If you’re not drinking peppermint hot chocolate this holiday season, you’re missing out! Top with whipped cream and crushed candy canes for a stunning presentation sure to please.
If you’re not a fan of peppermint flavor, simply omit the peppermint extract and schnapps.
Peppermint Hot Chocolate Recipe
It’s Christmas Eve! And in our house, it’s not Christmas Eve without a big mug of hot cocoa. I’ve made many versions over the years… but this ultra thick and creamy peppermint hot chocolate might just be my favorite. It reminds me of a peppermint mocha latte… but a million times better!
Peppermint Hot Cocoa Ingredients
- Milk: For the thickest cocoa, I suggest using whole milk aka full-fat. But feel free to experiment with dairy free “milks” if you’re feeling adventurous… just know it won’t be the same recipe I have here.
- Heavy Cream: Aka whipping cream.
- Chocolate Liqueur: Adds a great chocolate flavor and a boozy kick. This may be omitted.
- Peppermint Schnapps: Adds a great peppermint flavor and boozy kick, but again, may be omitted.
- Confectioners’ Sugar: Just a touch sweetens and thickens the cocoa.
- Dark Chocolate: I suggest using a high-quality dark chocolate bar and not chocolate chips! White chocolate and milk chocolate should not be used.
- Salt: Enhances the chocolate flavor and balances the sweetness.
- Peppermint Extract: May be omitted you don’t like the combination of chocolate and peppermint.
- Whipped Cream: In my opinion, hot chocolate isn’t completely without a giant swirl of whipped cream. Feel free to use homemade or storebosugh!
- Mini Candy Canes: These look so cute as a garnish, but are totally optional! Crushed canes or peppermint candies also make a great garnish.
- Chocolate Shavings: Or a little unsweetened cocoa powder, for dusting! Optional!
How to Make Peppermint Cocoa
- Bring the milk, heavy cream, and salt to a boil.
- Add in the chopped chocolate and whisk until the chocolate is completely melted.
- Stir in the chocolate liqueur, peppermint schnapps (if using), sugar, and peppermint extract and cook over medium-heat until super thick and smooth.
- Ladle into mugs. Garnish with lots of whipped cream, crushed peppermint candies, and mini candy canes.
More Festive Cocktails:
- White Christmas Margaritas
- Cranberry Ginger Margaritas
- Homemade Chocolate Martinis
- Mulled Wine Sangria
- Honeycrisp Apple Cider Sangria
Boozy Peppermint Hot Chocolate
- 2 and 1/2 cups (568ml) whole milk
- 1 cup (227ml) heavy cream
- 1/3 cup (76ml) peppermint schnapps optional
- 1/4 cup (57ml) chocolate liqueur optional
- 1 Tablespoon (14ml) confectioners' sugar
- 1/2 teaspoon peppermint extract
- 10 ounces dark chocolate finely chopped
- 1/8 teaspoon fine sea salt
- whipped cream for garnish, optional
- crushed canes for garnish, optional
- mini candy canes for garnish, optional
- shaved chocolate for garnish, optional
- In a medium saucepan, whisk together the whole milk, heavy cream, and salt. Place over medium-heat and cook just until the mixture comes to a boil.
- Remove the saucepan from the heat and add in the chopped chocolate, whisk well until the chocolate is completely melted.
- Return the saucepan to low heat. Stir in the peppermint schnapps, chocolate liqueur, peppermint extract, and confectioners' sugar, and cook, whisking constantly, for 10 more minutes, or until super thick and smooth.
- Ladle into mugs. Garnish with lots of whipped cream and mini candy canes.