Peppermint Hot Chocolate with Marshmallows

Peppermint Hot Chocolate

Semisweet chocolate chips melt into steaming milk to make a smooth, rich hot chocolate without cocoa powder. The milk needs to get hot enough to melt the chips, but it should not boil; whisking the chocolate in off the heat keeps the drink smooth.

Start with a small amount of peppermint extract and taste before adding more, since its strength varies. Marshmallows, crushed candy cane, and a hooked candy cane finish each mug.

Ingredients for Peppermint Hot Chocolate

• 2 cups whole milk (480g)
• 4 ounces semisweet chocolate chips (about 2/3 cup; 115g)
• 1/8 teaspoon peppermint extract, plus a few drops more if desired
• 4 large marshmallows
• 2 peppermint candy canes
• Optional: 1 to 2 teaspoons granulated sugar, to taste

To get both a whole-cane garnish and crushed peppermint for each mug, break a small piece from the straight end of each candy cane. Crush those pieces and keep the hooked portions intact.

How to Make Peppermint Hot Chocolate

1. Prepare the toppings: Break a small piece from the straight end of each candy cane and crush the pieces. Set out two mugs, the remaining hooked candy canes, and the marshmallows.
2. Warm the milk: Pour the milk into a small, heavy-bottomed saucepan with room to whisk. Heat uncovered over medium heat, whisking occasionally. Start checking after about 3 minutes. When the milk steams and a few small bubbles appear around the edge, remove the pan from the heat. Lower the heat to medium-low if it warms too quickly; do not let it boil.
3. Melt the chocolate: Add the chocolate chips to the hot milk and whisk continuously until no chips remain and the drink is smooth and evenly brown. If it is not sweet enough, whisk in a little sugar, taste, and add more only if needed.
4. Add the peppermint: Whisk in 1/8 teaspoon peppermint extract and taste. For a stronger mint flavor, add more a few drops at a time.
5. Top and serve: Divide the hot chocolate between the mugs. Add two marshmallows to each, sprinkle lightly with crushed candy cane, and hook a candy cane over each rim. Serve warm.

Dairy-Free Peppermint Hot Chocolate

Use non-dairy milk and dairy-free chocolate chips; plant-based marshmallows can be used if desired. Sweetness, thickness, and texture when heated will vary by product.

How to Store and Reheat Leftovers

Refrigerate leftover hot chocolate promptly in a covered container and use it the next day. Reheat gently on the stovetop, whisking until smooth without letting it boil. Add the marshmallows and candy canes just before serving.

Nutrition

Approximate nutrition per serving, based on 1 of 2 mugs with marshmallows and candy canes: 540 calories, 11g protein, 26g fat, and 74g carbohydrates. Per 100g: approximately 170 calories, 3g protein, 8g fat, and 23g carbohydrates. Values vary with the chocolate, milk, and candy used.