For peppermint hot chocolate from scratch, whisk 3 tablespoons of unsweetened cocoa powder, 3 tablespoons of sugar and a pinch of salt with ¼ cup of just-boiled water into a paste, add 2 cups (480 ml) of milk and heat until steaming. Off the heat, stir in ⅛ teaspoon of pure peppermint extract, then taste before adding more. Two mugs, about 7 minutes, no syrup.
There is a version of this drink that tastes like a candy cane dissolved in chocolate, and there is a version that tastes like toothpaste, and the only difference between them is about a quarter of a teaspoon. Peppermint is the loudest flavor most of us keep in the cupboard, and hot chocolate is forgiving of almost everything except too much of it. This recipe is built around that one fact: the mint goes in last, off the heat, a drop at a time, and the cocoa underneath is strong enough to answer back.
How do you make peppermint hot chocolate?
Makes: 2 mugs (about 2 cups / 480 ml) · Prep: 2 minutes · Cook: 5 minutes · Total: 7 minutes
Ingredients
- 3 tbsp (16 g) unsweetened cocoa powder
- 3 tbsp (38 g) granulated sugar, or to taste
- 1 pinch fine salt
- ¼ cup (60 ml) just-boiled water
- 2 cups (480 ml) whole milk
- ⅛ tsp (0.6 ml) pure peppermint extract, plus more to taste
- Whipped cream and crushed candy canes, to serve (optional)
Instructions
- Make a paste. In a saucepan, whisk the cocoa, sugar and salt with the just-boiled water until smooth and glossy.
- Warm the milk. Whisk in the milk and heat gently until steaming, about 160°F (70°C). Do not boil.
- Add peppermint off the heat. Remove the pan from the burner, then stir in the extract.
- Taste, then adjust. Wait a moment and taste. Add more extract one drop at a time only if you want it stronger.
- Serve. Pour into warm mugs and top with whipped cream and crushed candy cane.
How much peppermint extract goes in hot chocolate?
Start with an eighth of a teaspoon for two mugs. Pure peppermint extract is concentrated, and the mint keeps developing in the cup for a minute after pouring, so taste before adding more; you can always add a drop, and you can never take one out. If you overdo it, the rescue is more hot chocolate base, cocoa, sugar and milk, to dilute it. There is no single correct number because brands differ in strength: published U.S. recipes range from one or two drops to half a teaspoon for a batch this size, which is exactly why the amount here starts low and goes in off the heat, where you can taste as you go.
Why does homemade peppermint hot chocolate taste like toothpaste?
Almost always because the mint is too strong for the chocolate behind it, and there are four usual ways that happens. Too much extract, which the eighth-teaspoon rule prevents. Extract added while the pan is still on the heat, where some of the aroma cooks off and you overcompensate; add it off the heat. Artificial peppermint flavoring, which tastes sharp where pure extract tastes round. And a weak or pre-sweetened cocoa that cannot balance the mint; use unsweetened cocoa with real depth and the chocolate holds its ground.
Can you use candy canes instead of peppermint extract?
Yes, and it is the more forgiving route. Stir two crushed candy canes, about 1 oz (28 g), into the hot milk until dissolved, and reduce the sugar to a tablespoon, since the candy is sweet. The mint is softer this way and almost impossible to overdo, and the drink picks up a faint pink tint that children find more exciting than any garnish.
Which cocoa powder is best for peppermint hot chocolate?
Mint is a loud flavor, so a mild cocoa disappears under it. Use unsweetened cocoa so you control the sugar; with a pre-sweetened mix the drink tends to end up too sweet and all mint. Natural cocoa gives a brighter chocolate note that stands up to the mint, Dutch-process a darker, smoother one. More on choosing in the best cocoa powder for hot chocolate.
How can you adapt this recipe?
Oat milk suits mint best for a dairy-free cup; with almond milk, use two tablespoons of water in the paste to keep some body. For less sugar, start with 1½ tablespoons and taste. For a party, multiply everything by four for eight mugs, but add the extract a quarter teaspoon at a time, because mint intensity does not scale with the milk. For an after-dinner drink for adults, the same mint-and-cocoa pairing works in a chocolate martini. For a gift, jar a homemade hot cocoa mix with a few candy canes; the DIY mix is in our hot chocolate recipe with cocoa powder. Skip the mint entirely if you prefer chocolate on its own, and note that only peppermint extract will do: mint extract usually contains spearmint, which reads as chewing gum in a cocoa. Each mug carries about 18 mg of caffeine from the cocoa.
A cocoa worth giving
A box of good cocoa with this recipe and a bag of candy canes makes a simple holiday gift for anyone who bakes or loves hot chocolate. Serving a crowd? Our Christmas hot chocolate makes six mugs at once, with gingerbread and snowman versions. The cocoa Grevista distributes is unsweetened, non-alkalized, single-origin Vietnamese Trinitario cocoa. The 250 g size comes in a luxury gift box.
Check price: 250 g luxury gift box
Grevista is our own brand: we distribute this cocoa and earn revenue when you buy it on Amazon. Disclosure.
Frequently asked questions
Can I use peppermint oil instead of extract?
Only food-grade peppermint oil, and far less of it: start with a single drop for two mugs, because oil is much stronger than extract.
Can I make peppermint hot chocolate in a slow cooker?
Yes. Whisk the paste well into the milk, heat on low for about 2 hours, and stir in the extract just before serving.
What is the difference between peppermint and mint extract?
Peppermint extract tastes of classic candy-cane mint. Mint extract often includes spearmint, which is sweeter and more like chewing gum.
Is peppermint hot chocolate the same as a peppermint mocha?
No. A peppermint mocha is espresso with chocolate and mint, so it carries coffee caffeine. This drink has no coffee in it.
Does peppermint hot chocolate have caffeine?
A little, from the cocoa: about 37 mg in 3 tablespoons of unsweetened cocoa powder (USDA), shared across two mugs.
More to make and read
The classic base is hot chocolate with cocoa powder. For the other seasonal cups, try pumpkin spice hot chocolate, Mexican hot chocolate and s’mores hot chocolate. What to buy is in best cocoa powder for hot chocolate.
Sources
- U.S. Department of Agriculture. FoodData Central: Cocoa, dry powder, unsweetened (FDC ID 169593), portion weight and caffeine, checked September 15, 2026.
- Academy of Chocolate. Academy of Chocolate Awards 2018 results, checked September 15, 2026.
- SugarHero. Peppermint Hot Chocolate, extract amount, checked September 16, 2026.
- Little Sunny Kitchen. Peppermint Hot Chocolate, extract amount, checked September 16, 2026.
Written by the Grevista Editorial Team. Last updated October 22, 2026. How we check facts: Editorial Policy.