Can I use skim milk instead of whole milk in this recipe?

While you technically can, I don’t recommend it for this Decadent Hot Chocolate with Peppermint Whipped Cream Recipe because skim milk lacks the fat needed to give the drink that rich, creamy mouthfeel. Whole milk and heavy cream together create the velvety texture that makes this hot chocolate so special.

What’s the best way to get stiff peaks in the peppermint whipped cream?

For the stiffest peaks, make sure your heavy cream, bowl, and beaters are well chilled before whipping. Use a hand mixer or stand mixer and start on medium-high speed, watching closely to avoid overwhipping. Add the peppermint extract and powdered sugar as you whip to help stabilize the cream.

Can I prepare the hot chocolate base in advance?

Absolutely! You can prepare and store the hot chocolate base in the fridge for 1-2 days. Reheat it gently before serving and whip fresh peppermint cream on top at serving time for best texture and flavor.

What if I don’t have peppermint extract?

If peppermint extract isn’t available, you can substitute with a tiny drop of spearmint or wintergreen extract, but start with very little as these are stronger and different in flavor. Alternatively, you can skip it and garnish with crushed candy canes for that peppermint crunch and aroma.

Decadent Hot Chocolate with Peppermint

Description

Tini’s Hot Chocolate is a rich and decadent drink made with whole milk, heavy cream, Dutch-processed cocoa powder, and bittersweet chocolate. Topped with a refreshing peppermint whipped cream, this cozy beverage is perfect for chilly days or festive occasions.

Ingredients

Scale

Hot Chocolate

1½ cups whole milk 360mL
½ cup heavy cream 120mL
3 tablespoons cocoa powder 28g, Dutch-processed or unsweetened
3 tablespoons granulated sugar 42g
2 ounces bittersweet chocolate chopped, at least 70% cocoa
1 teaspoon vanilla bean paste or extract

Peppermint Whipped Cream

½ cup heavy cream 120mL
2 tablespoons powdered sugar sifted
½ teaspoon vanilla bean paste or extract
¼ teaspoon peppermint extract

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Instructions

Heat milk and cream: Add 1½ cups whole milk and ½ cup heavy cream to a small saucepan over medium heat and cook until steam begins to rise but it does not simmer.
Incorporate cocoa powder: Sift 3 tablespoons of cocoa powder into the milk and cream mixture and whisk well until fully incorporated.
Add sugar: Stir in 3 tablespoons granulated sugar until completely dissolved in the hot liquid.
Melt bittersweet chocolate: Add 2 ounces chopped bittersweet chocolate in two batches, stirring after each addition until melted and smooth.
Flavor and heat: Stir in 1 teaspoon vanilla bean paste and continue heating the mixture for 2 more minutes, then remove from heat and set aside.
Prepare whipped cream: In a medium bowl, combine ½ cup heavy cream, 2 tablespoons powdered sugar, ½ teaspoon vanilla bean paste, and ¼ teaspoon peppermint extract; whisk or beat until soft or stiff peaks form depending on desired texture.
Assemble and serve: Pour hot chocolate into mugs, top generously with peppermint whipped cream, and optionally garnish with chocolate shavings, sprinkles, or crushed peppermint candy before serving.

Notes

This recipe can use either unsweetened or Dutch-process cocoa powder depending on availability.
For a richer texture, use heavy cream as indicated; for lighter version, milk can be increased slightly.
Adjust peppermint extract for stronger or milder mint flavor in the whipped cream.
Whip cream to soft peaks for spoonable topping or stiff peaks for piping decoration.
Chocolate shavings and crushed peppermint candies add festive flair and extra texture as optional garnishes.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 25 g
Sodium: 80 mg
Fat: 25 g
Saturated Fat: 16 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 80 mg