Peppermint Hot Chocolate

Author: Jee Choe

A Starbucks copycat recipe, this delicious hot chocolate flavored with peppermint is easy to make at home.

4.5 from 2 votes

Prep Time 7

Total Time 7

Course Drinks

Yield serving (16 ounces)

Whisk together vanilla syrup and heavy cream. Set aside.
Use a handheld frother to make the whipped cream. Whisk until soft peaks form.
Froth or heat milk.
Frothed milk can be made using an electric milk frother or with the steam wand from an espresso machine. Milk can be heated on the stovetop.
Put chocolate sauce and peppermint syrup into a mug.
Add frothed or heated milk. Stir.
Top with whipped cream. Add shaved chocolate.

This drink is made with 2% milk at Starbucks but you can use any kind of milk you like.
To sweeten the whipped cream, Starbucks uses vanilla syrup but you can use 2 teaspoons of white granulated sugar instead.
Homemade chocolate syrup and peppermint syrup can be made ahead of time and stored in the refrigerator.
Milk doesn't need to be frothed and can just be made hot since whipped cream is added to the drink.
An option is to add peppermint syrup to the heavy cream instead of the sugar to make peppermint whipped cream. Take out the sugar or vanilla syrup and replace with 1 tablespoon of peppermint syrup.
The whipped cream can be made as stiff or soft as you like by adjusting the time you whisk. If you want a more pourable whipped cream with soft peaks that will stir into the drink easier, whisk until it thickens slightly. Make sure to move the handheld milk frother up and down to get air into the cream.
Whipped cream can be made ahead and stored in the refrigerator in an airtight container for up to 2 days. Stir it a little since it may have deflated a bit.