Spiked Peppermint Hot Chocolate

5 from 51 votes

Spiked Peppermint Hot Chocolate

This thick peppermint hot chocolate is quick and easy to stir up. Ready in 15 minutes or less. It's simply an Italian style hot chocolate but with alcohol. Enjoy with some cookies or salty pretzel.

Prep Time3

Cook Time12

Total Time15

Course: cocktails, Drinks

Cuisine: American, Italian

Servings:

Calories: 365kcal

Author: Maureen Celestine

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

COOK'S TIPS:

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.

Nutrition