Peppermint White Hot Chocolate

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 199
  • Fat: 6.3g
  • Saturated fat: 3.8g
  • Protein: 6.2g
  • Carbohydrate: 29.4g
  • Cholesterol: 7mg
  • Iron: 0.1mg
  • Sodium: 105mg
  • Calories from fat: 28%
  • Fiber: 0.0g
  • Calcium: 228mg


  • 4 cups 1% low-fat milk
  • 7 hard peppermint candies, crushed
  • 1/2 cup white chocolate chips
  • 1/2 teaspoon pure peppermint extract
  • 4 hard peppermint candies
  • 1 tablespoon light-colored corn syrup
  • 6 tablespoons frozen fat-free whipped topping, thawed


  1. Cook milk in a heavy saucepan over medium heat until warm (do not boil). Add 7 crushed peppermint candies, stirring until candies dissolve. Add white chocolate, stirring with a whisk until chocolate melts. Cook until tiny bubbles form around edge of pan (do not boil), stirring constantly with a whisk. Remove from heat; stir in extract.
  2. Coarsely crush 2 peppermint candies; set aside. Finely crush remaining 2 peppermint candies. Coat rims of 6 mugs with corn syrup. Place 2 finely crushed peppermint candies in a saucer; dip rim of each mug in candies to coat.
  3. Pour 2/3 cup hot chocolate into each mug; top each serving with 1 tablespoon whipped topping. Sprinkle 2 coarsely crushed candies evenly over topping.
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