This Christmas, cozy up with a cup of this spiked peppermint hot chocolate. It’s quick and easy to stir up, and it’s guaranteed to awaken your senses.
Be forewarned; this is an adult libation; make sure the kids steer clear of your cup while they sip on some warm milk or the same peppermint hot chocolate without the booze, of course.
There is no better time to enjoy a steamy cup of this boozy peppermint hot chocolate than around the chilly months, snuggled in the warmth of a blanket or the fireplace chatting it up with a spouse or loved ones.
Ingredient list
The ingredients you’ll need for this hot chocolate recipe for two are:
- whole milk: you can substitute with skim milk or nut milk.
- cocoa powder: a good quality chocolate powder is best
- Brown sugar: I find that brown sugar adds depth to the beverage. Feel free to use regular granulated sugar
- Dark chocolate: I use dark chocolate to balance the sweetness. Semi-sweet chocolate is equally fine.
- Peppermint extract: this takes this hot chocolate recipe up a notch.
- Cornstarch: used to thicken the drink slightly.
- Kahlua rum liqueur: you can use bourbon, whiskey, shiraz, or cordials like Bacardi coquito, rum chata, Baileys Irish cream
- Peppermint schnapps
- Candy cane: to enhance the taste of the peppermint drink and to rim the glass.
- Marshmallows or marshmallow fluff
How to make Homemade Hot Chocolate Recipe
- Bring milk, cocoa powder, sugar, and salt to a gentle boil on medium heat for about 5 minutes. Add chopped chocolate and stir with a wooden spoon or spatula until the chocolate is completely melted. Continue to cook on medium-low for another 5 mins.
- Mix the cornstarch with a teaspoon of milk and add to the hot chocolate mixture. Stir and allow to simmer for 2 minutes. Remove from heat.
- Now it’s time to add the peppermint extract, Kahlua, and peppermint schnapps. Stir to combine.
- Coat the rim of two serving glasses with water and immerse in the crushed peppermint.
- Ladle the spiked peppermint hot chocolate into rimmed serving glasses and top with marshmallows. If you want to take it further, toast the marshmallow for that creamy mustache effect.
- The candy cane garnish serves multiple purposes. One is obviously to enhance the peppermint hot chocolate taste and secondly to scoop the creamed top to the side while you sip on some deliciousness. It will get a little woozy, so please drink with absolute caution.
Substitutions for the best hot chocolate recipe
This homemade hot chocolate is rich and minty. There are variations you can make to suit your taste.
- You can make it without the booze so everyone in the family can enjoy a sip.
- Make it with half and half or add little heavy cream for an even richer taste.
- Make it calorie-friendly by using plant or nut-based milk like oat, almond, soy, or coconut milk.
- Use non-refined sugar or other sweeteners.
- Use dark chocolate instead of milk chocolate to balance out the sweetness.
- Make it a fall favorite by adding warm holiday spices like cardamom, cinnamon, ginger, or nutmeg.
What toppings can I add to Hot chocolate?
Make the best homemade hot chocolate by adding these amazing hot chocolate toppings:
- peppermint or candy cane as pictured above
- Dark chocolate or rolled chocolate curls
- White chocolate chips rimmed on the serving cup.
- Mini hot chocolate bombs. Maybe a little dramatic, but hey, go big or go home!
- Cinnamon sticks
- Toasted marshmallows (see picture above)
- toasted coconut shreds
- crushed nuts- I love this when it’s rimmed on the cup, as I did with the candy cane
- Drizzle of either hot fudge, dulce-de-leche, or salted caramel.
This list is endless!
I hope you’ll give this easy hot chocolate with cocoa powder recipe a try. If you are looking for something with more of a creamy libation, try this S’moretini or this festive pom-cider martini for a tart temptation.
Share a glass of your spiked peppermint hot chocolate with us on our social media. If you made this cocktail using the hashtag worldlytreat(#worldlytreat), we’d love to join the soirée. Don’t forget to pin it for later.
Have a beautiful Christmas/holiday!!!
Peace & Love
Maureen
Spiked Peppermint Hot Chocolate
Ingredients
- 1½ cups Whole milk +1 teaspoon
- 1 tablespoon Unsweetened cocoa powder (optional)
- 2 tablespoons Light brown sugar (add more if you want it sweet)
- Pinch of salt
- 4.4 oz dark chocolate (124g), chopped into small pieces (good quality)
- ¼ teaspoon Peppermint extract (use 1 teaspoon if you are making a virgin hot chocolate)
- 1 teaspoon Cornstarch
- ¼ cup Kahlua rum liqueur ( Any chocolate or coffee liquor is fine)
- ¼ cup Peppermint schnapps
- Candy cane, crushed
- Marshmallow for garnish (optional)
Instructions
- Bring milk, cocoa powder, sugar, and salt to a gentle boil on medium heat for about 5 minutes. Add chopped chocolate and stir with a wooden spoon or spatula until the chocolate is completely melted. Continue to cook on medium-low for another 5 mins.
- Mix the cornstarch with a teaspoon of milk and add to the hot chocolate mixture. Stir and allow to simmer for 2 minutes. Remove from heat.
- Now it’s time to add the peppermint extract, Kahlua, and peppermint schnapps. Stir to combine.
- Coat the rim of two serving glasses with water and immerse in the crushed peppermint.
- Ladle the spiked peppermint hot chocolate into rimmed serving glasses and top with marshmallows. If you want to take it a step further, toast the marshmallow for that creamy mustache effect.
Notes
- Adding the corn starch helps thicken the drink, if you don't like it thick, you can omit the corn starch.
- If you only have sweetened cocoa powder, that's fine too. Reduce the amount of sugar you add to the hot chocolate or adjust to taste.
- If you don't want to make this a cocktail, omit the Kahlua and peppermint schnapps. Add a little more peppermint extract to the mixture.
- You can enjoy this hot chocolate drink as it is or topped with whip cream or marshmallow. To toast the marshmallow, use a kitchen torch or use the method mentioned here.
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