Homemade Peppermint Hot Cocoa Mix
A rich, creamy hot cocoa mix with cool peppermint flavor, made with simple pantry ingredients. Perfect for cozy winter days, gifting, and kid-approved snow day treats.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 12-16 servings 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 1 cup unsweetened cocoa powder (preferably Dutch-process)
- 2 cups powdered sugar (confectioners’ sugar)
- 2 cups powdered milk (whole milk powder recommended)
- 1/2 teaspoon salt
- 4–6 regular-sized candy canes (about 1/2 cup crushed)
- 1/2 teaspoon peppermint extract (optional)
Instructions
- Crush the candy canes: Unwrap 4-6 candy canes and place them in a ziplock bag. Seal it, then gently smash with a rolling pin or heavy skillet until you have a mix of small pieces and fine powder. Alternatively, pulse in a food processor 5-6 times. Aim for pieces about the size of coarse sand.
- Sift the cocoa powder: Measure 1 cup of unsweetened cocoa powder into a fine-mesh strainer set over a large bowl. Tap the strainer gently to sift and break up clumps.
- Add the dry ingredients: Add 2 cups powdered sugar, 2 cups powdered milk, and 1/2 teaspoon salt to the sifted cocoa. Whisk thoroughly until everything is evenly combined and uniform in color.
- Add the peppermint: Stir in the crushed candy canes and 1/2 teaspoon peppermint extract (if using). Whisk again to distribute the extract evenly. Break up any large clumps with your fingers or a fork.
- Transfer to storage: Pour the finished mix into a mason jar or airtight container. Seal tightly. Label with the date and instructions: ‘Add 2-3 tablespoons to 8 oz hot milk. Stir well.’
- Make a cup to test: Heat 8 ounces of milk (dairy or non-dairy) until steaming but not boiling. Add 2 tablespoons of mix. Stir vigorously until fully dissolved. Taste and adjust if needed.
Notes
Store in a cool, dark place away from heat and sunlight. The mix stays fresh for 6-8 months. For best flavor, let the mix sit for 3-5 days before using. Don’t over-crush the candy canes—coarse pieces give bursts of mint. Heat milk gently to avoid scorching. Salt is essential for enhancing chocolate flavor. For dairy-free version, substitute powdered milk with coconut milk powder or oat milk powder.
Nutrition
- Serving Size: 2 tablespoons mix pr
- Calories: 180
- Sugar: 24
- Sodium: 180
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 2
- Protein: 7
Keywords: peppermint hot cocoa, homemade hot chocolate mix, winter drink, Christmas cocoa, kid-friendly hot cocoa, gift jar recipe