Smooth and creamy this Peppermint Hot Chocolate is a great way to warm up when it’s cold out! Top it with marshmallows for the perfect winter treat.
This post contains affiliate links. It does not cost you anything extra by clicking on the links. If you make a purchase from the link, I will get a small commission from the sale. Thank you for supporting Everyday Made Fresh.
It’s almost February, and here in Florida it’s been C O L D! Jack Frost has surly been showing up all across the country, and we are all doing everything we can to stay warm.
I am a coffee drinker, but for some reason when we have temperatures below 60, I break out the hot chocolate. It’s the perfect drink to sip on help warm you up, from the inside out.
The thing with hot chocolate is there are dozens of recipes out there, using chocolate chips to cocoa powder. I personally prefer cocoa powder so that I can control the amount of sugar in my drink.
Never mind that sugary marshmallow on top! It’s homemade with agave nectar, and I highly recommend whipping up a batch for impromptu cups of hot chocolate.
What makes this hot chocolate so special?
To be totally honest, it’s the Rodelle cocoa powder that I use. It’s dutch processed and it’s rich and decadent.
Dutch Process cocoa powder??
You can read all about the Dutch-process Vs Natural Cocoa Powder, or you can skip that, if the science doesn’t matter to you, and know that it’s more mellow in flavor because it’s missing the acidity. It’s what they use to make Oreo cookies <— there you go! That reason alone is the reason to make your hot chocolate with dutch process cocoa powder.
I want to serve this at a party, will it work in a crock pot?
For sure! You will need to triple the recipe, since this recipe will only make 2 large mugs worth or 4 small cups. Just mix together all the ingredients in your slow cooker. Cook on low for about 2 hours. Whisking every little while to make sure that the cocoa powder is distributed evenly.
I can’t use milk! What can I do?
I have made this with unsweetened almond milk many times.
What about a substitute for the sugar?
I’ve skipped the sugar and used agave nectar in the individual cups, so that we can sweeten as we like.
I only have mint extract, is that ok?
To be honest, I haven’t tried it. I personally only purchase peppermint extract. Mint extract is actually a mixture of spearmint and peppermint, which to me tastes like gum. To be safe, I’d stick to peppermint extract.
Do you know where I can find candy canes that don’t contain corn syrup?
Yes! Wholesome Oragnic is a brand that I’ve picked up in Lucky’s in the past that doesn’t contain corn syrup! Kelsie is thrilled.
I have made several hot chocolate recipes over the years that our family loves, and I know yours will too!
- 3/4 teaspoon vanilla extract
- 4 cups milk
- 1/2 cup sugar
- Dash salt
- 1/4 cup dutch process cocoa powder
- Combine all ingredients in a medium sauce pan over medium heat. Whisking continually until hot, and all cocoa powder clumps have disappeared. Do not allow to boil (you could scorch the milk.) Remove from the heat and serve.
Amount Per Serving: Calories: 245 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 20mg Sodium: 166mg Carbohydrates: 40g Fiber: 1g Sugar: 25g Protein: 10g