I have the ultimate cozy winter drink for you: Peppermint Hot Cocoa topped with homemade coconut whipped cream. It’s perfect for chilly nights and festive moments. Rich, chocolatey, and luxuriously creamy, this version is dairy-free but still irresistibly smooth thanks to the coconut whip. Make a cup and you’ll be hooked.
Healthy, Homemade, Dreamy Hot Cocoa
When cold weather arrives, nothing beats a steaming mug of hot cocoa. The peppermint-and-chocolate pairing is a personal favorite — bright, refreshing, and deeply comforting all at once. As someone who avoids dairy, I aim to make recipes that are both delicious and accessible. This peppermint hot cocoa with homemade coconut whipped cream delivers on both counts: warm, chocolate-forward, and topped with a silky coconut cream that tastes indulgent while remaining dairy-free.
Choosing homemade components makes this recipe feel wholesome and simple. Coconut cream offers healthy fats, fiber, antioxidants, magnesium, and potassium, plus nourishing properties that benefit skin and hair. Swapping traditional whipped cream for chilled coconut cream is an easy way to enjoy a rich topping that also provides nutritional perks.
Cacao powder — the base of this drink — is rich in antioxidants, flavonoids, and polyphenols, compounds associated with reduced stress and a sense of calm. Peppermint adds a refreshing note and can help soothe digestion, while a pinch of cinnamon helps balance blood sugar and layers in extra warmth. Together these ingredients make a cozy, feel-good hot cocoa worth repeating all winter.
All the Cozy Feels
There’s nothing like sipping this peppermint hot cocoa while watching a favorite holiday movie. The combination of velvety chocolate, bright peppermint, and a cloud of coconut whipped cream is pure comfort. Whether you’re creating a new tradition or just craving a special moment of warmth, this drink delivers. I’d love to hear how it turns out when you try it.
Ingredients You’ll Need:
Peppermint Hot Cocoa:
- Milk (I used almond milk)
- Cacao powder
- Dairy-free dark chocolate chips
- Maple syrup
- Peppermint extract
- Cinnamon (a pinch)
Coconut Whipped Cream:
- Heavy coconut cream, chilled in the fridge overnight
- Stand mixer or electric mixer
- Optional: vanilla extract
- Optional: maple syrup
Toppings:
- Crushed candy cane
- Shaved dark chocolate
How to Make Peppermint Hot Cocoa with Homemade Coconut Whipped Cream
Coconut Whipped Cream
- Chill your can of heavy coconut cream in the fridge overnight. This allows the solid cream to separate from the liquid.
- Optional: chill a metal mixing bowl or the stand mixer bowl for 30–60 minutes before whipping.
- Open the chilled can and scoop only the thickened cream from the top (discard or save the liquid for smoothies).
- Whisk the solid coconut cream on high for 2–3 minutes until fluffy. Add vanilla extract or a teaspoon of maple syrup if you’d like a sweeter or flavored whip, and briefly whisk again. Set aside.
Peppermint Hot Cocoa
- In a small pot over medium heat, warm 2 cups of milk until hot but not boiling.
- Whisk in 2 tablespoons cacao powder until frothy and well combined.
- Add 2 tablespoons dairy-free dark chocolate chips, 1–2 tablespoons maple syrup, 1/8 teaspoon peppermint extract, and a pinch of cinnamon. Whisk for 30–60 seconds until smooth and fully melted.
- Ladle into mugs and top with the coconut whipped cream, crushed candy cane, and shaved dark chocolate.
Recipe Substitutions & Questions
If almond milk isn’t your favorite, use any dairy-free milk you prefer, or regular milk if you don’t need it dairy-free. Store-bought plant milks work well; homemade nut milks are great too if you make them ahead of time. For coconut cream, choose a full-fat, heavy coconut cream and be sure it’s well chilled—this is the key to a stable whip. For toppings, marshmallows, extra chocolate shavings, or a sprinkle of cinnamon all work beautifully.
What’s the Difference Between Cacao and Cocoa?
Cacao powder is the raw, less-processed form of chocolate and tends to have a deeper, earthier flavor and higher levels of antioxidants. Cocoa is processed at higher temperatures and is often found in sweeter mixes. I prefer cacao for its richer taste and nutritional benefits, but either will make a delicious hot chocolate depending on your preference.
Why Won’t My Coconut Cream Whip?
The most common reason coconut cream won’t whip is that it wasn’t chilled long enough. Make sure the can has been refrigerated overnight so the cream solidifies and separates from the liquid. Also chilling your mixing bowl helps. If you end up with too much liquid mixed in, the cream will be thin and won’t hold peaks.
More Drinks and Sweet Treats You’ll Love
Try other cozy recipes and smoothies for more seasonal inspiration. Save this peppermint hot cocoa for a comforting beverage you’ll return to all winter long.
Peppermint Hot Cocoa With Homemade Coconut Whipped Cream
Equipment
- Stand mixer or electric mixer
Ingredients
Peppermint Hot Cocoa
- 2 cups milk (I used almond)
- 2 tbsp cacao powder
- 2 tbsp dairy-free dark chocolate chips
- 1–2 tbsp maple syrup
- 1/8 tsp peppermint extract
- Pinch cinnamon
Coconut Whipped Cream
- 1 can heavy coconut cream, chilled overnight
- 1/2 tsp vanilla extract (optional)
- 1 tsp maple syrup (optional)
Toppings
- Crushed candy cane
- Shaved dark chocolate
Instructions
Coconut Whipped Cream
- Chill the canned coconut cream in the refrigerator overnight. Optionally freeze a mixing bowl for 30–60 minutes before whipping.
- Scoop only the thickened cream from the top of the can and discard or reserve the liquid for another use. Whisk the cream on high for 2–3 minutes until fluffy. Add vanilla or maple syrup if desired and briefly whisk again. Set aside.
Peppermint Hot Cocoa
- In a small pot over medium heat, warm the milk until hot but not boiling. Whisk in cacao powder until frothy.
- Add chocolate chips, peppermint extract, maple syrup, and cinnamon. Whisk 30–60 seconds until smooth and fully melted.
- Pour into mugs and finish with coconut whipped cream, crushed candy cane, and shaved chocolate.