Peppermint Hot Chocolate

To make peppermint hot chocolate from scratch, combine 2 cups of milk (or non-dairy milk), 2 tablespoons of unsweetened cocoa powder, crushed candy cane, and mini marshmallows in a saucepan over medium-low heat. Whisk until warm, then add 0.5 cup of dark chocolate and whisk until melted. Finish with vanilla extract and a pinch of salt, then serve topped with additional marshmallows and candy canes.

Yes, you can easily make peppermint hot chocolate dairy-free by using non-dairy milk such as almond milk, oat milk, or coconut milk. The recipe remains the same; just substitute the regular milk with your preferred non-dairy option for a delicious and creamy beverage.

If you don't have dark chocolate on hand, you can substitute it with semi-sweet chocolate or even milk chocolate for a sweeter flavor. You can also use chocolate syrup or cocoa powder, but you may need to adjust the sweetness to your taste.

To store leftover peppermint hot chocolate, let it cool to room temperature, then transfer it to an airtight container and refrigerate. It should be consumed within 3-4 days. When ready to enjoy, reheat gently on the stove or in the microwave, stirring well before serving.

Peppermint hot chocolate pairs wonderfully with holiday treats like gingerbread cookies, peppermint bark, or chocolate-covered pretzels. You can also serve it alongside a slice of rich chocolate cake or a warm cinnamon roll for a cozy dessert experience.