Peppermint Hot Cocoa Marshmallows (Printable View)

Rich, creamy cocoa with peppermint and fluffy marshmallows for a cozy winter treat.

# Ingredient List:

→ Dairy

01 - 4 cups whole milk
02 - 1/2 cup heavy cream

→ Chocolate & Sweeteners

03 - 1/3 cup unsweetened cocoa powder
04 - 1/2 cup semisweet chocolate chips
05 - 1/3 cup granulated sugar

→ Flavorings

06 - 1/2 teaspoon pure peppermint extract
07 - 1 teaspoon pure vanilla extract
08 - Pinch of salt

→ Toppings

09 - 1 cup mini marshmallows
10 - Crushed peppermint candies (optional)

# How to Prepare:

01 - Combine whole milk and heavy cream in a medium saucepan over medium heat. Warm until steaming but not boiling.
02 - Whisk in cocoa powder, semisweet chocolate chips, granulated sugar, and salt. Continue whisking until chocolate and sugar fully dissolve and mixture is smooth and hot, about 3 to 5 minutes.
03 - Remove saucepan from heat. Stir in peppermint and vanilla extracts evenly.
04 - Ladle hot cocoa into serving mugs. Generously top with mini marshmallows and, if desired, sprinkle crushed peppermint candies over the top.
05 - Serve immediately to enjoy the beverage at its warmest.

# Expert Suggestions:

01 -
  • It tastes like the kind of cocoa you'd get at a café, but you can make it in your pajamas at home.
  • The peppermint isn't overpowering, just enough to wake up the chocolate and make every sip feel festive.
  • It comes together in one pot with ingredients you probably already have, no fancy equipment required.
  • The marshmallows melt into creamy little clouds on top, which is honestly the best part.
02 -
  • Don't let the milk boil or you'll end up with a film on top and a faint burnt taste that no amount of chocolate can hide.
  • Add the peppermint extract after you take the pan off the heat—if you add it too early, the flavor cooks off and you lose that fresh, minty brightness.
  • Taste before you pour—some people love a strong peppermint hit, others want just a whisper, and it's easier to add more than to dial it back.
03 -
  • Use a whisk, not a spoon—it breaks up the cocoa powder and chocolate chips faster and keeps the mixture silky smooth.
  • If you want an even richer version, replace half the milk with more heavy cream, but be warned, it's dangerously good.
  • Crushed peppermint candies on top aren't just for looks—they add little bursts of crunch and flavor that make each sip more interesting.

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