You Were Mint for Me Hot Cocoa Recipe

You Were Mint for Me Hot Cocoa Recipe

It’s the holiday season. Snow is falling. The air is crisp and cold. The smell of cinnamon and fresh pine needles fills my house.

This is one of my favorite times of year. It’s also one of the best times of year for cozy cups of hot cocoa.

My latest hot cocoa recipe is inspired by my novel, Hot Cocoa Hearts.

Hot Cocoa Hearts

It combines the taste of refreshing peppermint with rich chocolate. Try this recipe at home on a chilly evening to bring you warmth and good cheer. It’s easy, fun, and delicious!

The Ingredients

You Were Mint For Me Ingredients

To make this cocoa, you’ll need:

2 cups whole milk

1 16oz container light cream

1 cup of semi-sweet or bittersweet chocolate chip morsels

1 tsp vanilla extract

2-3 drops peppermint extract (add more to taste)

1 bag candy cane crunch bits

1 box peppermint sticks

1 tbsp honey

1 handful of marshmallows

Whipped cream or Reddi Whip for topping


First, you need to make your hot cocoa. In a medium saucepan, combine 2 cups whole milk with one 16oz container of light cream. Stir the milk and cream mixture over medium heat.

Adding the Milk and Cream

Be careful not to let the mixture scald. Heat it to just below boiling point, stirring constantly.

Stirring the Milk and CreamStirring the Cocoa

Once the milk and cream are heated, it’s time to add the chocolate chip morsels!
I like my cocoa thick, rich, and very chocolate-y. The more morsels, the better!

Lots of ChocolateAdding the Chocolate Chips

Stir the chocolate morsels, cream, and milk until the chocolate is completely melted.

Next, add in the vanilla and peppermint extract. Just a few drops of peppermint does the trick. If you love mint, you can always add more for stronger flavor.

Now it’s time for the molinillo! A molinillo is a wooden stirring stick that has been used for centuries in Mexico to froth hot cocoa.

The MolinilloFrothing with the Molinillo

Hold the molinillo between your palms. Then, rub the molinillo back and forth. The bottom spins in the chocolate sauce, frothing the milk.

Using the Molinillo

If you don’t have a molinillo at home, don’t worry! A whisk will work fine, too.

Adding Finishing Touches to Your Cocoa

Now that your hot cocoa is warm and frothy, it’s time to decorate your mugs!

Dipping the Cup in Peppermint Bits

Spread as dollop of honey onto a small plate. Dip the rim of each mug into the honey. Then, dip the rim into a bowl a candy cane bits. The candy cane bits stick to the honey. You’ll have a minty mug ready for cocoa!

The Peppermint Bits Around the Cup

Next, pour your cocoa into the mugs. You should have enough cocoa to fill two mugs.

Hot Cocoa Ready for the Whipped Cream

Add the whipped cream and peppermint sticks to the top of the cocoa.

Whipped Cream and Peppermint Stick

For the finishing touch, top the whipped cream with marshmallows.

You Were Mint For Me Hot Cocoa

Voila! You’re done. You and your hot cocoa were mint for each other! Now put on your slippers, grab a good book, and sip this cozy sweet treat in front of a crackling fire.

Enjoying This Cozy Treat

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