Why I love this spiked peppermint hot cocoa recipe
When the chill of fall and winter settles in, there’s nothing quite like wrapping your hands around a mug of homemade hot chocolate.
But why stop at classic comfort when you can elevate it with a splash of peppermint vodka or schnapps?
This spiked peppermint hot cocoa is the perfect cocktail to warm your soul and tickle your taste buds with its thick, creamy texture and boozy twist.
And in my books, it’s not just an adult drink. It’s a celebration in a cup that’s perfect for holiday parties and Christmas get-togethers.
More hot chocolate ideas
Ingredients
Here is your shopping list (for 2 mugs):
For the hot chocolate:
- Dairy – 2 cups milk
- Chocolate – ¾ cup dry hot cocoa mix, ½ cup semi-sweet chocolate chips
- Alcohol – ½ cup (4 oz) peppermint Vodka. I used Smirnoff.
For the whipped cream and garnishes (optional):
- Dairy – 1 cup heavy cream (for the whipped cream to put on top of the hot chocolate)
- Sugar – 1 Tablespoon powdered sugar.
- Flavoring – 1 teaspoon vanilla.
- Garnish – candy canes, mini marshmallows, mini chocolate chips
Substitutions & Additions
- You can use Peppermint Schnapps or Creme de Menthe instead of the Peppermint Vodka if desired.
- Feel free to get creative with the garnishes. For example, crushed peppermint candies or white chocolate chips would make good alternatives.
How to make spiked peppermint hot chocolate
1 | Make whipping cream (optional)
You can skip this step if you don’t plan to serve the spiked hot chocolate with whipped cream (although I think you’ll be missing out!)
Use a stand mixer with a whisk attachment for best results. If you don’t have a stand mixer, a hand mixer will work just fine.
Combine 1 cup heavy cream, 1 Tablespoon powdered sugar, and 1 teaspoon vanilla in the bowl.
Whip these ingredients on high speed for 2 to 3 minutes until you achieve stiff peaks.
Stiff peaks mean that when you lift the whisk, the cream holds its shape without collapsing.
If you want to make your whipped cream look really pretty, transfer it to a pastry bag fitted with a large star tip for easy and decorative piping after it is whipped. If you don’t have a pastry bag, you can use a zip-top bag with a corner snipped off.
Set aside until you’re ready to serve. If you are going to be a while, store the whipped cream in the refrigerator until you are ready to use it.
2 | Make the hot chocolate
In a small saucepan, combine 2 cups milk, ¾ cup hot cocoa mix, and ½ cup chocolate chips.
Use a whisk to blend the ingredients smoothly, ensuring the chocolate chips melt evenly.
Heat the mixture over medium heat, stirring frequently to prevent the chocolate from sticking to the bottom of the pan and burning.
You’re aiming for it to be steaming hot, just before it reaches a boil. If it starts to boil, reduce the heat immediately to avoid scorching the milk, which can alter the flavor and texture of your cocoa.
3 | Add the alcohol
Once your hot cocoa is perfectly heated, remove it from the heat source. This step is crucial because adding alcohol to boiling liquid can diminish its flavor.
Allow the cocoa to cool slightly if necessary.
Pour in ½ cup peppermint vodka and stir well to incorporate.
Taste and adjust the amount of vodka to your preference.
4 | Serve
Pour your spiked hot cocoa into your favorite mugs or glasses.
Pipe a generous dollop of your prepared whipped cream on top of each serving. Then sprinkle mini marshmallows and mini chocolate chips over the whipped cream for extra sweetness and a playful presentation.
Finally, add a candy cane to the side of the mug for an added peppermint flavor and a touch of holiday spirit.
Serve immediately and enjoy the comforting warmth and minty delight of your homemade spiked peppermint hot cocoa.
Spiked Peppermint Hot Cocoa
Ingredients
For the hot chocolate:
- 2 cups milk
- ¾ cup dry hot cocoa mix
- ½ cup semi-sweet chocolate chips
- ½ cup (or 4 oz) peppermint Vodka
For the whipped cream and garnishes: (optional)
- 1 cup heavy cream
- 1 Tablespoon powdered sugar
- 1 teaspoon vanilla
- Garnishes: candy canes, mini chocolate chips, mini marshmallows
Equipment
- measuring cups and spoons
- stand mixer and bowl
- Piping bag optional
- small saucepan
- 2 Mugs
Instructions
Make the whipped cream (optional):
- In the bowl of a stand mixer, combine the heavy cream, powdered sugar and vanilla.1 cup heavy cream
, 1 Tablespoon powdered sugar
, 1 teaspoon vanilla - Whip on high for 2 to 3 minutes or until stiff peaks.
- If you want to make the whipped cream look pretty, transfer it to a pastry bag fitted with a large star tip.
- Set aside.
Make the hot chocolate:
- In a small saucepan, combine the milk, hot cocoa mix and chocolate chips.2 cups milk
, ¾ cup dry hot cocoa mix
, ½ cup semi-sweet chocolate chips - Heat over medium until steaming – just before it begins to boil. Stir well and often.
- Once the hot cocoa is hot (but not boiling – if needed, allow it to cool), pour in the peppermint Vodka. Stir well.½ cup (or 4 oz) peppermint Vodka
- Pour the hot cocoa into your drinking glasses.
- Pipe or spoon a large dollop of whipped cream on top of each hot cocoa.
- Sprinkle with the mini marshmallows and mini chocolate chips.Garnishes: candy canes, mini chocolate chips, mini marshmallows
- Serve with a candy cane, if desired.
Notes
- This cocktail is best served fresh and hot.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Have comments or questions about our spiked peppermint hot cocoa? Tell us in the section below.