Hot Chocolate with Mint
A rich, velvety hot chocolate scented with fresh peppermint and finished with cream — a comforting cool-and-cosy treat for winter evenings.
Ingredients
- 400 ml whole milk
- 100 g dark chocolate — chopped, around 70 per cent cocoa
- 60 ml double cream
- 6 fresh mint leaves — or 15 ml crème de menthe
- 10 g caster sugar — to taste
Method
- Pour the milk into a pan and add the fresh mint leaves, warming gently over a low heat to infuse for a few minutes.
- Lift out the mint leaves, then add the chopped dark chocolate and whisk until smooth and glossy.
- Stir in the cream and sugar to taste, keeping the temperature around 65°C and never letting it boil.
- If using crème de menthe instead of fresh mint, stir it in at the end.
- Pour into heatproof mugs and finish with a fresh mint sprig.
How to serve
- Glassware
- Heatproof mug
- Serve temperature
- Warm, around 65°C
- Garnish
- Fresh mint sprig
There is something quietly indulgent about hot chocolate laced with mint. The cool, herbal lift of peppermint plays against the deep richness of dark chocolate, and a little cream draws the two together into something altogether more luxurious than a standard cup of cocoa.
Infusing the mint
The secret to a clean mint flavour is to infuse fresh leaves directly into warm milk rather than relying on essence. Warm the milk gently with the leaves, give them a few minutes to release their oils, then lift them out before they turn bitter. If you prefer a sweeter, more festive note, a measure of crème de menthe stirred in at the end does the job nicely.
Achieving a velvety finish
Use a good dark chocolate and whisk it through the warm milk until glossy and smooth. Keeping the pan below a simmer is important, as boiling can scorch the chocolate and dull the mint. A splash of double cream rounds everything off, giving the drink its signature silkiness.
Pour into warmed mugs and crown each with a sprig of fresh mint. It is the kind of drink to cradle by the fire while the cold sets in outside.
Frequently asked questions
Should I use fresh mint or crème de menthe?
Fresh mint gives a clean, natural flavour and a non-alcoholic result, while crème de menthe adds a sweeter, more pronounced mint note. Either works beautifully.
What chocolate is best for mint hot chocolate?
A good dark chocolate of around 70 per cent cocoa gives the richest result and balances the sweetness, but you can use milk chocolate for a softer flavour.
Can I make it dairy-free?
Yes. Swap the milk and cream for oat or another plant-based alternative, and choose a dairy-free dark chocolate.
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