Peppermint Hot Chocolate
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Peppermint Hot Chocolate
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There’s nothing better than a cup of peppermint hot chocolate for the holidays! This peppermint hot chocolate is rich and creamy with the best minty flavor. Your family will love sipping on it all winter long!
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Ingredients
- 4 cups milk 2%, whole, half & half (any milk works, higher the fat makes it creamier)
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar
- 1/4 cup candy canes crushed or peppermint candies
- 1/2 cup milk chocolate chips
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan over medium-high heat, combine the milk, cocoa powder, granulated sugar, and milk chocolate chips. Whisk to combine.
- As the mixture heats up, continue to whisk until the chocolate chips melt.
- Stir in the crushed candy canes. Heat for about 5 minutes and whisk until the candy canes melt. Continue to slowly heat until it reaches the desired temperature.
- Remove from heat, and whisk in the vanilla.
- Serve immediately, and top with your favorite hot chocolate toppings and more crushed candy cane!
Nutrition Information
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Serving
1cup
Calories
323kcal
(16%)
Carbohydrates
42g
(14%)
Protein
10g
(20%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.04g
Cholesterol
33mg
(11%)
Sodium
109mg
(5%)
Potassium
449mg
(13%)
Fiber
3g
(12%)
Sugar
39g
(78%)
Vitamin A
446IU
(9%)
Vitamin C
0.1mg
(0%)
Calcium
333mg
(33%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 323kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 33mg | 11% |
| Sodium | 109mg | 5% |
| Potassium | 449mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 39g | 78% |
| Vitamin A | 446IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 333mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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