This white peppermint hot chocolate is magical. Creamy white hot chocolate with a touch of peppermint is sure to get rid of mid-winter blues!

I’ve professed my love of hot chocolate before, so it should be come as no surprise that it has grown by leaps and bounds now that we live in a frozen tundra where, for instance, this week the high (yes, the high) has not been above zero.

As I mentioned on Facebook, hot chocolate has been my best form of therapy.

A white mug filled with white hot chocolate and a spoon with white chocolate and crushed peppermint coming out of the cup.

This recent addition to my arsenal of hot chocolate recipes is astoundingly delicious.

Creamy white hot chocolate infused with a touch of peppermint is topped with an ethereal concoction of whipped cream and crushed peppermint candies.

Normally, I’d turn up my nose at white chocolate in favor of dark chocolate hot cocoa, but I’m telling you, this stuff is magical.

Mid-winter blues therapy has never tasted so good.

P.S. You are right in thinking my crushed peppermint whipped cream looks a bit, well, sorry. I had “helpers” in the kitchen this day and my then- 4-year old refused to whip the cream another second because he just could.not.wait for a mug of hot chocolate. So the whipped cream turned out a bit soupy and we didn’t care a bit as we slurped up the warm pepperminty chocolate goodness.

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White Peppermint Hot Chocolate

5 stars (3 ratings)


  • cup cold heavy whipping cream
  • 6-8 hard red-and-white-striped peppermint candies, crushed
  • 4 cups milk
  • 8 ounces (227 g) white bar chocolate, chopped (see note)
  • ½ teaspoon peppermint extract
  • Additional coarsely crushed peppermint candies for sprinkling, if desired


  • In a medium bowl, beat the cream and crushed peppermints until stiff peaks form. Cover and refrigerate until ready to use.
  • In a large saucepan, heat the milk over medium heat. Add the white chocolate to the hot milk and whisk until melted and smooth. Mix in the peppermint extract. Heat until very warm. Ladle the hot chocolate into mugs and top with spoonfuls of whipped cream. Sprinkle with additional coarsely crushed candies and serve warm.


White Chocolate: I have only ever used white chocolate bars (real chocolate, not the candy coating or candy melts) for this recipe. I can easily find the Baker’s or Lindt brand in my grocery store. If you’d like to use white chocolate chips, go ahead and try it – often times white chocolate chips don’t melt as well as the white chocolate bars so I always stick with the white bars of chocolate (usually found above or near the chocolate chips), plus they taste better than white chocolate chips, in my opinion.
Serving: 1 Serving, Calories: 573kcal, Carbohydrates: 54g, Protein: 12g, Fat: 35g, Saturated Fat: 22g, Cholesterol: 78mg, Sodium: 170mg, Fiber: 1g, Sugar: 51g

Recipe Source: adapted slightly from Epicurious