Spiked Peppermint Hot Chocolate

You’re looking for something warmer than a Martini but more interesting than plain hot cocoa. We get it. When the temperature drops and you want a drink that actually tastes like a winter cocktail—not like a coffee shop threw some artificial syrup into burnt espresso—this is your answer. This spiked peppermint hot chocolate brings together real melted chocolate, peppermint schnapps, and crème de cacao in a way that makes those pre-made packets look like the joke they are.

We’ve been making hot chocolate cocktails since the first snowfall hit, and the difference between something you gulp down and something you actually savor comes down to technique. No shortcuts. No instant mix. Just real ingredients that respect both the chocolate and the spirits working together. If you’re hosting people who know the difference between a well-made drink and an afterthought, this recipe solves that problem in about twenty minutes.

Spiked Peppermint Hot Chocolate in a glass mug with whipped cream, marshmallows, crushed peppermint, and a candy cane on a table.

What Is a Spiked Peppermint Hot Chocolate

Quick Answer: A spiked peppermint hot chocolate is hot cocoa made from melted real chocolate and warm cream, fortified with peppermint schnapps and crème de cacao, creating a drink that’s part dessert cocktail, part winter necessity.

Hot chocolate has been around since the Mayans were grinding cacao beans, but the spiked version we know today gained popularity in European ski lodges during the mid-20th century. Alpine resorts started adding schnapps to their hot chocolate as an après-ski tradition, and the practice stuck. The peppermint addition is more recent—likely an American innovation that took hold in the 1980s when flavored liqueurs became widely available. What started as a way to warm frozen skiers has become a legitimate cocktail category in its own right.

A ladle pours spiked hot chocolate into a clear glass mug, with liquor bottles and a patterned cloth in the background.

What you’ll love about this recipe:

REAL – We’re melting actual chocolate chips into warm cream, not dumping powder into hot water. The texture and flavor difference is significant—this drinks like velvet, not like reconstituted dust.
BALANCED – The peppermint schnapps and crème de cacao work together rather than competing. You get the mint without feeling like you’re drinking mouthwash, and the crème de cacao deepens the chocolate without turning it syrupy sweet.

What You Need to Make a Spiked Peppermint Hot Chocolate

Whole milk: The fat content matters here. Skim milk makes thin, disappointing hot chocolate. Whole milk gives you the body this drink needs.
Heavy cream: This is what separates adult hot chocolate from the kids’ stuff. The cream creates richness and helps the chocolate melt smoothly without separating.
Milk chocolate chips: We prefer milk chocolate for this recipe because it balances the mint without fighting it. Dark chocolate purists can go semisweet, but expect a more bitter finish.
Peppermint schnapps: This brings the mint flavor and the alcohol. Most peppermint schnapps sit around 15-20% ABV, which is perfect for a drink you’re serving hot—you don’t want anything too aggressive.
Crème de cacao: The chocolate liqueur that adds complexity. It’s sweeter than straight chocolate but brings vanilla notes that round out the whole drink. Use the dark variety if you can find it.
Peppermint extract (optional): For those who want to push the mint further without adding more alcohol. A few drops go a long way.
Whipped cream, crushed candy canes, mini marshmallows, chocolate syrup: Garnishes aren’t just decoration here. They add textural contrast and extra flavor hits that make this feel complete.

How to Make a Spiked Peppermint Hot Chocolate

Warm your milk, cream, and a pinch of salt in a saucepan over medium-low heat for 3-5 minutes. Watch for steam and small bubbles forming around the edges—that’s your signal. Don’t let it boil. Boiling dairy creates a skin and can make your chocolate grainy.
Pull the pan off the heat and add your chocolate chips. Let them sit for 30 seconds, then whisk until everything melts into a smooth, unified mixture. The residual heat will do the work if you’re patient.
Stir in the peppermint schnapps and crème de cacao. Add peppermint extract if you’re using it—start with just a few drops. Whisk until combined. Taste it now. If you want more mint, add extract one drop at a time. You can always add more; you can’t take it back.
Pour the hot chocolate into warmed mugs, leaving space at the top for garnishes. Use a ladle or measuring cup for cleaner pours.
Top with whipped cream, crushed candy canes, and mini marshmallows. Drizzle chocolate syrup if you want it sweeter or more Instagram-ready. Serve immediately while it’s hot.

Bartender’s Tips

Temperature control is everything: Keep your heat gentle. If you scorch the milk, you’ll taste it in the finished drink. Low and slow wins here. If you see rapid bubbling, pull it back immediately.
Pre-warm your mugs: Fill them with hot water while you’re making the drink. Empty them right before pouring. This keeps your hot chocolate actually hot for longer than thirty seconds.
Fix graininess by straining: If your chocolate doesn’t melt completely smooth, don’t panic. Pour the mixture through a fine-mesh strainer into your mugs. You’ll catch any stubborn bits and end up with silky results.
Adjust the sweetness after tasting: Milk chocolate and liqueurs already bring plenty of sugar. If it’s too sweet, add a splash more milk. If you want it sweeter (no judgment), whisk in a small amount of sugar at the end.
Make it less sweet with darker chocolate: Swap half your milk chocolate chips for semisweet or bittersweet. You’ll get a more sophisticated, less dessert-like drink that still hits the chocolate-mint notes.
Substitute the crème de cacao: Any chocolate liqueur works, or try coffee liqueur like Kahlúa for a mocha-mint direction. Different but equally good.

A glass mug of Spiked Peppermint Hot Chocolate with whipped cream, chocolate syrup, peppermint, and a candy cane, plus another mug behind it.

How to Serve This Spiked Peppermint Hot Chocolate

Serve this in heavy ceramic mugs or Irish coffee glasses if you want to show off the layers. The drink should be hot enough that you need to sip carefully. Garnish generously—this isn’t the time for restraint. The crushed candy canes add crunch and extra mint. The marshmallows melt slowly into the drink. The whipped cream creates a buffer layer that cools each sip just enough to be drinkable.

This works best as an after-dinner drink or a standalone treat on a cold night. Pair it with something simple—biscotti or shortbread—rather than competing desserts. You want this to be the star, not fighting for attention with chocolate cake.

Serve to two people who appreciate drinks made with actual care, or keep both for yourself. We won’t tell.

More Cocktail Recipes

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If you’re looking for more winter cocktails that deliver on flavor and sophistication, check out our bourbon cocktails collection for recipes that understand the assignment.

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Prep Time:10

Cook Time:10

Total Time:20

Ingredients

1½ cups whole milk
½ cup heavy cream
1 pinch salt
4 ounces milk chocolate chips
2 ounces peppermint schnapps
2 ounce creme de cacao
⅛ teaspoon peppermint extract optional
whipped cream for garnish
crushed candy canes for garnish
chocolate syrup optional, for garnish
mini marshmallows for garnish

Instructions

Warm the milk, cream, and salt in the saucepan over medium low heat for about 3 to 5 minutes. Watch for steam and small bubbles around the edges. Don’t let it boil.
Take the pan off of the heat and add the chocolate chips.
Whisk until the chocolate melts.
Stir in the peppermint schnapps and the creme de cacao.
Add the optional peppermint extract. Whisk until everything is combined.
Taste and adjust the mint level with a few drops of extract if needed.
Pour the hot chocolate into warm mugs with a ladle or measuring cup. Leave a little space at the top for garnishes.
Top each serving with whipped cream.
Finish with crushed candy canes and mini marshmallows. Drizzle chocolate syrup if you’d like.

Notes

Use semisweet or bittersweet chocolate chips instead of milk chocolate chips if you want a stronger chocolate flavor and less sweetness.
Use dairy free milk and a dairy free whipped topping if you need to avoid dairy. Choose a dairy free chocolate that melts smoothly.
You can use any chocolate liqueur or a coffee liqueur to replace the creme de cacao.

Servings: 2 cocktails

Author: Dee Broughton

Recipe FAQs

Can I make this less sweet, even though it uses milk chocolate and liqueurs?

Yes. Replace part of the milk chocolate with semisweet or bittersweet chocolate chips. You can also add extra milk to dilute the sweetness without losing the creamy texture. The drink should taste like chocolate with mint, not like melted candy.

What if my chocolate chips melt slowly or unevenly?

Make sure your milk mixture is hot enough—you should see steam. If the chocolate isn’t melting, return the pan to very low heat and keep whisking. Cover the pan off-heat for a few minutes to trap warmth, then whisk again. Strain through a fine-mesh sieve if you still see bits.

Can I make this without alcohol?

You can, but it becomes regular hot chocolate. Leave out the schnapps and crème de cacao entirely. Use only peppermint extract for the mint flavor—start with just a few drops and add more to taste. It won’t have the same complexity, but it’ll still be better than instant mix.

What’s the best way to keep this hot while serving?

Pre-warm your mugs with hot water, and make the drink right before serving. If you’re making it for a group, keep the mixture in the saucepan on the lowest heat setting and ladle into mugs as guests arrive. Don’t let it sit—hot chocolate is best fresh.

Can I make a big batch for a party?

Scale the recipe up, but make it in batches rather than one giant pot. Large quantities are harder to heat evenly and increase your chances of scorching. Make one batch, keep it warm, then make the next. Your guests will appreciate the better quality more than the convenience of everything at once.

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