Description
This creamy white hot chocolate with a cool peppermint finish is the perfect cozy drink for winter mornings and quiet evenings. Made with simple ingredients in under 5 minutes, it’s a happy accident turned into a beloved recipe.
Ingredients
Scale
- 2 cups whole milk (or oat milk for dairy-free)
- 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1/2 cup white chocolate chips (Ghirardelli or Guittard recommended)
- 1/4 teaspoon peppermint extract (start with less, add more to taste)
- 1 tablespoon granulated sugar (optional, depending on sweetness of white chocolate)
- 1/2 cup heavy cream (for whipped cream)
- 1 tablespoon powdered sugar (for whipped cream)
- 2–3 candy canes, crushed (for garnish)
- Optional: white chocolate shavings or drizzle of melted white chocolate
Instructions
- Heat the milk and cream: Pour 2 cups whole milk and 1/2 cup heavy cream into a saucepan. Heat over medium heat, stirring occasionally, until hot but not boiling (small bubbles around the edge). This takes about 3-4 minutes.
- Melt the white chocolate: Reduce heat to low. Add 1/2 cup white chocolate chips and whisk continuously until completely melted and smooth, about 1 minute. Do not let the mixture boil.
- Add the peppermint extract: Remove saucepan from heat. Stir in 1/4 teaspoon peppermint extract and optional 1 tablespoon sugar. Taste and add more extract if desired, but go slowly.
- Make the whipped cream: In a mixing bowl, combine 1/2 cup heavy cream and 1 tablespoon powdered sugar. Beat with a hand mixer or stand mixer on medium-high speed until soft peaks form, about 2-3 minutes.
- Crush the candy canes: Place candy canes in a zip-top bag and seal. Use a rolling pin or heavy pan to gently crush into small pieces (some fine dust, some small chunks).
- Assemble and serve: Divide hot chocolate between two mugs. Top each with a generous dollop of whipped cream. Sprinkle crushed candy canes on top. Add white chocolate shavings or drizzle if desired. Serve immediately.
Notes
Use high-quality white chocolate chips with cocoa butter for smoothest melt. Add peppermint extract off heat to preserve flavor. For vegan version, use oat milk, coconut cream, and dairy-free white chocolate chips. For spiked version, add 1-2 oz peppermint schnapps or vanilla vodka. Leftovers can be refrigerated for up to 3 days; reheat gently on stovetop.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 mug (about 12 oz)
- Calories: 380
- Sugar: 24
- Sodium: 120
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 28
- Protein: 8
Keywords: white hot chocolate, peppermint hot chocolate, easy hot chocolate, winter drink, cozy drink, 5-minute recipe, holiday drink