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 spiked 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.
How to make a Spiked Peppermint Hot Chocolate
The ingredients you’ll need are:
- whole milk
- cocoa powder
- Brown sugar
- Salt
- Dark chocolate
- Peppermint extract
- Cornstarch
- Kahlua rum liqueur
- Peppermint schnapps
- Candy cane
- Marshmallows or marshmallow fluff
Put it together
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.
The candy cane garnish serves multiple purposes, and 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 is going to get a little woozy, so please drink with absolute caution.
I hope you’ll give this easy spiked peppermint hot chocolate 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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