Peppermint Hot Cocoa Marshmallows

The smell hit me before I even walked into the kitchen—chocolate and mint swirling through the air like something out of a snow globe. My sister was at the stove, whisking a saucepan with one hand and holding her phone with the other, laughing at something I couldn't hear. She poured the cocoa into mismatched mugs, dropped in a handful of marshmallows, and slid one across the counter to me without a word. That first sip was warm enough to thaw my fingers and sweet enough to make me forget I'd been outside shoveling snow for an hour.

I started making this every year after the first big snowfall, mostly because my kids would burst through the door pink-cheeked and demanding something hot. One December evening, I doubled the batch and poured it into a thermos, then we all sat on the porch wrapped in blankets, watching the snow fall under the porch light. Nobody said much, but we finished the whole thermos anyway.

Ingredients

• Whole milk: The richness here matters—it makes the cocoa silky instead of thin, and I've learned skim milk just doesn't cut it.
• Heavy cream: This is what turns good cocoa into great cocoa, adding body and a subtle sweetness that balances the chocolate.
• Unsweetened cocoa powder: I use the kind that comes in a tin, nothing fancy, but it gives you deep chocolate flavor without extra sugar.
• Semisweet chocolate chips: These melt right in and add a smooth, glossy finish that cocoa powder alone can't quite achieve.
• Granulated sugar: Just enough to sweeten without making it candy-like—you want to taste the chocolate, not just the sugar.
• Pure peppermint extract: A little goes a long way, and I mean it—start with less if you're not sure, you can always add more.
• Pure vanilla extract: It rounds everything out and makes the chocolate taste fuller, like it's been simmering all day.
• Pinch of salt: This is the secret—it sharpens the chocolate and makes the sweetness feel earned instead of flat.
• Mini marshmallows: They float on top and slowly melt into the cocoa, creating little pockets of sweetness with every sip.
• Crushed peppermint candies: Optional, but if you've got them, the crunch and extra mint make it feel like a special occasion.

Instructions

Warm the dairy:

Pour the milk and cream into a medium saucepan and set it over medium heat, stirring occasionally. You want it steaming and just starting to shimmer around the edges, but not bubbling—if it boils, it can scorch and you'll taste it later.

Melt in the chocolate:

Add the cocoa powder, chocolate chips, sugar, and salt, then whisk steadily until everything dissolves into a smooth, glossy liquid. This takes a few minutes, and you'll know it's ready when there are no lumps and the cocoa smells rich and warm.

Stir in the extracts:

Take the pan off the heat and add the peppermint and vanilla, stirring gently. The steam will carry the scent up to you, and that's when you know it's perfect.

Serve and top:

Pour the hot cocoa into mugs, then pile on the marshmallows and a sprinkle of crushed peppermint if you're using it. Serve it right away while it's still steaming.

Save

One night, I made this for a friend who'd just moved into a new apartment with no furniture yet, just boxes everywhere. We sat on the floor with our mugs, marshmallows melting into white swirls, and talked until the cocoa went cold. She told me later that it was the first time the new place felt like home.

How to Store and Reheat

If you have leftovers, let the cocoa cool completely, then pour it into a jar or airtight container and refrigerate for up to three days. When you're ready to drink it again, reheat it gently on the stove over low heat, whisking as it warms so it stays smooth and doesn't separate. The microwave works too, but stir it every 30 seconds to keep the texture right—nobody wants grainy cocoa.

Making It Your Own

This recipe is flexible enough to bend however you need it. Swap the whole milk and cream for oat or almond milk if you're avoiding dairy, and use dairy-free chocolate chips—I've done this for friends and it still tastes rich and cozy. If peppermint isn't your thing, try a splash of almond extract or a pinch of cinnamon instead. Some people like to spike it with a shot of whiskey or peppermint schnapps for an adult version, which I won't argue with.

Serving Suggestions

This cocoa is thick and sweet enough to be dessert on its own, but it also pairs beautifully with something crunchy or buttery on the side. I like to serve it with shortbread cookies, gingerbread, or even a slice of banana bread if I've got it around. If you're making it for a crowd, set out bowls of toppings—whipped cream, chocolate shavings, extra marshmallows, crushed candy canes—and let people build their own mugs.

• Pour it into a thermos and bring it to a bonfire or a cold evening walk.
• Make a double batch and keep it warm in a slow cooker for a holiday party.
• Top with whipped cream and a drizzle of chocolate syrup for an over-the-top treat.

Save

There's something about holding a warm mug of cocoa that makes everything slow down, even if just for a few minutes. I hope this one becomes part of your winter rituals, the kind of thing you make without thinking because it just feels right.

Common Questions

→ What’s the best type of milk to use?

Whole milk and heavy cream create a rich, creamy base, but for dairy-free options, oat or almond milk with dairy-free chocolate chips work well.

→ Can I adjust the peppermint flavor intensity?

Yes, you can increase or decrease peppermint extract according to your taste preference.

→ How do I prevent the cocoa mixture from burning?

Heat milk and cream gently over medium heat and stir constantly when adding cocoa and chocolate to avoid scorching.

→ Are mini marshmallows necessary?

Marshmallows add a fluffy, sweet topping, but you can skip or replace them with whipped cream for extra indulgence.

→ Can crushed peppermint candies be added?

Yes, they can be sprinkled on top for extra peppermint flavor and a festive crunch.