Whip up this creamy Peppermint White Hot Chocolate in just five minutes!
Don’t get me wrong, I love coffee; the flavor, the aroma, and the way it makes me feel warm and cozy as I sip it. However, as much as I’m addicted to the caffeine in coffee, I’m hooked on the ritual of savoring a warm beverage.
Even though I’m fairly immune to caffeine’s effects, even I can’t drink coffee and go bed. White hot chocolate comes in handy when I want to feel warm and toasty but don’t want to be up all night. I usually sleep like a baby after a mug of this kind of warm milk.
I like hot chocolate made with both cocoa powder or with white chocolate, depending on my mood. For sleeping purposes, white is preferred to dark since it doesn’t have caffeine. Truthfully though, the caffeine in regular chocolate never keeps me up. I can eat a Quintuple Chocolate Fudgy Brownie Cookie and go right to bed and sleep peacefully.
Whether it’s coffee or hot chocolate, I like it really hot, on the sweet side, very creamy, and I like to have a little coffee with my cup of creamer.
I enjoy the seasonally availabe Coffee-Mate Peppermint Mocha creamer, occasionally found year-round at select Target stores in my area. It’s sweet and minty without being overpowering.
The flavor of the peppermint white hot chocolate is reminiscent of the peppermint creamer, but it’s made from all-natural ingredients, no funky syrups required. The recipe can easily be halved, doubled, or tripled and comes together in five minutes from start to finish.
Add four cups of milk to a large microwave-safe bowl. I use 2% milk because it’s a nice balance between richness and creaminess without gluttony. I could happily and easily drink a mug melted white chocolate and heavy cream, but I like to be able to zip my jeans.
Adding a splash of half-and-half to each mug before serving is also a good trick to add a touch of luxury without being ridiculous. Feel free to use almond, soy, goat, or any milk you desire. I don’t know if coconut milk goes with peppermint, but feel free.
Add one heaping cup white chocolate chips, about six to eight ounces, to the milk. A chopped white chocolate baking or candy bar may be used instead of white chocolate chips. Don’t use white almond bark or white chocolate candy melts. They are made for candy-making and the packaging explicitly indicates they’re not to be mixed with milk or water or they will seize; and you’d have a gloppy mess.
Heat the mixture on high power for about ninety seconds, up to about two minutes. Cooking times will vary by microwave but the mixture should be very warm, but don’t let it boil. White chocolate is notorious for scorching so keep a watchful eye. You could do this over the stovetop and low heat, but at midnight when I crave this, the microwave is infinitely easier and faster.
Stir or whisk the mixture until it’s smooth and the white chocolate chips have melted. Then add the peppermint extract. Adding anywhere from one-quarter to three-quarters of one teaspoon is probably where most people will enjoy the beverage, but the extract should be added slowly and to taste.
I mention these items every time I call for peppermint extract in a recipe: It’s infinitely stronger and more potent than vanilla extract and a little goes a very long way. One-quarter teaspoon of peppermint extract is extremely noticeable whereas I’d hardly bat an eye at the same quantity of vanilla extract. You can’t un-do or mask it once added, so start slowly, taste drink, and add more if necessary.
There are different types of mint extracts including peppermint, spearmint, wintermint, and mint. I use generic store-brand peppermint extract. There’s also peppermint oil and because I don’t use it, I don’t know how much would be needed.
After stirring in the peppermint extract, I like to transfer the mixture to my Vita-Mix for a quick buzz to make sure any white chocolate bits are fully blended, and to fluff it up and add froth. It’s an optional step and sometimes I don’t do it if I don’t want to dirty my blender, but a thirty second whirl is nice. I love froth. Plus, marshmallows sit nicely on top of a frothy shelf rather than sinking.
Garnishing with marshmallows is also optional, but recommended because everything tastes better with marshmallows. They soften and absorb some of the sweet minty liquid and are prized little floating globes.
I could drink mug after mug of this creamy white elixir. I’m a huge white chocolate fan but it’s nice to break up that sweetness and the peppermint is soothing and palate-cleansing. It counterbalances the sweetness from the white chocolate without feeling like I just drank Listerine.
I’ve tried peppermint creamers and peppermint specialty drinks from coffee shops and sometimes the peppermint is far too overwhelming to even enjoy the drink. I prefer peppermint-infused rather than peppermint-takeover.
The best part is that it takes less than five minutes to make.
And I can be slurping in no time.
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Peppermint White Hot Chocolate
Ingredients
- 4 cups 2% milk, whole, soy, almond, goat, half-and-half, cream, heavy cream or any combination of milks desired may be used
- 1 heaping cup white chocolate chips, 6 to 8 ounces or white chocolate bar, chopped
- ½ teaspoon peppermint extract, see note below
- mini marshmallows for garnishing, optional
Instructions
- In a large microwave-safe bowl, combine the milk (I use 2% but use the type of milk or cream in preferred combinations) and the white chocolate and heat on high power for about ninety seconds, up to about two minutes. Cooking times will vary by microwaves but the mixture should be very warm, but don’t allow it to boil. White chocolate is notorious for scorching so keep a watchful eye. You could do this over the stovetop and low heat, but I prefer the microwave for ease.
- Stir or whisk the mixture until it’s smooth and the white chocolate chips have melted. Add 1/4 teaspoon peppermint extract and stir to incorporate. Taste the mixture and determine if more is desired. I use about 1/2 teaspoon in this recipe, but this will vary based on brand of extract and personal taste presences. Notes - Peppermint extract is infinitely stronger and more potent than vanilla extract and a little goes a very long way, it cannot be un-done or masked once added, so start slowly, taste the beverage, and add more if desired, to taste.
- After stirring in the peppermint extract, optionally transfer the mixture to a blender and whirl for about 30 seconds, helping to ensure all white chocolate bits are fully blended, and to create froth. Pour into mugs an optionally garnish with mini-marshmallows. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Related Recipes:
Old-Fashioned Butter Mints (no-bake, gluten-free)
Homemade Thin Mints – (no-bake, vegan, gluten-free)
Creme de Menthe Bars (No-Bake, Vegan, GF)
Triple Layer Fudgy Mint Oreo Brownies
Do you like hot chocolate – white or regular?
Peppermint fan? White chocolate fan?
I do love coffee and nothing will ever take it’s place but rotating in hot chocolate is a nice change-up.
Mint, especially this time of year, is perfect; whereas white chocolate is a year-round love. Here are 50 white chocolate recipes because I just can’t get enough of it.
Great pictures Averie. White hot chocolate is the best. Especially with peppermint added to it.
The pictures were hard because it was so BRIGHT taking pics of the white and the white marshmallows and they were prone sinking but glad you like them – thank you :)
Ohhhh yum! Your drink looks amazing! You take such great drink photos!! Loving the mint this time of year!h
The pictures were hard because it was so BRIGHT taking pics of the white and the white marshmallows were prone sinking so thank you :)
Hot chocolate, peppermint and marshmallows – please come and live with me! My favorite foods around the holiday. Gorgeous photos Averie.
p.s. Would love if you bring your hot chocolate to my December chocolate party https://www.roxanashomebaking.com/peppermint-chocolate-cake-recipe-chocolateparty/
And thanks for all your sweet pins and re-pins of my stuff! I’d love to live with you – all that BREAD that you bake is just beyond amazing looking!
Will definitely link up :)
Yes!!!!!!!! I can totally get on board with this. White chocolate is awesome and as long as I find gluten-free marshmallows I can totally make this. I love the holiday season and all of the flavors it brings.
I know the Dandy brand and Sara-and-Sweet are vegan and GF. A little $$ and tricky to find but I think even Kraft is ‘gluten-free’ although not certified. There’s nothing in marshmallow-making that should ever contain gluten it’s just…eggs and sugar but with cross-contamination, there could always be gluten introduced.
I’ll have to look this year. I remember last year it seemed like every bag I grabbed was “processed on the same equipment as wheat.” But I did eventually find some and I do think it was Kraft!
I used to love coffee shop peppermint drinks this time of year but don’t drink them anymore. This looks and sounds so good and is probably a lot healthier than thecoffee shop ones. Marshmallows definitely make everything better!
Healthier and cheaper! I can guzzle those drinks and can drink my way through five bucks in about 2 mins!
peppermint, yes, give it to me, please! Although I am having peppermint tea at this moment, a cup of this deliciousness would be so good at night, and with the cooler weather coming it is a must. :)
I posted the answer to your question a while back about Seattle. If you want, head over to read. :)
Peppermint tea – I used to drink it when I was pregnant! Ahhh, memories!
I hated peppermint anything when I was pregnant! and not only peppermint… :)
I’ve never had white hot chocolate, but your version looks delightful!
I am a complete white chocolate freak! I love it, and this sounds right up my alley. Thanks for stopping by my place recently and can I just say how cool your blog is, it’s so bright and alive! Love it…
Thanks for the nice words, Gerry! :)
Oh yes! White hot chocolate??! I absolutely love white chocolate. It is one of my favorite flavors of all time and yes, year round for me, too. I love the smell of peppermint, but although it is touted to soothe stomachs, it always makes mine a little queazy! So, I avoid it. But, it’s fun baking Christmas treats with candy canes and using it in other baking treats this time of year. With the fluffy marshmallows on top, this looks so wintery and frothy and delicious! :-)
It’s a funny flavor – a little can help, too much can quickly hinder. Big time. Oh, I’ve been there! :)
Looks like heaven in a jar! Really yummy….I can relate to ‘over pepperminting’, I tried making your butter mints with the new NuNaturals liquid stevia peppermint and ruined the first batch…way too strong.
Just a touch goes a long way! Enjoy the sun there :)
Oh wow, that is such good info about the NN Peppermint. I have tons of it on hand and never know what to do with it – but won’t be doing what you did! Eek! Thanks for the heads up!
You already know I’m all about white chocolate ;-) I do like peppermint but in moderation. It can definitely get overwhelming fast.
I wish I could make you this, and a drink, or anything else you want right now!
This is gorgeous! I want to have one right now. :)
There is nothing worse than something that is over-pepperminted. I want to taste the treat, not toothpaste!
This looks delicious and I am also a huge fan of the warm beverage ritual. I switch to tea after my morning mug or three of coffee though. I will occasionally, around the holidays, partake in some hot chocolate or apple cider, but I like my tea.
I want to make this hot chocolate when we watch Polar Express with our kiddos…looks so yummy.
Oh how fun! You get points for being such a good mama! :)
I am in trouble now! I am a huge fan of white chocolate and this is my kind of hot chocolate for sure!!! Need to try this ASAP!
This looks so good! I want to use a candy cane as a stir stick.