Keto Peppermint White Hot Chocolate
Published November 30, 2019 • Updated March 3, 2026
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A creamy, minty peppermint white hot chocolate I make every holiday season and most cold weekends through March. Two steps, sugar-free, and nobody can tell it's keto.
I started making this keto peppermint white hot chocolate a few years ago when I wanted something richer than my usual hot chocolate recipe. Regular hot cocoa is great, but there’s something about white chocolate melted into cream with a hit of peppermint that makes it feel like an actual holiday treat.
The base is simple: sugar-free white chocolate chips melted into heavy cream, then thinned with macadamia nut milk. I use macadamia specifically because it has the highest fat content of any nut milk, so you get that rich, full mouthfeel instead of a watery drink. Almond milk works in a pinch, but you’ll notice the difference.
What I love about this recipe is how well it works for mixed households. One of my readers, Diane, told me she made this for her family and “forgot” to mention it was keto. Her non-keto son loved it so much he started making his own. That’s the kind of feedback that tells me the recipe actually works, not just for people who are used to sugar-free swaps, but for everyone at the table.
If you want a coffee version, another reader (Nancy) mixes this with a shot of espresso for a peppermint white mocha. I tried it after she mentioned it and she’s absolutely right. It’s my go-to afternoon pick-me-up in December.
For a low carb holiday drink lineup, I usually rotate between this, my keto white hot chocolate (no peppermint, just pure white chocolate), and keto eggnog depending on the night. The peppermint version wins with the kids every time.
Two steps, about 10 minutes, and the whole house smells like a candy cane melted into something warm. I make a double batch most weekends because it reheats perfectly the next day and nobody fights over the last mug.
How to make peppermint white hot chocolate
The key with this recipe is patience with the white chocolate. I melt the chips into the heavy cream over medium heat, stirring constantly, because white chocolate burns faster than regular chocolate. If you step away for even a minute, you’ll get grainy clumps instead of a smooth base. Once the chips are fully melted and the mixture is silky, I stir in the macadamia nut milk, vanilla, and peppermint extract.
One thing I learned the hard way: peppermint extract and peppermint oil are not the same thing. Oil is about four times more concentrated, so if you substitute oil for extract at the same amount, your drink will taste like mouthwash. Stick with 1/4 teaspoon of extract. If you only have oil, use a tiny drop and taste as you go.
I like to serve this in mugs with a little sugar-free whipped cream on top. If you’re looking for something similar but without the peppermint, my dairy-free hot chocolate is a good starting point.
Ingredients
3/4 cup sugar-free white chocolate chips -
1 cup heavy whipping cream
-
1 cup unsweetened macadamia nut milk or other nut milk
-
1/2 teaspoon vanilla
-
1/4 teaspoon peppermint
Step by Step Instructions
Step by Step Instructions
Melt the white chocolate
In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir constantly until chips are melted.
Add the remaining ingredients
Add nut milk, vanilla and peppermint extract. Continue to cook until heated through.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Is white chocolate keto-friendly?
Regular white chocolate is loaded with sugar, so no. But I use sugar-free white chocolate chips (sweetened with stevia or erythritol) and they melt and taste almost identical. I've been using them in my keto hot drinks for years and the texture is spot on. Just check the label for maltitol, which spikes blood sugar more than other sugar alcohols.
What brand of sugar-free white chocolate chips works best?
I've tested both Lily's and ChocZero in this recipe. Lily's melts smoother and has a milder sweetness, which is what I use most of the time. ChocZero works too but can be slightly grainier when melted. Either way, stir constantly over medium heat and you'll get a good result.
What's the difference between peppermint extract and peppermint oil?
I made this mistake early on. Peppermint oil is about four times more concentrated than extract, so using the same amount will overpower the drink completely. My recipe calls for 1/4 teaspoon of extract. If you only have oil, start with one small drop, stir, and taste before adding more.
Can I make this dairy-free?
I've swapped the heavy cream for full-fat coconut cream and it works well. Use the thick part from a chilled can (not the watery liquid). The coconut flavor is subtle and actually pairs nicely with the peppermint. I'd still use macadamia nut milk for the rest since it has the richest body of any nut milk.
How does this compare to a Starbucks peppermint white hot chocolate?
I looked it up and a grande Starbucks Peppermint White Hot Chocolate has around 60g of sugar. My version has under 3g net carbs per serving. The flavor profile is really close because the sugar-free white chocolate chips and peppermint extract hit the same notes. I've served this to people who drink the Starbucks version and they couldn't tell the difference.
Can I mix this with coffee for a peppermint white mocha?
One of my readers, Nancy, does exactly this and I started doing it too. Just brew a shot of espresso or strong coffee and pour this hot chocolate over it. It makes an incredible peppermint white mocha. I also have a dedicated keto white mocha recipe if you want the full version.
How do I store and reheat leftovers?
I store mine in a mason jar in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring as it warms. The microwave works too but I find stovetop gives a smoother result since the white chocolate can separate if heated too fast. I usually make a double batch on weekends so I have it ready to reheat.
Can I use white chocolate peppermint chips instead of plain white chocolate chips?
My reader Jane B did this and said it turned out great. If your chips already have peppermint in them, just skip the peppermint extract entirely. I tried it her way and it's a nice shortcut. Just make sure they're sugar-free if you're keeping it keto. You can also try my frozen hot chocolate in the summer with the same chip swap.
I love white hot chocolate! But to add a little flavor of Christmas, I like to throw in a couple splashes of peppermint extract. This makes the perfect peppermint white hot chocolate for snow days or while decorating the Christmas tree. It tastes like a white chocolate candy cane!
Plus, this low carb peppermint white hot chocolate is really easy to make – it takes less than 5 minutes. Just add the ingredients and heat on the stove top until the chocolate is melted.
I like to add a mixture of heavy cream and macadamia nut milk to my hot chocolate. The cream makes it creamy and the nut milk thins it out without adding extra calories. The nut milk I prefer is 
I like to top my sugar free peppermint white hot chocolate with homemade whipped cream. You can make your own by whipping heavy cream with a tablespoon of erythritol and a teaspoon of vanilla. Whip until thick and fluffy.
Another option is to turn it into an alcoholic beverage. Instead of peppermint extract, add a shot of peppermint schnapps!
Other toppings for your white cocoa include:
Scorched my first batch because 'medium heat' is doing a lot of work here. White chocolate at this fat-to-liquid ratio goes grainy fast. Keep it low until the chips are mostly dissolved, then bump it.
First try, no adjustments needed. That never happens.
That cream-to-milk ratio took me a few rounds to nail. Good to know it holds up.
the heavy cream base. nothing else compares.
1/4 tsp peppermint sounded like nothing. it's everything.
Peppermint extract is sneaky. I scaled up to 1/2 tsp once and it went full toothpaste. 1/4 is the line.
I kept thinking the sugar-free white chocolate chips wouldn't actually melt smooth but they do, completely, and now I'm making hot chocolate in June with zero regrets.
June is fine. Hot chocolate doesn't have a season as far as I'm concerned.
I've worked through probably four or five different keto white hot chocolate recipes over the past year and most of them either taste watered down or leave that artificial sweetener film on the back of your throat. This one does neither. The macadamia nut milk is doing something I can't fully explain, creamier than almond milk but without competing with the peppermint the way coconut milk would. I used Lily's white chocolate chips and the melt was completely smooth, no graininess. Not every brand does that. My only note: 1/4 teaspoon of peppermint hit pretty hard for me, so start low if you're sensitive. Four stars because I'm still calibrating my version, not because anything's wrong with the recipe.
Lily's is the one for this. ChocZero works but it does get slightly grainy and it bugs me every time. The peppermint thing also varies a lot by brand - some extracts run way hotter than others. Start at 1/8 if yours is potent.
I started making a double batch on Sunday so I have it ready through the week. The first time I tried reheating it, I was worried the cream would separate, but it comes back together perfectly over low heat with just a quick stir. The peppermint actually mellows a little by day two, which I like better than fresh. Lily's white chocolate chips melted so smoothly the first time I wasn't sure I was doing it right.
Lily's just melts. And the day-two peppermint thing is real. I keep a jar in the fridge most weeks and it does taste a little rounder after it sits overnight.
Swapped the macadamia nut milk for unsweetened coconut milk because that's what I had, and the coconut-peppermint combo ended up being a happy accident. Keeping it that way from now on. One thing I'd pass along: turn the heat all the way down when melting the chips. Mine started to clump until I backed off the temp, then it came together smooth. Four stars because the peppermint is a touch mild for my taste, but that's an easy fix.
Coconut milk with peppermint and white chocolate is a solid combo. Not surprised it stuck.
The heat thing is real. White chocolate chips seize fast, way faster than dark. All the way down, don't walk away.
For more mint, just go 1/2 tsp. Some batches run mild depending on the brand.
Made this for a girls' night last Friday and I genuinely did not expect it to become the topic of conversation. Two friends kept asking what brand the mix was (they were positive I'd bought it somewhere). When I told them it was sugar-free white chocolate chips and macadamia milk from scratch, one of them put her cup down and said 'wait, what?' That reaction alone was worth it. The peppermint hits at just the right level, cool and minty without going toothpaste, and the cream makes the whole thing feel way more indulgent than the carb count suggests. I had to make a second batch because we burned through the first one faster than I expected for a spring evening. Going on my short list of things I make when I want people to ask questions.
The 'wait, what?' reaction is exactly it. Second batch is pretty standard for this one (I keep extra chips on hand now).
Made this one evening and my daughter grabbed the mug thinking I'd picked it up from a coffee shop. One sip and she looked at me like I'd been holding out on her. Swore there was actual candy cane in it.
The coffee shop test is the one. A Starbucks peppermint white hot chocolate has around 60g of sugar. Mine's under 3g net carbs. Your daughter wasn't wrong.
My daughter spotted me making this last week and immediately announced she doesn't like mint in drinks (she does this with every new thing). She was on her second mug before I finished my first. The white chocolate and heavy cream base is genuinely rich, more like a drinkable dessert than a hot chocolate. I dropped the peppermint to 1/8 teaspoon for her and it was a better balance for us. Maybe a touch sweet for my taste straight up, but she's already put in a request for next week.
The skeptic convert is the best kind. 1/8 tsp is a real ratio for lighter mint. Lily's also runs milder than ChocZero, so that might help on the sweetness.
Really lovely for a cold April night. The macadamia nut milk made it way creamier than expected. I needed more than 1/4 tsp of peppermint (barely tasted it at first), but bumped it up and it was perfect.
Macadamia nut milk does that. Higher fat than almond so it holds differently when it heats. And yeah, 1/4 tsp is a floor for most people, not a final answer.
Used coconut milk instead of macadamia nut milk and it got way creamier, almost like a melted white chocolate truffle. Peppermint mellowed out too, less sharp against that fat base, which I prefer. Not going back.
Creamier from coconut milk than macadamia is a little surprising, the fat content is lower. But the peppermint mellowing makes sense. I've done coconut cream in mine, not straight coconut milk. Going to try it.
Tip: pull it off the heat right before it simmers and froth it for 20 seconds. The texture goes from fine to freaking creamy. Different drink entirely. I swapped macadamia for full-fat coconut milk because that's what I had, and the white chocolate flavor came through way more. I make this on random Tuesdays now.
The froth tip is real. I tried it after someone mentioned it and twenty seconds makes a noticeable difference (almost latte-thick). Going in the recipe notes.
Made this probably seven or eight times since January and just made it again last night even though it hit 60 degrees today. The macadamia nut milk took me a couple stores to find (hidden in a weird aisle at mine) but it changes the texture in a way that the other nut milks I tried didn't. I kept assuming the peppermint would be overpowering but it's actually pretty subtle at a quarter teaspoon. Still going.
60 degrees still counts. The macadamia nut milk at mine is in the coffee aisle, not with the regular milks. The fat content is different from almond, that's why the texture holds.