Aug 25 2026
Restaurants›Blue Surf Café›Peppermint Recipe

Peppermint Recipe

Inspired by Blue Surf Café
Time15m
Serves2

Available November through March only

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Ingredients

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Hot Chocolate Base

Peppermint Flavoring

Toppings

Method

Hot Chocolate Base

  1. 1

    Warm milk and cream

    In a medium saucepan over medium heat, combine 2 cups whole milk and 1/2 cup heavy cream. Warm gently until steam begins to rise and small bubbles form around the edges (do not boil), about 4–6 minutes, stirring occasionally.

  2. 2

    Mix dry chocolate components

    While the milk warms, whisk together 1 tbsp unsweetened cocoa powder, 2 tsp granulated sugar and a pinch of fine sea salt in a small bowl to remove lumps.

  3. 3

    Incorporate chocolate

    Reduce heat to low. Add the chopped 4 oz bittersweet chocolate and the cocoa-sugar mixture to the warm milk mixture. Whisk constantly until chocolate is fully melted and the mixture is smooth, 2–3 minutes.

  4. 4

    Finish base

    Remove saucepan from heat. Whisk in 1/2 tsp vanilla extract. Taste and adjust sweetness if needed (add up to 1 tsp more sugar if you prefer sweeter hot chocolate). Keep warm on the lowest heat if not serving immediately.

Peppermint Flavoring

  1. 5

    Stir in peppermint: After the chocolate base is smooth and off the heat, add 1/2 tsp peppermint extract (or 1 tbsp peppermint syrup if using). Start with 1/2 tsp extract—peppermint is strong—and whisk thoroughly. Taste and add up to another 1/4 tsp extract if you want a more pronounced peppermint flavor.

  2. 6

    Prepare candy garnish: Place 2 tbsp crushed candy cane in a shallow dish. If you like larger shards, reserve some larger pieces for rimming cups.

Assembly and Toppings

  1. 7

    Rim (optional): If rimming cups, lightly wet the rim of two serving mugs with a bit of melted chocolate or simple syrup, then dip into crushed candy cane so the pieces stick.

  2. 8

    Divide and serve: Pour the hot peppermint chocolate evenly into two 12-oz (approx.) mugs.

  3. 9

    Add toppings: Top each mug with about 1/4 cup whipped cream, a sprinkle of mini marshmallows (about 2 tbsp per mug), a dusting of chocolate shavings or 1/2 tsp cocoa powder, and a pinch of the crushed candy cane on top of the whipped cream for visual contrast and extra peppermint crunch.

  4. 10

    Serve immediately: Serve while hot with a small spoon or peppermint stick. Leftovers can be reheated gently over low heat, whisking to recombine.

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