Peppermint Hot Chocolate

Peppermint Hot Chocolate

I don’t know if this is happening everywhere, but here in Boston we are having crazy weather.  We even had a day that started around 60 degrees and ended in the 20s.  WHAT?! Well thanks to this, I have been sick all week.  I have a crazy cough that I can’t get rid of and it’s driving me nuts! I didn’t want to leave you short on hot cocoa month recipes, but since I’ve been sick I’m going to keep this one short and sweet! 

Peppermint Hot Chocolate and Ghirardelli Peppermint Chips

Peppermint is often associated with the holidays, but there is something so soothing about the flavor.  Combine that with the soothing abilities of hot chocolate and you’re in for a cozy experience! And with all the talk of hygge, I think this is a pretty good combo.  I’ll be making lots of this to try to fight this cough with this warm, soothing treat!  And of course, you can (and should) enjoy this to soothe your soul without any ailments!

Ghirardelli Peppermint Chips

Peppermint and chocolate is the perfect soothing combo! Get the super easy recipe at! @flour_de_liz #hotchocolate #hotcocoa #hygge #peppermint #madefromscratch #flourdeliz

Peppermint Hot Chocolate

Prep Time5 mins
Total Time5 mins
Servings: 1 mug


  • 1 cup milk
  • 1 tablespoon sweetened condensed milk
  • 1/4 cup dark chocolate
  • 1/4 cup milk chocolate
  • 1/4 cup peppermint chips
  • 2 pinches kosher salt Diamond Crystal


  • Place chips in a heatproof bowl (preferably with a spout), and set aside.
  • Combine milk and sweetened condensed milk in a small saucepan and heat over medium-low heat, whisking frequently. (The faster you whisk, the foamier the milk will be.)
  • When the milk mixture looks like it's about to boil, remove from heat and pour into bowl over the chips.
  • Let sit about 1 minute, then add salt and whisk until completely smooth.
  • Pour into a mug and enjoy.


As with the previous recipes, high quality chocolate will improve the taste of this recipe, but I'm always a proponent of using what you have on hand. I used Ghirardelli chips (60% Dark), but you can also chop chocolate if you don't have chips. The chips just save a step!
I used whole milk for my test recipes, but I think whatever type of milk you have on hand should also work fine. You can use a little bit more cream and less milk to thicken a lighter milk.


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