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Peppermint Hot Chocolate Pudding

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Peppermint hot chocolate pudding is a festive, and easy, holiday treat for two!  Hot cocoa mix and cocoa powder combine to make a decadent chocolate pudding.  The ultra-creamy pudding is dolloped with peppermint marshmallow whipped cream and a sprinkle of crushed candy canes.

Pretty serving glass of hot cocoa pudding with marshmallow whipped cream.

Peppermint Hot Chocolate Pudding

Oh, how I love pudding.  Chocolate pudding, pumpkin pudding, butterscotch pudding, even chia pudding!  Smooth, creamy, rich, and an extremely easy dessert to make that is extremely easy to gussy up!

For this recipe, we take classic chocolate pudding, make it with hot cocoa mix, and give it a star finish with whipped cream made with marshmallow cream!  Oh my.  But that’s not all.  The marshmallow whip gets a heathy kiss of peppermint extract.  And, to take the pudding to the next level, crushed candy canes adorn the top.

This chocolate pudding dessert is one that even Santa may choose over cookies!  And if you are looking for more Christmas desserts that combine peppermint and chocolate, try my hot chocolate peppermint brownies, peppermint patty brownies, and white chip chocolate peppermint cookies.

So Much To Love About This Pudding

  • So, so creamy.
  • Tastes like hot cocoa, in pudding form!
  • Incredibly easy to make.
  • Whipped cream make with marshmallow cream!
  • A pretty and festive dessert for Christmas.
Super creamy holiday pudding in a glass mug surrounded by candy canes candies.

Everything You Need

Hot Chocolate Pudding Ingredients

  • Hot Cocoa Mix – Use your favorite hot cocoa mix.
  • Unsweetened Cocoa Powder – Natural cocoa or Dutch cocoa will work.  I use natural cocoa because robust Dutch cocoa may overpower the hot chocolate flavor.
  • Sugar – Granulated white sugar works great!
  • Milk – I recommend 2% or whole milk for creamy, rich pudding.
  • Heavy Cream – Cream is in the pudding and to make the whipped cream.
  • Egg Yolk – The egg yolk will create silky pudding.
  • Cornstarch – Cornstarch works as the key thickener.
  • Butter – I like to finish hot chocolate pudding with a pat of butter to create a smooth and silky texture.
  • Vanilla – A little vanilla will add flavor.
  • Salt – Salt is wonderful to balance and enhance flavor.
  • Peppermint Extract – We use the peppermint in the whipped topping.
  • Marshmallow Cream – The marshmallow whips with the heavy cream to make a super fluffy, and flavorful, whipped cream.
  • Candy Canes – Crush up a few candy canes to sprinkle on top of the Christmas dessert!

Kitchen Tools

  • Medium Saucepan
  • Mixing Bowl
  • Strainer
  • Serving Glasses
Two clear glasses with hot chocolate pudding topped with marshmallow whipped cream.

How To Make Chocolate Pudding With Hot Cocoa Mix

  1. In a mixing bowl, whisk together the milk, cream, egg yolk, and cornstarch.
  2. Add the hot cocoa mix, cocoa powder, and sugar to a medium saucepan.
  3. Drizzle the milk mixture into the saucepan – whisk constantly!
  4. Heat the pudding over medium heat until it is bubbly and thick.
  5. Remove the pudding from the heat and stir in the butter, vanilla, and salt.
  6. Strain the pudding to remove any lumps.  But totally optional!
  7. Transfer the pudding to your serving glasses and cover the pudding with plastic wrap.  
  8. Whip up the heavy cream, marshmallow cream, and peppermint extract to make your whip topping.
  9. Finish with festive crushed candy canes!
Hot chocolate pudding with marshmallow whip in a pretty clear mug.

Marshmallow Whipped Cream

What’s hot chocolate without marshmallows?!  It would be easy to sprinkle a few marshmallows over the top of this hot chocolate pudding, but that seems too easy!

To accomplish the hot cocoa with marshmallows, we are going to add the flavor to whipped cream.  And, this marshmallow whipped cream may be one of my new favorites. 

Heavy cream whips with marshmallow cream to make a light, airy, perfectly flavored whipped cream.  The result is creamy whipped cream that is stabilized, flavored, and enhanced by marshmallow cream.  A treat worthy enough to be its own dessert!

Easy ingredients in canisters for creamy and chocolatey holiday dessert.

Hot cocoa mix combines with natural unsweetened cocoa powder to make decadent, fudgy chocolate pudding.  Use any flavor of cocoa mix you like.  Give the pudding a peppermint boost with peppermint cocoa mix!

Hot cocoa pudding topped with marshmallow whip and candy canes in a pretty glass.


Can I double the recipe to make more pudding?

Yes! The recipe is easily doubled.

I want extra hot cocoa flavor. Can I just use all hot cocoa mix and skip the cocoa powder?

You certainly can. Keep in mind hot cocoa mix has sugar in it, so you may want to omit the sugar so the pudding is not too sweet. Taste test as you are cooking the pudding and add sugar as desired.

Can I add peppermint extract to the pudding as well?

Yes! A little goes a long way, so I would start with 1/4 teaspoon. Taste as you go.

My pudding isn’t getting thick. What did I do wrong?

The pudding should start to thicken around the 3 to 5 minute mark. Rather than continue to overcook the pudding, cover and refrigerate it. It will thicken as it cools. And be sure to measure the liquid ingredients properly.

How long will the pudding last?

Cover and refrigerate the pudding for up to 3 days. Beyond that, and the pudding may start to loosen.

Extra creamy hot chocolate pudding swirled with whipped cream and candy canes.
Pretty serving glass of hot cocoa pudding with marshmallow whipped cream.
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5 from 1 review

Peppermint Hot Chocolate Pudding

Yield: 2 Servings
Peppermint hot chocolate pudding is a festive, and easy, holiday treat for two!  Hot cocoa mix and cocoa powder combine to make a decadent chocolate pudding.  The ultra-creamy pudding is dolloped with peppermint marshmallow whipped cream and a sprinkle of crushed candy canes.
Prep15 minutes
Chill4 hours
Total4 hours 15 minutes



Hot Chocolate Pudding

  • ½ cup milk
  • ½ cup heavy cream
  • 1 tablespoon cornstarch
  • 1 large egg yolk, room temperature
  • 2 tablespoons unsweetened cocoa powder (natural or Dutch)
  • 2 tablespoons hot cocoa mix
  • 2 tablespoons granulated sugar
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Peppermint Marshmallow Whipped Cream

  • cup heavy cream, cold
  • cup marshmallow cream
  • ¼ teaspoon peppermint extract
  • candy canes, crushed


Hot Chocolate Pudding

  • In a small mixing bowl, add the milk, heavy cream, cornstarch, and egg yolk. Whisk until the cornstarch is mixed and dissolved.
    ½ cup milk, ½ cup heavy cream, 1 tablespoon cornstarch, 1 large egg yolk, room temperature
  • In a medium saucepan set over medium-low heat, whisk together the cocoa powder, hot cocoa mix, and sugar. Slowly drizzle in the milk mixture and whisk constantly to combine.
    2 tablespoons unsweetened cocoa powder, 2 tablespoons hot cocoa mix, 2 tablespoons granulated sugar
  • Turn the heat up to medium, and continue whisking until the pudding bubbles and thickens. This can take anywhere from 3 to 5 minutes. Note – Do not step away from the pudding while it is heating. Continue to whisk to avoid the pudding sticking to the bottom of the pan.
  • Remove the pudding from heat. Stir in the butter, vanilla, and salt. Optional – Strain the pudding through a fine mesh strainer set over a bowl to remove any lumps.
    1 tablespoon unsalted butter, 1 teaspoon vanilla extract, ¼ teaspoon salt
  • Transfer the pudding to bowls or serving glasses. Cover the pudding with plastic wrap set directly on top of the pudding – this keeps a skin from forming. Refrigerate the pudding for at least 4 hours, or overnight, to allow the pudding to set.

Peppermint Marshmallow Whipped Cream

  • When ready to serve, make the whipped cream.
  • In a small mixing bowl, add the heavy cream and marshmallow cream. Using a hand held mixer with whisk attachments, begin to whip the cream to soft peaks. Add the peppermint. Continue to whip to stiff peaks. Dollop the pudding with the whipped cream and garnish with crushed candy canes.
    ⅓ cup heavy cream, cold, ⅓ cup marshmallow cream, ¼ teaspoon peppermint extract, candy canes, crushed
  • Cover and refrigerate leftover pudding for up to 3 days.
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  • Serving Size – This is  a small batch recipe that is easily doubled.
  • Yield – As written, the recipe will yield 2 generous portions of pudding.
  • Cocoa Powder – Unsweetened natural cocoa or Dutch cocoa will work.
  • Hot Cocoa Mix – Use whatever flavor/variety of cocoa mix you like.
  • Whisk Constantly – The pudding will thicken pretty quickly.  You want to make sure to keep whisking it so it doesn’t stick to the pan and/or create lumps.
  • Marshmallow Cream – You can omit and just whip the cream with peppermint.  
  • Storing Pudding – Keep the pudding covered and refrigerated for up to 3 days.  Beyond that, and the pudding may start to loosen.
Course: Dessert
Cuisine: American
Author: Erin Cernich


Calories: 657kcal | Carbohydrates: 54g | Protein: 8g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 226mg | Sodium: 475mg | Potassium: 277mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1856IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 1mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
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about the author ...

I'm Erin and I'm all about desserts - and a little bit of butter!

I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch gluten free and traditional desserts - all homemade, all simple, and all for you! Click here to learn more about me!

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