Delish Mint Hot Cocoa Recipes

If you love a cup of hot chocolate that feels like a cozy holiday hug, this minty version hits all the right notes: rich, creamy cocoa with a bright lift from mint, topped however you like — whipped cream, crushed candy cane, or a simple swirl of cream. It’s one of those small luxuries that turns an ordinary night into something a little celebratory without a lot of fuss.

My husband is the official taste-tester in our house, and he insists this is the only hot cocoa worth making when the weather turns gray. Our daughter calls it “Christmas in a mug” even in March, and I’ve learned to keep a jar of the cocoa-mint mix on hand because it disappears fast — especially when friends drop by. One winter evening I made a double batch, thinking we’d have leftovers; by bedtime every cup was gone and he was already plotting the next batch. That’s when I knew this would be a staple, not just a seasonal treat.

Behind the Recipe

I’ve made this version dozens of times and the two biggest lessons are about temperature and mint. Heat the milk gently — medium-low — so you don’t scorch it or break the silky mouthfeel. For the mint, fresh leaves steeped briefly give a delicate brightness, while a drop or two of peppermint extract is the shortcut when you need speed; both work but produce different results, so decide whether you want fresh-herb lift or candy-cane clarity. Also, choose chocolate you like to eat: it makes a huge difference in the final flavor. Little finishing touches — a pinch of flaky salt, a hint of vanilla, or a grate of dark chocolate on top — bring the whole cup into balance.

Shopping Tips

– Dairy: Whole milk gives the creamiest result, but 2% or oat milk work well for a lighter cup; avoid ultra-thin plant milks if you want richness.
– Chocolate: Use a good-quality baking chocolate or chopped chocolate bar rather than low-grade cocoa powder alone — it melts more smoothly and tastes more luxurious.
– Sweeteners: Granulated sugar is classic, but coconut sugar or maple syrup are lovely swaps; add gradually and taste as you go.
– Fresh Herbs: If using fresh mint, pick bright, unblemished leaves — spearmint or peppermint both work, but peppermint is more pronounced.
– Specialty Item: Candy cane or peppermint bark is optional for garnish; crushed pieces add crunch and extra mint flavor when you want a festive touch.

Prep Ahead Ideas

– Make a chocolate-mint syrup (melt chocolate with a little milk and mint) and keep it in the fridge for up to a week; stir into warm milk when you want cocoa fast.
– Strip and wash mint leaves and store them in a sealed container lined with a damp paper towel for 2–3 days to keep them fresh.
– Whip cream ahead and pipe it into a covered container; it’ll hold in the fridge for a day or two and makes serving feel special.

Time-Saving Tricks

– Warm the milk in a microwave-safe pitcher in short bursts if you’re in a hurry, then whisk in the chocolate — works surprisingly well.
– Use high-quality chocolate chips or a chopped chocolate bar instead of trying to dissolve cocoa powder alone; they melt more reliably.
– Pre-measure cocoa, sugar, and salt into a jar to shake up for single-serve cups — no measuring when you want cocoa now.

Common Mistakes

– Heating milk too quickly: I did this once and ended up with a burned edge flavor — keep it on medium-low and stir.
– Overdoing the peppermint extract: a little goes a long way; if it gets too strong, add more warm milk to dilute the flavor.
– Using low-quality chocolate: the cocoa will taste flat; rescue it by stirring in a spoonful of instant espresso or a pinch of salt to brighten flavors.

What to Serve It With

This pairs beautifully with simple cookies (shortbread, ginger snaps), toasted nuts, or a flaky scone. For an adult pairing, try a small dark chocolate square on the side or a toddy-forward cookie — both complement the mint without stealing the show.

✔Tips & Mistakes

Keep garnishes simple: too many add-ons can muddle the flavor. If you’re topping with whipped cream, add it right before serving so it keeps its structure. If the cocoa separates after sitting, whisk vigorously or reheat gently to bring it back together.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– Dairy-free: swap to full-fat oat or almond milk and use dairy-free chocolate; slightly thicker plant milks mimic creaminess best.
– Extra-decadent: replace part of the milk with heavy cream for a richer mouthfeel.
– Lighter: use 2% milk and reduce sugar, or stir in a spoon of unsweetened cocoa and a splash of almond milk for a less sweet version.
– Mint flavor: fresh mint steeped briefly will be subtler than peppermint extract; for a crunchy garnish, add crushed candy cane sparingly so it doesn’t overpower the chocolate.

Frequently Asked Questions

Delish Mint Hot Cocoa Recipes

A delicious mint-infused hot cocoa recipe perfect for warming up on cold days.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups milk whole milk recommended
• ▢ 0.5 cups heavy cream
• ▢ 0.5 cups unsweetened cocoa powder
• ▢ 1 cups granulated sugar adjust according to taste
• ▢ 0.25 teaspoons peppermint extract or to taste
• ▢ 0.25 cups chocolate chips for topping

Instructions

Preparation Steps

• In a saucepan, combine milk and heavy cream over medium heat.
• Whisk in cocoa powder and sugar until fully dissolved.
• Stir in peppermint extract and heat until warm, but do not boil.
• Pour into mugs and top with chocolate chips.

Notes

For a richer flavor, use dark cocoa powder.