Instant Pot peppermint hot chocolate made with real chocolate, cocoa, and cream for a rich, creamy drink that’s easy and perfect for winter nights.
Instant hot chocolate powder doesn't make the cut in our house anymore, and I have this recipe to blame for that. My kids tried Instant Pot hot chocolate one cold evening when I needed something warm and comforting without much effort, and now they compare every cup of cocoa to this one. Their standards skyrocketed the moment they tasted how rich and creamy it is compared to the powdered stuff we used to make on the stovetop.
Here's what surprised me about using real chocolate instead of powder. The actual cocoa solids melt into the liquid and create this smooth, velvety texture that packet mixes can't replicate because they're mostly sugar and thickeners with a tiny bit of cocoa. The Instant Pot keeps everything at the perfect temperature for melting without scorching, which is what happens when you try to do this on the stovetop and the bottom gets too hot. I didn't realize how much easier it would be to just dump everything in and walk away instead of standing there whisking constantly to keep it from burning. The fresh mint flavoring gives you that clean taste without chunks of candy floating around, which my kids always complained about before.
This is perfect for winter evenings when everyone's cold from playing outside, or for holiday hosting when you want to serve something special and different from what your guests usually have. The mini marshmallows on top make my kids excited every time, and honestly, even the adults reach for seconds. It's become our go-to whenever someone asks for hot chocolate, and I don't see us going back to the powder anytime soon.
Ingredients
Milk and cream work together as the base. Using both gives you a thicker texture than milk alone, which helps the chocolate melt smoothly and keeps everything rich without feeling too heavy. If you only use milk, the flavor will be lighter and less full.
Dark chocolate gives this drink its depth. Chopped chocolate melts better than chips and creates a smoother finish. You can use semi-sweet chocolate if you want something sweeter, but dark chocolate balances the peppermint better.
Cocoa powder reinforces the chocolate flavor and keeps the drink from tasting flat once the milk heats through. Unsweetened cocoa works best since the brown sugar and chocolate already bring enough sweetness.
Peppermint syrup controls the mint flavor more evenly than crushed candy canes. It blends smoothly and lets you adjust the intensity easily. Start with the listed amount and add more only after tasting.
Brown sugar adds softness to the sweetness. It dissolves easily in warm liquid and brings a deeper flavor than white sugar, which helps the chocolate stand out instead of tasting sharp.
See the recipe card for exact quantities.
How to Make Instant Pot Peppermint Hot Chocolate?
This Instant Pot peppermint hot chocolate is a great option for winter evenings, holiday gatherings, or when you want a hands-off way to make a warm drink for a group.
Add Ingredients to the Instant Pot
Do not add the peppermint syrup or vanilla yet. Stir briefly so the cocoa powder is moistened and doesn’t clump.
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Heat on Sauté
Set the Instant Pot to Sauté mode and cook for about 2 minutes. Stir often as the mixture heats so the chocolate melts evenly and nothing sticks to the bottom. Turn off Sauté once the chocolate is mostly melted.
Pressure Cook
Secure the lid on the Instant Pot and set it to High Pressure for 1 minute. Once the cooking time ends, let the pressure release naturally for 5 minutes. After that, carefully release any remaining pressure and open the lid.
Finish the Hot Chocolate
Add the peppermint syrup and vanilla extract to the pot. Stir well until fully combined. Taste and adjust the peppermint if needed.
Serve
Let the hot chocolate cool slightly before serving. Pour into mugs and top with mini marshmallows or any toppings you like.
Storage
Store any leftover hot chocolate in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or using the Instant Pot on Sauté, stirring often so the chocolate blends back smoothly. For make-ahead use, you can prepare the hot chocolate fully without adding the peppermint syrup and vanilla, refrigerate it, then reheat and stir those in right before serving so the flavor stays fresh.
Top Tips for Instant Pot Peppermint Hot Chocolate
Stir well during Sauté: Keep stirring while heating so the chocolate melts evenly and doesn’t stick to the bottom of the pot.
Add peppermint at the end: Peppermint syrup is strongest after cooking, so always stir it in last and adjust to taste.
Use chopped chocolate: Chopping the chocolate instead of using large pieces helps it melt faster and blend more smoothly into the drink.
Recipe
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Instant Pot Peppermint Hot Chocolate
Equipment
Ingredients
- 3 cups milk
- 1 cup cream
- 1 cup dark chocolate
- ¼ cup brown sugar
- 3 tablespoon cocoa powder
- 4 tablespoon peppermint syrup
- 1 teaspoon vanilla extract
- mini marshmallows for serving
Instructions
- In a pressure cooker bowl, combine all ingredients except vanilla extract and peppermint syrup.
- Set the Sauté mode for 2 minutes and heat, stirring.
- Then cover the pressure cooker with a lid and cook on high pressure for 1 minute.
- After this, wait for the pressure to release naturally for 5 minutes, then release the remaining pressure manually and open the lid. Add peppermint syrup and vanilla extract, stir.
- Let the chocolate cool a bit, then serve with mini marshmallows and various toppings.
