Non-Alcoholic Drinks
Christmas Peppermint Snowman Hot Chocolate for Kids
Whisk 240 ml whole milk, 1 tbsp cocoa powder and 1 tbsp chocolate syrup, then dissolve 1 tsp crushed peppermint candy; optional extra candy tops the mug. Makes one Christmas hot chocolate in 11 minutes, approximately 230 kcal before optional snowman toppings, with zero alcohol.
Christmas peppermint snowman hot chocolate for kids uses real cocoa and a little crushed peppermint candy rather than peppermint extract. Warm milk and chocolate syrup make a familiar hot chocolate; a marshmallow snowman and red-and-white candy pieces turn it into a holiday treat. It is 0% ABV, with no spirits, bitters, vanilla extract or peppermint extract. The snowman topping is optional, especially for younger children.
Six minutes to prepare ingredients and optional snowman; five minutes to warm cocoa. Allow extra cooling time for younger children.
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WHAT YOU NEED
Ingredients
METHOD
How to make it
- Prepare the optional snowman: wash the orange and cut a tiny sliver of zest for the nose. Mix 1/4 teaspoon cocoa powder with a few drops of water to make a thick paste. Dot eyes and a smile onto the large marshmallow with a clean toothpick; press in the orange zest nose. Wrap the fruit leather strip loosely around the marshmallow as a scarf. Place two mini marshmallows beside it as arms; do not leave toothpicks in the finished drink.
- Crush 1 teaspoon peppermint candy cane into very fine crumbs for the cocoa. If decorating the finished mug, crush a separate 1/2 teaspoon for the topping. Keep hard candy pieces away from young children.
- In a small saucepan, whisk 1 tablespoon cocoa powder with about 2 tablespoons taken from the measured cup of milk until smooth. Add the remaining milk, 1 tablespoon chocolate syrup and tiny pinch of salt; whisk again.
- Heat over medium-low for about 4–5 minutes, stirring often, until steaming but not boiling. Stir in all 1 teaspoon of crushed peppermint candy until completely dissolved. Remove from the heat.
- Let the cocoa cool to a child-safe drinking temperature and pour into a heat-safe mug. For the optional decorated version, spoon 2 tablespoons whipped cream over the cocoa, scatter the optional extra 1/2 teaspoon peppermint crumbs and set the marshmallow snowman on top.
- Serve with a spoon. For younger children, omit the marshmallow snowman, hard peppermint pieces and fruit-leather scarf; ensure any peppermint added to the base has dissolved completely. Never use the decorative hard candy cane as a drinking straw for a small child.
Recipe notes
Approximately 230 kcal for the base hot chocolate, excluding optional snowman decorations; fully decorated roughly 295–320 kcal depending on brands and portions. No vanilla or peppermint extracts. Contains milk; check other allergen labels. The hard candy-cane stick in the illustrative image is styling only, not an ingredient. Cool before serving and remove choking hazards for young children. Not yet physically tested or tasted by the owner.
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More in this article 4 sections
How minty will it taste?
One teaspoon of crushed candy cane gives a gentle peppermint flavor in a full cup of milk. The full teaspoon dissolves into the hot drink. For a child who dislikes strong mint, use 1/2 teaspoon total and skip the extra candy topping. Do not substitute peppermint extract: it may contain alcohol and can be far more concentrated than candy. The drink is chocolate-forward rather than a strong mint shake.
Is the snowman necessary?
No. The plain hot chocolate base is the actual recipe; the marshmallow snowman is a festive decoration. The pictured scarf is fruit leather, the face uses cocoa paste and the nose is orange zest. All of those can be omitted. For a less elaborate Christmas cocoa, see Gingerbread Caramel Hot Cocoa for Kids. For a cold fruit drink instead, try Raspberry-Cranberry Snowman Slush.
Can I make it ahead?
Whisk the milk, cocoa, syrup and salt together and refrigerate the mixture in a sealed container for up to 24 hours. Heat gently and dissolve the peppermint candy just before serving. Add whipped cream only after the cocoa has cooled enough to drink safely. Refrigerate leftover milk-based cocoa promptly and reheat once; do not leave it standing at room temperature during a party.
Calories, allergens and safe serving
The base drink is approximately 230 kcal for one mug, calculated from 240 ml whole milk, 6 g unsweetened cocoa, 15 ml chocolate syrup and 5 g peppermint candy; exact brands change the result. The optional extra peppermint candy, whipped cream, large and mini marshmallows and fruit leather add approximately 65–90 kcal, making a fully decorated serving roughly 295–320 kcal. The candy-cane stick in the photograph is not part of the recipe or estimate. Milk is a dairy allergen; check chocolate and candy labels for additional allergens. 0% ABV assumes all packaged ingredients are alcohol-free and contain no alcohol-based extracts. Supervise hot drinks and remove choking hazards for younger children. This recipe has not been physically made or tasted by the owner.
Adults can prepare the separately served Chocolate-Orange Cognac Espresso Coupe for a holiday gathering. Find more Christmas drinks and Christmas Morning Punch for Kids.
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