This Christmas, cozy up with a cup of this spiked peppermint hot chocolate. It’s quick and easy to stir up and has the perfect thick consistency we all love.
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Why you'll love this recipe
- It's rich, creamy, smooth, and minty. It's guaranteed to awaken your senses.
- This is the easiest recipe to whip up; it takes only 15 minutes from start to finish!
- Like this homemade pumpkin spice iced coffee, this steamy hot chocolate for adults is a favorite during the chilly months.
- Enjoy this real hot cocoa alongside our favorite pumpkin spice or gingerbread cookies.
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 but without the booze.
Love chocolate? You've got to get your hands on this chocolate and marshmallow skillet cookie. It's the ultimate indulgence.
Ingredient list
The ingredients you’ll need for this Italian style hot chocolate are:
- Whole milk
- Cocoa powder: a good quality chocolate powder is best
- Brown sugar: Brown sugar adds depth to the beverage. Feel free to use regular granulated sugar if that's all you have on hand.
- 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: Kahlua in hot cocoa adds a smooth and subtle sweetness to the drink transforming it into a cocktail.
- Peppermint schnapps
- Candy cane: to enhance the taste of the peppermint drink and to rim the glass.
- Marshmallows or marshmallow fluff.
Substitutions and Variations
These are some variations of homemade hot chocolate with cocoa powder you can make to suit your taste.
- You can make it without the booze so everyone in the family can enjoy a sip.
- Cream: make it with half and a half, or add little heavy cream for an even richer taste.
- Milk: make this Kahlua drink calorie-friendly by using plant or nut-based milk like oat, almond, soy, or coconut milk.
- Use non-refined sugar or other sweeteners.
- Chocolate: use dark chocolate instead of milk chocolate to balance out the sweetness.
- Kahlua alternatives: Use bourbon, shiraz, or cordials like Bacardi coquito, rum chata, and Baileys Irish cream to make the thick peppermint hot chocolate
- Spice: add warm holiday spices like cardamom, cinnamon, ginger, and nutmeg to make it a fall favorite.
Step-by-step Instructions
- Step 1: In a saucepan, bring milk, sugar, and salt to a gentle boil on medium heat.
- Step 2: add chopped chocolate and cocoa powder, then stir with a wooden spoon or spatula until the chocolate is completely melted. Continue to cook on medium-low for another 5 mins.
- Step 3: mix the cornstarch with milk and add to the chocolate mixture. Stir and allow to simmer. Remove from heat.
- Step 4: add the peppermint extract, Kahlua, and peppermint schnapps. Stir to combine.
- Step 5: Coat the rim of two serving glasses with crushed candy cane.
- Step 6: ladle the drink 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 taste, and the second is to scoop the creamed top to the side while you sip on some deliciousness.
It might get a little woozy, so sip responsibly!
Expert Cooking Tips
- Prevent the hot cocoa drink from burning by cooking it over medium heat and stirring frequently as it cooks. This is because chocolate can settle at the bottom of the pot.
- I do not recommend using chocolate chips for this recipe as they have stabilizers and are a tard difficult to melt properly.
What toppings can I add to Hot chocolate?
Make the best homemade spiked peppermint hot chocolate by adding these amazing hot chocolate toppings:
- Peppermint or candy cane, as pictured above
- Dark chocolate shavings 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 coconut shreds when topped over whipped cream
- 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!
Recipe FAQs
Kahlua can last 3-5 years, depending on how it is stored. Once opened, use within 2 years.
Spike your hot chocolate with Kahlua, bourbon, Baileys Irish cream, shiraz, or cordials like Bacardi coquito or rum chata.
Yes. Stir in cocoa powder into hot liquid like milk, cream, or water until it's smooth.
It's best to enjoy homemade hot chocolate immediately, but if you have any leftovers, store them in an airtight container like a juice bottle or mason jar. Reheat in the microwave or on the stove top over low heat.
Whether you are snuggled up in the warmth of a blanket or the fireplace, chatting it up with a spouse or loved ones, I hope you enjoy this easy hot chocolate with cocoa powder drink.
Share a glass with us on our social media if you make it. Please Tag @worldlytreat or use 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
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📖 Recipe
Spiked Peppermint Hot Chocolate
Equipment
- Sauce pan
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 liqueur ( Any chocolate or coffee liqueur is fine)
- ¼ cup Peppermint schnapps
- Candy cane, crushed
- Marshmallow for garnish (optional)
Instructions
- Bring the milk, sugar, and salt to a gentle boil in a saucepan over medium heat for about 5 minutes. Add chopped chocolate and cocoa powder, and stir with a wooden spoon or spatula until the chocolate is completely melted. Continue to cook on medium-low heat 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.
- Add water or simple syrup into a shallow bowl.Place the crushed candy cane into a bowl or flat plate.
- Dip the rim of the serving glasses into the bowl of water. Then into the plate with the crushed candy cane.
- Ladle the spiked peppermint hot chocolate into the 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 cornstarch helps thicken the drink. If you don't like it thick, you can omit the cornstarch.
- If you only have sweetened cocoa powder, that's fine too. Reduce the amount of sugar you add to the hot chocolate or adjust it 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 fluff. To toast the marshmallow, use a kitchen torch or the stove-top method mentioned in this post.
- Refrigerate any left-over in an airtight container and re-heat in the microwave or stove-top.
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