This amazing hot chocolate has been my current obsession and one of my few pregnancy cravings. It’s rich, chocolatey, peppermint-y, and delicious! It takes a few extra minutes to make this versus heating up some water and adding a packet of the store-bought stuff but boy is it worth it!
You will need milk, sugar, cocoa, and vanilla for the plain hot chocolate (and a little water, which I didn’t show). If you want it to be peppermint flavored then you’ll need some peppermint essential oil too (I use Young Living). And for the whipped cream you’ll need heavy whipping cream and sugar, plus a mixer (I guess you could do this by hand but I can’t imagine how tired your arm would be!)
I highly recommend going with the Hershey’s Special Dark cocoa (or your preferred brand, as long as it’s dark) because this recipe is sweeeeeet and the dark chocolate cuts the sweetness better than using the regular baking cocoa.
To make the hot chocolate I use this recipe:
- – 1/2 cup sugar
- – 1/4 cup cocoa
- – 1/3 cup hot water
- – 3/4 tsp vanilla
- – 4 cups milk
- – Young Living peppermint essential oil
Stir together the sugar, cocoa, and water in a saucepan. Heat on medium until it boils, stirring frequently. Boil and stir for two minutes. Add milk, stirring frequently until it reaches the desired drinking temperature. Remove from heat; add vanilla extract and peppermint oil. The amount of peppermint oil you use depends on how strong you want the peppermint taste. I find one to two drops for the whole recipe to be plenty; some people prefer one drop per cup so start small and see what you like – you can always add more!
This makes a lot (obviously… since it uses 4 cups of milk) and it’s very rich so usually one mug hits the spot! I store the leftover in a mason jar in the fridge and be warned that it separates when it cools so make sure to shake/stir it up good.
To make the whipped cream:
You’ll need 1 Tbsp sugar for every 1/2 cup of whipping cream that you use (I usually do one cup of whipping cream at a time so I use 2 Tbsp sugar). Whip the cream and sugar together in a mixer (I use a KitchenAid stand mixer and mix it on 6 or 8) until it thickens.
Since I’m using this on top of an already peppermint flavored drink then I leave the whipped cream plain. However, you can absolutely add a drop (or more) of peppermint oil to make peppermint whipped cream (or cinnamon bark for cinnamon whipped cream or a citrus oil for citrusy whipped cream…how good would those be on some pancakes? Yum.)
You can stop there and have yourself a delicious treat of peppermint hot chocolate or you make it into a mocha if you’re a coffee person.
Now, if you’re a *true* coffee person you might not want to read this. I like coffee but very rarely drink it and I am by no means a coffee connoisseur so what I’m about to suggest might be shunned by hard core coffee folks….
I just add a spoonful of instant coffee to my hot chocolate to make it into a mocha.
If the thought of instant coffee makes you shudder maybe you could brew some strong coffee and do partial milk/partial coffee when you make the hot chocolate recipe? I’m really not sure how that would work but it’s worth a try! But for me I just add that scoop of instant and go on about my day ;).
This hot chocolate is SO GOOD! And perfect to curl up with on a chilly night (now if only it would actually get cold and stay cold around here…)