Sweet, minty and unapologetically indulgent, this peppermint crisp hot chocolate turns a nostalgic favourite into the ultimate winter warmer.
Inspired by the iconic Peppermint Crisp, it blends rich cocoa with creamy milk and that unmistakable caramel-mint crunch for a mugful that tastes like dessert in disguise. It’s the kind of treat made for slow evenings, thick socks and a blanket within arm’s reach. Topped with whipped cream, extra chocolate shards and a scattering of crushed peppermint crisp, each sip is equal parts cosy and playful. The mint cuts through the richness just enough to keep you coming back for another mouthful.
Perfect for chilly afternoons or as a fun after-dinner treat, this is hot chocolate with a little local flair – comforting, a touch over the top, and exactly what winter ordered.
Peppermint crisp hot chocolate
Ingredients
- The chocolate sauce
- 1 cup water
- 1⁄2 cup cocoa powder
- ⅓ cup caster sugar
- 1⁄4 cup finely chopped milk chocolate
- 2 tbsp Peppermint Crisp, crushed
- The hot chocolate
- 4 tsp cocoa powder
- 1 tsp brown sugar
- 3 tbsp boiling water
- 4 cups milk
- 1⁄4 cup chopped dark chocolate
- 1⁄4 cup crumbled Peppermint Crisp, plus extra to serve
- Marshmallows, to serve
Instructions
The chocolate sauce
IN A POT, whisk together the water, cocoa powder and caster sugar, until smooth.
PLACE the pot over medium heat and bring to the boil. As soon as it boils, reduce the heat and simmer for 3 minutes, until thickened.
REMOVE from the heat and whisk in the finely chopped milk chocolate and crushed Peppermint crisp, until fully melted.
The hot chocolate
IN A POT whisk together the cocoa powder, sugar and boiling water, until dissolved. Slowly add the milk, whisking continuously until smooth.
SET the pot over a medium heat and bring to a simmer. Remove from the heat and whisk in the dark chocolate and Peppermint crisp.
SERVE immediately topped with the marshmallows,a drizzling of chocolate sauce and extra Peppermint crisp.
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