✔ Updated · fixed syrup method + realistic 2-mug amounts
This copycat Starbucks peppermint hot chocolate is my favorite cold-night treat: real chocolate melted into steamed milk, a quick homemade peppermint syrup and a cloud of whipped cream. Two mugs take about 15 minutes.
At a glance
The one tip that matters: Stir the peppermint extract into the syrup off the heat, and keep the milk just below a simmer so the chocolate melts silky smooth.
Why You'll Love This Peppermint Hot Chocolate
- Real chocolate, not powdered mix, so every sip is rich and velvety.
- Make-ahead syrup that keeps for up to 3 weeks and makes about 10 mugs.
- Easy to adapt: dark, milk or white chocolate, dairy-free milk, or a shot of espresso.
What Does Peppermint Hot Chocolate Taste Like?
Rich and creamy, with deep chocolate flavor and a cool, sweet peppermint finish. Semisweet chocolate keeps it from tasting too sugary, and the whipped cream melts into the cup as you sip.
Because I use real melted chocolate instead of a powdered mix, it has that thick, velvety coffee-shop body. For more drinks to make at home, see our Starbucks copycat recipes.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Add the extract off the heat. Peppermint extract is alcohol-based, so boiling it drives off the flavor. I simmer the sugar and water first, then stir in the extract once the pan is off the burner. Your kitchen will smell like candy canes.
- Keep the syrup clear. It only needs to simmer until the sugar dissolves. If it turns straw-colored it's starting to caramelize, and that muddies the mint.
- Don't boil the milk. Medium-low until it steams and tiny bubbles fizz at the edge. Boiled milk scorches on the bottom and forms a skin, and I've scrubbed enough pans to learn that one.
- Chips melt fastest. If you use a bar, chop it finely, or chill it and give it a whack on the counter in its wrapper to break it into shards.
- Make chocolate curls with a peeler. Run a vegetable peeler down the side of a room-temperature bar. Cold chocolate just snaps into crumbs.
- Taste and adjust. Peppermint extracts vary a lot. Start with 2 tablespoons of syrup per mug and add more a teaspoon at a time.
Starbucks Peppermint Hot Chocolate (Copycat)
2
mugs (12 oz each)5
minutes10
minutes480
kcal15
minutesA copycat-style Starbucks peppermint hot chocolate for two: semisweet chocolate whisked into steamed milk, sweetened with a quick homemade peppermint syrup and topped with whipped cream and chocolate curls. The syrup makes enough for about 10 mugs.
Ingredients
- For the Peppermint Syrup (about 1 1/4 cups)
1 cup granulated sugar
2/3 cup water
1 1/2 teaspoons peppermint extract
- For the Hot Chocolate
2 cups whole milk, or a dairy-free milk
1/2 cup semisweet chocolate chips, or a chopped chocolate bar (85 g)
1/4 cup peppermint syrup (from above)
- To Finish
1/4 cup whipped cream
1 tablespoon chocolate curls or grated chocolate
Directions
- Make the Peppermint Syrup
- Put the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves completely, then let it simmer gently for 2 to 3 minutes. It should stay clear; don’t let it color.
- Take the pan off the heat and stir in the peppermint extract. Adding it off the heat keeps the mint flavor fresh. Let the syrup cool, then pour it into a clean bottle or jar and refrigerate for up to 3 weeks.
- Make the Hot Chocolate
- Heat the milk in a saucepan over medium-low heat, stirring often, until it steams and small bubbles form around the edge, about 5 minutes. Don’t let it boil.
- Add the chocolate chips and whisk constantly until they melt completely and the hot chocolate is smooth, 1 to 2 minutes.
- Take the pan off the heat and whisk in the peppermint syrup, 2 tablespoons per mug. Taste and add a little more syrup for a sweeter, mintier drink.
- Pour into 2 mugs, top each with whipped cream and chocolate curls, and serve right away.
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Variations
- Peppermint mocha: stir a shot of espresso into each mug before topping with whipped cream. For the full espresso version with homemade peppermint syrup, see my copycat Starbucks peppermint mocha.
- White chocolate peppermint: use white chocolate chips and keep the heat low so they don't scorch. Or try our white chocolate mocha with a spoonful of peppermint syrup.
- Darker and less sweet: use bittersweet chocolate and 1 tablespoon of syrup per mug.
- Extra rich: swap 1/4 cup of the milk for heavy cream.
- Festive topping: sprinkle crushed peppermint candies over the whipped cream just before serving.
- Cold version: blend it into our frozen hot chocolate with a splash of peppermint syrup.
Storing the Syrup and Making Ahead
- Peppermint syrup: keep it in a clean, sealed bottle in the fridge for up to 3 weeks. Use it in coffee, lattes or iced drinks too.
- Leftover hot chocolate: cool it, cover and refrigerate for up to 2 days. Reheat gently on the stove, whisking, until steaming.
- For a crowd: multiply the hot chocolate amounts and keep it warm in a slow cooker on Low, stirring now and then. Set out the whipped cream and toppings so everyone can finish their own mug.
- More coffee-shop drinks: try our vanilla latte, chai tea latte or pumpkin spice latte.
Frequently Asked Questions
Does Starbucks have peppermint hot chocolate?
Starbucks has offered a Peppermint Hot Chocolate, usually as part of its winter holiday menu, but seasonal drinks and syrups vary by season and location. Check the Starbucks app or ask at your local store. This copycat-style version works any time of year.
What's in a peppermint hot chocolate?
Steamed milk, chocolate and peppermint syrup, usually topped with whipped cream and chocolate curls. My homemade version uses whole milk, semisweet chocolate chips and a quick syrup of sugar, water and peppermint extract.
Does peppermint hot chocolate have caffeine?
There's no coffee in it, but chocolate contains a little caffeine, so each mug has a small amount, far less than a cup of coffee. Milk chocolate has less than semisweet or dark.
How many calories are in this peppermint hot chocolate?
About 480 calories per 12-ounce mug made with whole milk, semisweet chips, 2 tablespoons of syrup and whipped cream. With 2% milk, 1 tablespoon of syrup and no cream it drops to roughly 330. For the coffee-shop drink, check the chain's own nutrition information.
Can I make it dairy-free or vegan?
Yes. Use oat, soy or almond milk, a dairy-free dark chocolate and a plant-based whipped topping. Oat milk gives the creamiest result, and the syrup is already dairy-free.
Can I use store-bought peppermint syrup?
Yes. Use about 2 tablespoons of a coffee peppermint syrup per mug and adjust to taste. Store-bought syrups vary in sweetness, so start with less.
🎄 Holiday party? Try more Christmas drinks and festive cocktails, including alcohol-free options.
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