Description
This Peppermint White Hot Chocolate recipe offers a creamy, festive twist on traditional hot chocolate, featuring rich white chocolate, fresh peppermint, and a hint of vanilla. Perfect for cozy gatherings during the holidays, it yields 6 to 8 mugs of warm, comforting drink topped with optional whipped cream and candy cane garnishes.
Ingredients
Scale
Liquid Base
- 6 cups whole milk
- 2 cups heavy cream
Main Flavorings
- 3 cups white chocolate chips (or chopped high-quality white chocolate)
- 1 tsp pure peppermint extract
- 1/2 tsp vanilla extract
- Pinch of sea salt
Add-Ins and Toppings
- 1/2 cup crushed candy canes (plus more for topping)
- Whipped cream (optional topping)
- White chocolate shavings (optional topping)
Instructions
- Heat the base: In a large saucepan over medium-low heat, combine the whole milk and heavy cream. Stir gently and warm the mixture until it is hot but not boiling, to avoid scorching the milk.
- Add chocolate and candy canes: Stir in the white chocolate chips and crushed candy canes into the warm milk mixture. Continue stirring until the chocolate is fully melted and the mixture is smooth and creamy.
- Flavor it up: Add the peppermint extract, vanilla extract, and a pinch of sea salt to the chocolate mixture. Stir thoroughly to combine all flavors. Let the mixture heat through for another 2 to 3 minutes on low heat to meld the flavors without boiling.
- Serve: Pour the peppermint white hot chocolate into mugs. Optionally, top each mug with whipped cream, additional crushed candy canes, and white chocolate shavings for an extra festive touch.
- Keep warm: If serving a group, transfer the hot chocolate to a slow cooker set on the ‘warm’ setting. This keeps the drink at a perfect temperature for guests to serve themselves over time.
Notes
- Use high-quality white chocolate for the best flavor and creamy texture.
- Adjust peppermint extract to taste; start with 1 teaspoon to avoid overpowering the drink.
- Crushed candy canes add sweetness and a slight crunch; reserve some for garnish.
- Do not allow the milk to boil to prevent curdling or burning.
- This recipe can be made in advance and reheated gently on the stovetop or in a slow cooker.
