Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Peppermint Bark Hot Chocolate (Creamy, Festive & Irresistible)

Sarah Smith
Oct 30, 2025
2 min read

Updated: Dec 25, 2025

Hot chocolate in a brown mug topped with whipped cream, chocolate drizzle, crushed peppermint, and a candy cane. Marshmallows nearby. Cozy mood.

Few things capture the magic of the holidays like a steaming cup of Peppermint Bark Hot Chocolate. It’s rich, creamy, and infused with cool peppermint — just like your favorite Christmas candy.

This recipe takes classic hot cocoa and gives it a festive twist with real chocolate, a touch of vanilla, and a topping of whipped cream and crushed candy canes. It’s perfect for cozy nights by the fireplace, holiday parties, or snowy mornings when you just need something extra sweet and comforting.

It’s a recipe that brings smiles to everyone — from kids sipping from candy cane straws to adults sneaking in an extra marshmallow (or two). Enjoy a mug of peppermint bark hot chocolate with gingerbread hot chocolate or salted caramel white hot chocolate. Add a classic eggnog to round out your holiday favorites.

Recipe Card

Servings: 2 large mugs Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes

Ingredients

For the Hot Chocolate:

2 cups whole milk (or any milk of choice)
½ cup heavy cream (for extra creaminess)
¼ cup semi-sweet chocolate chips
2 tablespoons cocoa powder
2 tablespoons sugar (adjust to taste)
¼ teaspoon vanilla extract
⅛ teaspoon peppermint extract

For the Toppings:

Whipped cream
Crushed peppermint candy or candy canes
Mini marshmallows (optional)
Shaved chocolate (optional)

Instructions

Heat the Milk: In a small saucepan, combine milk and heavy cream. Warm over medium heat until hot but not boiling.
Whisk in the Chocolate: Add chocolate chips, cocoa powder, and sugar. Whisk constantly until the chocolate melts and the mixture becomes smooth and creamy.
Add Flavor: Stir in vanilla extract and peppermint extract. Taste and adjust the sweetness or peppermint strength as desired.
Serve: Pour into mugs and top with whipped cream, crushed candy canes, and mini marshmallows.
Optional Touch: Drizzle with melted chocolate or sprinkle with shaved chocolate for an extra indulgent finish.

Tips for the Best Peppermint Bark Hot Chocolate

For a dairy-free version, use almond or oat milk and coconut cream.
Make it extra decadent by stirring in white chocolate chips.
Add a splash of peppermint schnapps or Baileys for an adult version.
Use a milk frother to get that café-style creamy texture.
Garnish with a mini candy cane hanging on the rim for a festive touch.

Final Thoughts

This Peppermint Bark Hot Chocolate is pure holiday cheer in a mug — rich, creamy, and delightfully minty. It’s easy to make, endlessly customizable, and guaranteed to spread joy with every sip.

Perfect for Christmas mornings, cookie exchanges, or quiet winter nights by the fire.

FAQ

Q: Can I use white chocolate or dark chocolate? Yes — peppermint hot chocolate works with white, milk, or dark chocolate. Choose your favorite sweetness level.

Q: How do I get a strong peppermint flavor? Use crushed candy canes plus a small splash of peppermint extract. A little extract goes a long way.

Q: Can I make this drink without peppermint extract? Yes — crushed mint candies or candy canes will still infuse a nice minty flavor.

Q: Can I make this ahead of time? You can make the base ahead and reheat gently. Add toppings just before serving.

Q: How do I keep the chocolate from burning? Warm the milk first, then melt the chocolate slowly over low heat while stirring.