Cosy up this winter with the ultimate indulgence – Mint Hot Chocolate! Unlock the secret to a quick and easy chocolate delight, made with Terry’s Mint Chocolate. Topped with whipped cream, chocolate sprinkles and a festive peppermint candy cane, this mint hot chocolate is a sweet symphony perfect for those chilly winter evenings.
Lou’s recipe overview
TASTE: Cosy blend of rich cocoa, luscious mint chocolate and a touch of peppermint magic
PROS: Quick and easy, any time of year
CONS: Absolutey none at all!
There’s nothing more cosy when it’s cold and frosty outside than wrapping your hands around a big steaming mug of hot chocolate, especially one topped with a dollop of cream! And for the record I’m not talking about the store-bought thin and watery instant hot chocolate.
What I am talking about is ‘real hot chocolate‘. A hot chocolate that is off the scale of cosy, sweet and creamy and is so super easy to make, that you’ll never go back to the instant powder ever again. So step away from instant hot chocolate powder and read on to find out how you can transform simple ingreidents into the ultimate hot chocolate!
Check out my shopping list for ingredients and equipment
Creating this Baileys mousse requires just a few basic ingredients, but don’t be deceived by the simplicity – it’s an absolute divine delight. Here’s what you’ll need…
- Terrys Mint Chocolate – I’ve gone with Terry’s because it was on an introductory offer, but you can use any alternative mint chocolate; if I’m making a swap I will typically use Lindt mint chocolate.
- Full-fat Milk – For that rich, creamy texture full-fat milk is the best, but semi-skimmed works just as well. For non-diary, I recommend using a barista style milk – I love Oatly’s Barista Oat Milk; it froths up perfectly and tastes delicious.
- Drinking Chocolate – ‘Real’ drinking chocolate helps give you that deep chocolately richness; Hotel Chocolat’s 70% drinking chocolate is my favourite and you can use it without their Velvetiser.
- Peppermint Extract – jJust a drop to elevate those minty vibes!
CONVERT TO CUPS: There is a cup conversion option in the recipe card to convert the ingredients. This is automatic and I can’t guarantee the accuracy. For best baking results, I recommend using digital scales and weighing the ingredients.
How to make mint hot chocolate
Full measurements and instructions can be found on the recipe card
If you’ve got your ingredients and a few minutes to spare, you’ve got time to whisk up the perfect mint hot chocolate indulgence. Here’s everything you need to do in 5 simple steps…
- Heat the milk over a low heat, stirring occasionally, until the milk begins to simmer.
- Add the drinking chocolate and Terry’s mint chocolate segments into the hot milk and stir until the chocolate has melted and the mixture is smooth.
- Add the peppermint extract to the chocolate mixture and stir through.
- Gently reheat the chocolate mixture until warm and then pour into a mug.
- Top with a swirl of squirty cream, chocolate sprinkles and candy cane. Enjoy!
TOP TIP: When the chocolate has melted into the hot milk, use a small sauce whisk and gently whisk the mixture to create a smooth and velvety texture without frothing.
But you can also swap the mint chocolate for a regular dark chocolate – I recommend a 50 or 70% cocoa such as Lindt dark chocolate; and then swap the extract for a different flavour extract or even a syrup. Why not try some of these…
FAQs about mint hot chocolate
The recipe makes enough for 1 serving, and I recommend making the hot chocolate in single servings so every mug has the perfect amount of minty chocolate in it! If you want to make a bigger batch, the recipe can easily be doubled or tripled.
Personally nothing beats fresh, piping hot, hot chocolate; but if you want to make the hot chocolate ahead as a large batch then you can do. When you’ve made the hot chocolate, let it completely cool and then transfer into an air-tight container and pop it in the fridge. When you’re ready to serve, reheat the hot chocolate either on the hob or in individual mugs in the microwave.
If you are making ahead and chilling the hot chocolate, it will keep for up to 3 days in the fridge if stored correctly.
Yes you can. I recommend using the ‘whole’ or barista style versions of non-dairy milk alternatives. They will give you a similar creaminess and richness to the hot chocolate. I have tested the recipe using Oatly’s Barista Oat Milk; and it froths up perfectly and tastes delicious.
The key word, and ingredient, here is chocolate! And this Mint Hot Chocolate is definitely all about the chocolate – it’s rich, thick, creamy and packed full of chocolate on chocolate.
Instant hot chocolate powder is cocoa powder based and usually has added milk powder and sugar, which can make it overly sweet. It also ends up in a thinner consistency and not as rich, as you’re missing the cocoa butter in the chocolate.
This is the ultimate mint hot chocolate, so put that instant hot chocolate powder back in the cupboard and make it with drinking chocolate. You’ll thank me on this one!
The Ultimate Mint Hot Chocolate
- Add the milk to a small saucepan and heat gently, stirring occasionally, until the milk begins to simmer.250 ml Milk
- Remove the milk from the heat and add the drinking chocolate and Terry's mint chocolate segments into the hot milk. Stir the milk and chocolate together until the chocolate has melted and the mixture is smooth.1 tbsp Drinking Chocolate, 50 g Terry's Mint Chocolate
- Add the peppermint extract to the chocolate mixture and stir through.1 tsp Peppermint Extract
- Gently heat the chocolate mixture until warm and then pour into a mug.
- Just before serving, top the mint hot chocolate with a swirl of squirty cream or whisked double cream, add the chocolate sprinkles and candy cane.Squirty Cream, Chocolate Sprinkles, 1 Candy Cane
- For extra mintyness, stir the mint hot chocolate with the candy cane.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.