Spiked Peppermint Hot Chocolate
This spiked peppermint hot chocolate uses real melted milk chocolate (not powder, never powder) with peppermint schnapps and crème de cacao for the kind of winter cocktail that makes your guests forget about whatever sad instant mix they've been drinking. Topped with whipped cream, crushed candy canes, and marshmallows, it's the sophisticated answer to every mediocre hot cocoa you've ever suffered through.
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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