Peppermint Schnapps-Free Hot Cocoa

There's something about the first sip of hot cocoa on a cold evening that feels like wrapping yourself in warmth. I discovered this peppermint version years ago when I wanted something that felt festive but still comforting—no alcohol needed, just pure chocolatey goodness with that unexpected peppermint twist that makes people ask for the recipe.

I'll never forget the winter night I finally got this recipe right—my roommate took one sip and closed her eyes like she'd found something she didn't know she was looking for. Now whenever it snows, someone asks me to make this, and I'm always happy to.

Ingredients

• Whole milk (4 cups): This is your foundation—it froths beautifully and creates that silky mouthfeel. If you're dairy-free, oat milk and almond milk both work wonderfully, though oat milk gives you that extra richness
• Heavy cream (1/2 cup, optional): The secret weapon for when you want this to feel extra indulgent. You can skip it, but I've learned that half a cup turns something good into something memorable
• Unsweetened cocoa powder (1/2 cup): Don't reach for sweetened—you need the pure chocolate flavor here, and you control the sugar yourself
• Granulated sugar (1/2 cup): Start here, but taste as you go. I usually add a tablespoon at a time until it's just right for my mood
• Semisweet chocolate chips (1/2 cup): These melt into the cocoa like velvet. I've learned to chop them a bit smaller so they dissolve faster and more evenly
• Pure peppermint extract (1 teaspoon): This is where the magic lives—it's potent, so measure carefully. Store-bought or homemade both work beautifully
• Pure vanilla extract (1 teaspoon): This deepens the chocolate flavor in a way that makes people wonder what your secret is
• Whipped cream, mini marshmallows, crushed peppermint candies (for topping): These are optional, but they're the flourish that turns a mug of cocoa into an experience

Instructions

Get Your Milk Ready:

Pour the milk and cream into a medium saucepan and turn the heat to medium. This is when your kitchen starts to smell like comfort—watch it carefully, stirring every minute or so. You're looking for steam rising gently from the surface, tiny bubbles forming around the edges. This should take about 5 minutes. Don't let it boil; you want warmth, not a rolling bubble bath.

The Part Where Magic Happens:

This is the moment that matters. Take your whisk and sprinkle the cocoa powder and sugar into the hot milk slowly while whisking constantly. Don't dump it all in at once or you'll get lumps that take forever to dissolve. Keep whisking in that steady circular motion, watching as the brown color deepens and the mixture becomes silky smooth. This takes about 2 minutes of honest whisking—don't rush it.

Melt It All Together:

Add the chocolate chips and keep whisking until they disappear completely into the cocoa mixture. You'll feel the moment it's done—when all the chocolate has surrendered and your cocoa is glossy and rich. This is when you know you're almost there.

The Final Touch:

Remove the saucepan from heat. Stir in the peppermint extract and vanilla extract. Lean in and smell it—that's the moment you'll know this turned out right. If you want, taste a tiny spoonful on the back of a spoon to check the sweetness and peppermint level.

Serve and Celebrate:

Pour into mugs and top with whipped cream, marshmallows, or crushed peppermint candies if you're feeling fancy. Serve immediately while it's steaming hot and everything is soft and welcoming.

Save

Years ago, I served this at a holiday party, and I watched someone take that first sip, and their whole face changed. They said it tasted like Christmas felt. That's when I knew this recipe had become more than just cocoa—it had become a moment, a memory in a mug.

Keeping It Fresh

Make this right before you serve it for the best flavor and temperature. The cocoa stays hot in mugs for about 10 minutes, which is usually exactly how long it takes to sit with someone you care about and catch up. If you need to make it ahead, you can prepare the cocoa base and keep it warm in a slow cooker on low heat for up to 2 hours without the extracts, then stir those in just before serving so the flavor stays bright and fresh.

When You're Missing Something

Life happens—sometimes you don't have heavy cream, or you're out of peppermint extract, or someone comes to your door and you have nothing but milk and hope. This recipe is forgiving. No heavy cream? The cocoa is still delicious, just less rich. No peppermint extract? A pinch of peppermint powder works, or even a crushed candy cane stirred in during the whisking. No pure extracts? A small piece of vanilla bean or a peppermint stick will do. The foundation of this recipe is strong enough to hold together with whatever you have on hand.

Adapting Through the Seasons

I make this all year, but I change it with the seasons. In winter, it's exactly as written—cozy and indulgent. In spring, I sometimes skip the peppermint and add a hint of orange extract instead. In summer, I pour it into a glass with ice and vanilla ice cream and suddenly it's a float. In fall, I double the vanilla and add a tiny pinch of nutmeg. The bones of this recipe stay the same, but the personality shifts.

• Try swapping the peppermint extract for almond extract for a different kind of holiday feeling
• Add a pinch of cinnamon or nutmeg if you want to feel like you've baked something even though you've really just made cocoa
• Use dark chocolate chips if you want something that tastes more grown-up and less sweet

Save

This cocoa isn't just for cold nights anymore—it's become the thing I make when I want to slow down, when I want to give someone comfort in a mug, when I want to taste a little bit of holiday no matter what day it is. Make it, serve it, watch someone's face change at that first sip.

Common Recipe Questions

→ Can I make this cocoa dairy-free?

Yes, substitute whole milk and cream with oat, almond, or other plant-based milk, and use dairy-free chocolate chips for a vegan-friendly version.

→ How can I adjust sweetness levels?

You can add more or less sugar according to your taste preferences to create a sweeter or less sweet drink.

→ What toppings pair well with this drink?

Whipped cream, mini marshmallows, and crushed peppermint candies complement the cocoa’s flavor beautifully.

→ Is it possible to intensify the chocolate flavor?

Use dark chocolate chips instead of semisweet to deepen the rich chocolate taste.

→ How should I heat the milk for best results?

Warm the milk and cream gently over medium heat until steaming but not boiling to prevent scorching and ensure smoothness.