North Pole Cocoa Recipe
Make North Pole Cocoa Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hot Cocoa Base
Chocolate Blend (for depth)
Festive Add-ins & Finish
Garnish & Serving
Method
Hot Cocoa Base
- 1
Warm the dairy
In a medium heavy-bottomed saucepan over medium heat, combine 4 cups whole milk and 1 cup heavy cream. Warm gently until steam rises and small bubbles form at the edges, stirring occasionally to prevent scorching (about 5–7 minutes). Do not bring to a full boil.
- 2
Blend cocoa and sugar
While the dairy warms, whisk together 1 cup unsweetened cocoa powder and 3 tablespoons granulated sugar in a small bowl to remove lumps. Add a pinch of fine sea salt and whisk to combine.
- 3
- 4
Add vanilla
Stir in 1 teaspoon vanilla extract. Keep the mixture on low heat so it stays hot but not boiling.
Chocolate Blend (for depth)
- 5
Melt chopped chocolate
Add 3 oz chopped bittersweet chocolate and 1 tablespoon semi-sweet chocolate chips to the hot cocoa. Stir constantly until completely melted and the cocoa is glossy, about 2–3 minutes. This boosts body and depth.
- 6
Taste and adjust
Taste the cocoa and adjust sweetness if needed (add up to 1 tablespoon sugar) or a bit more salt for balance. Keep on lowest heat setting so it remains hot.
Festive Add-ins & Finish
- 7
Add peppermint
Stir in 1 teaspoon peppermint syrup (or 1 teaspoon crushed candy cane dissolved in a tablespoon of warm milk) for a subtle mint note. If you prefer no mint, omit this step.
- 8
Optional spiked cocoa
If making adult servings, remove from heat and stir in 2 teaspoons Irish cream or peppermint liqueur per 8-oz serving. For nonalcoholic drink keep as is.
- 9
Keep warm
Keep the pot on the lowest heat or transfer to a pre-warmed thermos or hot beverage dispenser to hold until service. Stir occasionally to prevent a skin from forming.
Garnish & Serving
- 10
Prepare rim
If desired, wet the rim of each mug with a little water or peppermint syrup, then dip into 2 tablespoons crushed candy cane so it adheres and creates a festive rim.
- 11
Assemble drinks
Ladle hot cocoa into warmed mugs (about 10–12 fl oz each). Top each serving with a generous spoonful of whipped cream (about 2 tablespoons), a small handful of mini marshmallows (about 2 tablespoons), a sprinkle of grated dark chocolate (about 1/2 teaspoon), and a cinnamon stick or candy cane for stirring.
- 12
Serve
Serve immediately while hot. Provide extra marshmallows, whipped cream, and crushed candy cane on the side for customer customization.
