Unlike ordinary hot cocoa or drinking chocolate, this peppermint hot chocolate is made with dark chocolate melted into a mixture of whole milk and cream. Inspired by French hot chocolate, it’s rich and velvety!
Peppermint hot chocolate, when made in the French style, is hands down so good. Thick, rich, and unapologetically decadent, it’s meant to be savored slowly rather than sipped on the go. This recipe starts with 60% dark chocolate, which brings a deep cocoa intensity that beautifully balances bitterness and sweetness. Instead of relying on cocoa powder, melted chocolate creates a luxurious texture that coats the palate with every sip.
Whole milk and heavy cream are gently heated together to form the base, giving the hot chocolate its signature creamy texture. The cream adds weight and silkiness, while the milk keeps it smooth and rounded rather than overly heavy. Then, a little brown sugar enhances the natural sweetness of the chocolate, adding subtle caramel notes that deepen the flavor without overpowering it. The result is perfectly rich, smooth, and indulgent.
About 1/4 teaspoon of pure peppermint extract is added, just enough to lift the chocolate with a cool, refreshing finish. Rather than tasting like candy, the peppermint feels refined and aromatic, complementing the dark chocolate instead of masking it. The contrast between warm, dense chocolate and crisp peppermint makes this French-style peppermint hot chocolate feel elegant and comforting at the same time, a dessert in a cup that feels so good on a cold day.
INGREDIENTS NEEDED & NOTES
Chocolate – The best kind of chocolate to use is one with 60-70% cocoa solids. I like to use Barry Callebaut, it’s my favorite! Ghirardelli or Valrhona also great!
Cream – Heavy cream is the best choice to make a French style hot chocolate. It has a high fat content (around 36–40%), which is key to achieving that signature thick, velvety texture French hot chocolate is known for. The fat helps emulsify the melted chocolate, creating a smooth, glossy drink that feels rich and decadent rather than thin or chalky.
Milk – You’ll need whole milk. This plays a big role in how hot chocolate tastes and feels. Whole milk contains more fat than low-fat or skim milk, it creates a creamier, smoother texture. Also, it thickens the hot chocolate just enough to make it feel indulgent while still drinkable, especially when paired with cream.
Brown sugar – Brown sugar is added to hot chocolate to enhance flavor, not just sweetness. Because it contains molasses, brown sugar brings warm, caramel-like notes that pair beautifully with chocolate, especially dark chocolate.
Salt – To balances the sweetness. Instead of needing more sugar, a pinch of salt sharpens the contrast between sweet and bitter.
Peppermint extract – Make sure you’re using peppermint extract, not peppermint syrup! Peppermint extract gives the hot chocolate a pure peppermint flavor with no added sweetness.
HERE’S HOW TO MAKE FRENCH STYLE PEPPERMINT HOT CHOCOLATE
(Be sure to check the printable recipe card below)
113g (4oz) dark chocolate, 60% cocoa solid
60g (1/4 cup) heavy cream
240g (1 cup) whole milk
2-3 tablespoons light brown sugar
1/4 teaspoon peppermint extract
a little pinch of salt
Using a medium saucepan, heat the whole milk and heavy cream to a gentle simmer over medium heat. Be careful not to let it boil. Add the light brown sugar, peppermint extract, and a small pinch of salt. Then gently whisk in the chocolate (chopped, if using chocolate bars), stirring continuously with a hand whisk over a gentle simmer until fully melted.
Once the chocolate has melted, continue whisking for another 5 minutes, or until the mixture thickens to your liking. Pour into small jugs or directly into cups and serve immediately. Serve warm with a generous swirl of whipped cream, marshmallows, or crushed peppermint candy for an extra decadent finish.
TIPS FOR MAKING THE BEST FRENCH STYLE PEPPERMINT HOT CHOCOLATE
- Make sure to heat the whole milk and heavy cream first before adding the chocolate. Heating the milk and heavy cream first is important because it helps the chocolate melt smoothly and evenly. Chocolate melts best when it’s added to warm liquid. If you add it to cold milk or cream, it can melt unevenly, clump, or seize, resulting in a grainy texture instead of a silky smooth one.
- Be careful not to boil the whole milk and heavy cream.
- Once the chocolate has melted, keep whisking for another 5 minutes. The longer you whisk, the thicker the result will be, just like the ones in Paris.
- Make sure to use high quality peppermint extract.
Peppermint Hot Chocolate
Unlike ordinary hot cocoa or drinking chocolate, this peppermint hot chocolate is made with dark chocolate melted into a mixture of whole milk and cream. Inspired by French hot chocolate, it’s rich and velvety!
Ingredients
- 113g (4oz) dark chocolate, 60% cocoa solid
- 60g (1/4 cup) heavy cream
- 240g (1 cup) whole milk
- 2-3 tablespoons light brown sugar
- 1/4 teaspoon peppermint extract
- a little pinch of salt
Instructions
- Using a medium saucepan, heat the whole milk and heavy cream to a gentle simmer over medium heat . Be careful not to let it boil.
- Add the light brown sugar, peppermint extract, and a small pinch of salt.
- Then gently whisk in the chocolate (chopped, if using chocolate bars), stirring continuously with a hand whisk over a gentle simmer until fully melted.
- Once the chocolate has melted, continue whisking for another 5 minutes, or until the mixture thickens to your liking.
- Pour into small jugs or directly into cups and serve immediately. Serve warm with a generous swirl of whipped cream, marshmallows, or crushed peppermint candy for an extra decadent finish.