Warm up a winter evening with a mug of Peppermint Hot Chocolate. Featuring real chocolate, this easy, minty hot cocoa drink is made on the stove with real chocolate.
In a medium saucepan over medium heat, stir together the chopped chocolate and milk until melted, about 10 minutes.
For 20 minutes more, whisk frequently and vigorously to prevent burning and to let air into the mixture to make it creamy.
Reduce heat to low. Before serving, stir in the vanilla and peppermint extract.
Meanwhile, make the whipped cream. Combine whipping cream and sugar in the bowl of a stand mixer (fitted with the whisk attachment) or in a large bowl with a hand-mixer. Mix on low speed until thickened.
Add the essential oil and continue whipping until stiff. Peaks should form when you lift the beater(s) from the whipped cream.
Place one of the candy canes in a ziptop bag. Seal. Hammer it with the back of a spoon to crush it.
Ladle the hot chocolate into four mugs. Top with whipped cream and a sprinkle of candy canes. Garnish with the remaining candy canes.
Notes
How to store leftover hot chocolatePlace leftover hot chocolate into an airtight container and allow it to cool completely. Store in the refrigerator for up to 3 days. To reheat, pour into a microwave-safe mug and heat in the microwave, or place it into a saucepan and warm to desired temperature.You can also freeze homemade hot cocoa! Pour into ice cubes molds, popsicles molds, or airtight containers and freeze for up to 2 months. Thaw and drink warm or throw them into a blender with milk for the easiest frozen hot chocolate.