a couple of times when I wanted a darker chocolate experience, and it still turns out rich and satisfying.
Dairy-Free Version: Swap in coconut milk and coconut cream if you want to keep it creamy but avoid dairy — it’s delicious and still pairs wonderfully with the peppermint.
Extra Peppermint Punch: If you love peppermint like I do, add a drop more peppermint extract to the whipped cream, but don’t go overboard or it can taste medicinal.
Spiced Twist: Add a pinch of cinnamon or nutmeg when heating the milk for a cozy twist that’s perfect for winter evenings.

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

Step 1: Warm up your milk and cream gently

Start by combining 1½ cups of whole milk and ½ cup heavy cream in a small saucepan over medium heat. Heat it slowly until you see steam rising — you want it hot, but not simmering or boiling to avoid scorching or separating. I usually keep a close eye and stir occasionally to keep things smooth.

Step 2: Mix in cocoa powder and sugar

Sift 3 tablespoons of cocoa powder right into the warm milk mixture and whisk it in thoroughly. This step helps prevent lumps and ensures the cocoa is well incorporated. Then stir in 3 tablespoons of granulated sugar until it dissolves completely. Taste a little to check sweetness, adding more if you prefer it sweeter.

Step 3: Melt in the bittersweet chocolate

Add 2 ounces of chopped bittersweet chocolate in two stages, stirring after each addition until melted and silky. This layering of chocolate gives the hot chocolate a depth that instant cocoa packets just can’t match. Keep the heat gentle to avoid burning the chocolate.

Step 4: Add vanilla and finish heating

Stir in 1 teaspoon of vanilla bean paste or extract, and let it heat gently for 2 more minutes while stirring occasionally. This step brings a warm, aromatic note that lingers with every sip. Then remove the pot from heat to keep it velvety smooth while you prepare the whipped cream.

Step 5: Whip up the peppermint cream topping

In a medium bowl, whip together ½ cup heavy cream, 2 tablespoons sifted powdered sugar, ½ teaspoon vanilla bean paste, and ¼ teaspoon peppermint extract until you get soft or stiff peaks depending on how you want to enjoy it. I often go soft peaks for spooning to get that immediate melt-in-your-mouth feeling, but piping stiff peaks looks truly impressive on top.

Step 6: Pour, top, and indulge

Pour your hot chocolate into mugs, then crown each one with your peppermint whipped cream. Sprinkle chocolate shavings, crushed peppermint candies, or colorful sprinkles for a festive touch if you like. Then sit back and savor the magic you just created.

Top Tip

From my many batches of hot chocolate, I learned a few tricks that make all the difference. These tips make this Decadent Hot Chocolate with Peppermint Whipped Cream Recipe foolproof and extra special every time.

Watch the heat: Keep your milk and chocolate mixture on medium or low heat to avoid burning or curdling. Slow and steady wins the race here.
Sift cocoa powder: It saves you from gritty lumps and helps blend the cocoa perfectly into the milk for that smooth, velvety texture.
Whip cream fresh: Don’t whip the peppermint cream too far ahead — fresh whipped cream tastes best and holds its texture wonderfully on top of hot drinks.
Use good chocolate: A quality bittersweet chocolate bar transforms this from ordinary to extraordinary, so don’t skip this step even if sweetened cocoa powders are tempting.

How to Serve Decadent Hot Chocolate with Peppermint Whipped Cream Recipe

hot chocolate with peppermint - Serving Suggestion

Garnishes

For a little extra flair, I love topping my peppermint whipped cream with crushed candy canes or chocolate shavings—they add texture and a festive crunch. Sometimes, colorful sprinkles work well too, especially if I’m serving this to kids or at a party.

Side Dishes

Pair your hot chocolate with buttery shortbread cookies or ginger snaps for a delightful bite between sips. If you want something more indulgent, a slice of peppermint bark or chocolate brownie makes a perfect companion.

Creative Ways to Present

For holiday gatherings, I’ve served this in clear glass mugs so you can see the layers of dark chocolate and snowy whipped cream with peppermint specks on top. Adding a candy cane handle or a cinnamon stick stirrer instantly makes it party-ready and fun to sip.

Make Ahead and Storage

Storing Leftovers

If you end up with leftover hot chocolate, store it in an airtight container in the fridge for up to 2 days. It might thicken a bit, so just warm it gently on the stove and whisk to bring back that silky texture.

Freezing

I don’t usually freeze the whipped cream topping, but the hot chocolate base freezes well in a sealed container for up to a month. When you're ready, thaw overnight in the fridge and heat gently before serving.

Reheating

Reheat leftover hot chocolate slowly on the stove or in the microwave on low power, stirring often to keep it smooth and avoid scorching. Freshly whipped peppermint cream always beats reheated whipped cream, so whip a new batch to top off your warmed drink.

Frequently Asked Questions:

Can I use non-dairy milk for this Decadent Hot Chocolate with Peppermint Whipped Cream Recipe?

Absolutely! I’ve used coconut milk and almond milk before; coconut milk gives the richest texture. Just swap the heavy cream with coconut cream or a non-dairy whipped topping to keep it creamy and delicious.

What’s the difference between Dutch-processed and natural cocoa powder here?

Dutch-processed cocoa is treated with an alkalizing agent that makes it darker and mellower with less acidity. It creates a smoother hot chocolate than natural cocoa powder, which is more bitter and tangy. I prefer Dutch-processed for a velvety finish in this recipe.

Can I make the peppermint whipped cream ahead of time?

You can whip the peppermint cream a few hours ahead and keep it refrigerated tightly covered. However, I recommend whipping it fresh if possible — it tastes fluffier and holds its shape better when freshly made.

What’s the best way to avoid burnt hot chocolate?

Keep the heat medium to low and stir often while heating. Avoid letting the mixture boil, and melt the chocolate slowly by adding it in small amounts. This helps preserve the smooth texture and prevents any burnt flavor.

Final Thoughts

This Decadent Hot Chocolate with Peppermint Whipped Cream Recipe holds a special place in my heart because it turns simple ingredients into a rich, flavorful treat that makes any moment feel cozy and a little magical. Whether it’s a rainy afternoon or a holiday evening, I hope you enjoy making and sharing this as much as I do with my loved ones.