If you have ever wandered into Target promising yourself you would only grab toothpaste, yet somehow ended up at the Starbucks counter with something frosty, chocolatey, and ridiculously festive in your hand, this Frozen Peppermint Hot Chocolate is probably the reason why. The first time I tried it, I was standing under those bright holiday aisles, listening to some slightly scratchy Mariah Carey cover over the speakers. One sip of that chocolate peppermint swirl, and I remember thinking that this was the kind of drink that makes winter feel playful again, like you are eleven years old and waiting for snow that might not come.

This Starbucks x Target Frozen Peppermint Hot Chocolate copycat brings that same layered richness to your kitchen. Thick frozen hot chocolate in the middle, cool peppermint whipped cream above and below, and the little crunch of red and green sprinkles that somehow makes the whole thing taste even more nostalgic. You can tweak it to be creamier, mintier, or lighter depending on your mood. You can even make it dairy free or extra chocolate heavy. All in roughly five minutes.

How to make the Frozen Peppermint Hot Chocolate

You will blend rich mocha style chocolate with milk and ice until it resembles a frozen hot chocolate that sits just between a slush and a milkshake. At Starbucks, the peppermint is in the whipped cream, not the chocolate. So you will make a peppermint whipped cream that is sweet, minty, and cold enough to stand up as its own layer. Then you pour the chocolate over the peppermint cream, top it with another cloud of the minty whip, and finish with red and green sprinkles.

It tastes like Christmas afternoon in a cup, even if you are drinking it in your kitchen at 11 p.m. with socks that do not match.

Nutrition facts (per 16 oz serving, estimate)

Calories: 480
Total Fat: 22 g
Saturated Fat: 13 g
Carbohydrates: 65 g
Sugar: 55 g
Protein: 8 g

Ingredients (1 serving, 16 oz)

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1

For the chocolate base

• 1 cup whole milk, very cold
• 1½ cups ice
• 2 tablespoons cocoa powder
• 3 tablespoons chocolate syrup
• 2 tablespoons sugar or simple syrup
• ⅛ teaspoon xanthan gum, optional
• Pinch of salt
• ¼ teaspoon vanilla extract

For the peppermint whipped cream

• ½ cup heavy cream, cold
• 2 tablespoons powdered sugar
• ¼ to ½ teaspoon peppermint extract
• 1 tiny pinch of salt

Toppings

• Red and green sprinkles
• Extra chocolate syrup, optional

Tools you will need

• Blender
• Measuring cups and spoons
• Bowl and whisk or hand mixer
• 16 oz glass
• Spoon or piping bag
• Straw

Instructions

Step 1: Make the peppermint whipped cream (1 to 2 min)

Whip the heavy cream, powdered sugar, peppermint extract, and salt until medium stiff peaks form. Taste and adjust the mint. You want it sweet and peppermint bright, almost like candy cane frosting.

Spoon a generous layer of the peppermint cream into the bottom of your serving glass. Add some red and green sprinkles over it.

Step 2: Blend the frozen hot chocolate (1 min)

In a blender, add the milk, ice, cocoa powder, chocolate syrup, sugar, salt, vanilla, and xanthan gum if using. Blend until thick and smooth. The texture should feel like a frozen hot chocolate that melts slowly, not like a milkshake that collapses in five minutes.

Step 3: Pour and layer (20 sec)

Pour the blended chocolate over the peppermint cream layer. Leave room at the top.

Step 4: Finish with whipped cream and sprinkles (30 sec)

Top the drink with a tall swirl of peppermint whipped cream. Add another handful of festive sprinkles. If you want it extra chocolatey, drizzle chocolate over the top.

Optional twist

Add ½ tablespoon chocolate sauce to the glass before layering for a richer frozen cocoa swirl.

Tips

• Use whole milk or at least 2 percent for that Starbucks creaminess.
• Chill your glass for ten minutes so the frozen texture holds longer.
• For stronger mint, add one or two drops of peppermint extract to the chocolate base.
• Xanthan gum makes the texture thicker and helps it stay blended.
• Blend longer for a smoother result, shorter for a thicker spoonable drink.
• If your chocolate base tastes just barely too sweet, it is perfect. Sweetness dulls once layered.

What to serve with

Fresh and bright sides

• Mandarin orange slices
The citrus wakes up the peppermint in the whipped cream and makes the chocolate feel even deeper. It is a surprisingly refreshing pairing that keeps the drink from feeling overly heavy.

• Crisp apple wedges
Think of it like dipping apples into chocolate fondue, except this time you are sipping the chocolate and crunching the fruit in between. The crisp bite balances the smooth frozen texture beautifully.

• Simple fresh berries
Strawberries, raspberries, or blueberries bring a juicy brightness that lifts the richness of the drink. They also make a fun little bowl to snack from while you sip.

Sweet comforting pairings

• Gingerbread cookies
Soft or crunchy, either way works. Something about peppermint and gingerbread feels like a holiday movie afternoon at home. You get warmth from the ginger and coolness from the mint in the same bite.

• Chocolate brownies
A dense, fudgy brownie next to a cold peppermint hot chocolate is pure indulgence. You might think the chocolate on chocolate is too much, but somehow the peppermint cuts through and balances it surprisingly well.

• Pillowy marshmallow treats
Rice Krispie treats or homemade marshmallows remind you of the hot chocolate part of the drink. Their fluffy sweetness matches the whipped cream perfectly.

Savory counterbalance

• Warm pretzel bites with sea salt
The salty chewiness is a perfect contrast to the icy chocolate. Every sip after a salty bite tastes richer, and the combo hits that sweet plus salty zone that always works.

• Mini grilled ham and cheese
If you are treating the drink like a festive brunch dessert, this is a great balance. The melted cheese and buttery bread mellow out the sweetness without fighting the flavors.

• Crispy chicken tenders
The classic sweet drink plus salty chicken pairing just works. The peppermint keeps it from feeling too heavy and the temperature contrast is weirdly addictive.

Variations

Extra Peppermint Frozen Hot Chocolate

Add an extra ⅛ teaspoon peppermint extract directly to the chocolate base before blending. This version tastes like a peppermint candy melted into frozen cocoa.

Dairy Free Version

Use oat milk and dairy free vanilla ice cream in place of whole milk. Whip coconut cream with peppermint extract for the topping. It will taste more tropical but still very close to the original.

Frozen White Peppermint Hot Chocolate

Swap the cocoa powder and chocolate syrup for white chocolate sauce. This makes the drink creamy, sweet, and soft on the palate, like the winter version of a vanilla Frappuccino with a peppermint whisper.

Peppermint Mocha Twist

Add one shot of cold espresso to the blender. It becomes similar to a frozen Peppermint Mocha Frappuccino, ideal for mornings when you want something both festive and energizing.

Candy Cane Crunch Version

Blend one crushed candy cane into the chocolate layer. You get tiny peppermint shards that melt slowly and add texture with every sip.

Boozy Holiday Version

Add a splash of peppermint schnapps or chocolate liqueur for an adult-only treat. Sip it slowly near a window with a warm blanket and let the drink do half the holiday work.

Ingredient substitutes

Milk

Original: Whole milk
Substitutes: Oat milk, almond milk, coconut milk, evaporated milk
Notes: Oat milk gives the closest creamy body, while coconut milk adds a tropical touch that is fun but different.

Chocolate Components

Original: Cocoa powder plus chocolate syrup
Substitutes: Hot cocoa mix, melted chocolate chips blended in, white chocolate syrup
Notes: If using hot cocoa mix, reduce added sugar slightly because it is sweeter.

Peppermint Extract

Original: Peppermint extract
Substitutes: Peppermint syrup, crushed candy cane steeped in warm cream, mint flavoring
Notes: Peppermint syrup makes the whipped cream smoother and sweeter. Crushed candy cane gives a nostalgic pink tint.

Heavy Cream

Original: Heavy cream
Substitutes: Coconut cream, canned whipped cream, Cool Whip
Notes: Coconut cream whips beautifully yet has a faint tropical flavor. Canned whipped cream melts quickly but works in a pinch.

Xanthan Gum

Original: Xanthan gum
Substitutes: Instant pudding mix, ¼ teaspoon cornstarch slurry, or simply omit
Notes: Xanthan gum is best for keeping the drink stable, yet pudding mix adds both thickness and a subtle vanilla tone.

Sprinkles

Original: Red and green holiday sprinkles
Substitutes: Crushed candy canes, mini chocolate chips, edible glitter
Notes: Crushed candy canes add crunch and mint. Glitter adds sparkle that feels very Target cafe holiday.

Honest Review

After a few batches and plenty of brain freezes, this version really captures the magic of that Starbucks x Target treat. The texture is spot-on, thick and frosty like a true frozen hot chocolate, not watery like some homemade ones turn out. That layered peppermint whipped cream? Total game changer. It cools your tongue, then the chocolate comes in rich and cozy, just like the store-bought one.

Is it exactly like Starbucks? Not quite. Their whipped cream has that ultra-smooth, pressurized swirl I can’t fully replicate at home, and there’s something about sipping it next to the red carts and dollar bins that adds to the magic. But flavor-wise? It absolutely hits the same notes, bold cocoa, refreshing mint, and a crunch of festive sprinkles that make it feel like a December afternoon in a cup.

If you’re craving that Target-run-with-a-treat vibe without leaving the house, this is worth every blend, whip, and sprinkle. It’s now part of my holiday rotation, even if I’m drinking it in pajama pants instead of aisle nine.