Warm up a winter evening with a mug of Spiked Peppermint Hot Chocolate. Featuring homemade peppermint vodka, this easy minty hot cocoa drink is made on the stove with real chocolate.
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It is definitely Christmas season, because there are, like, 1,000 cookies in my house.
We have sweet cookie platters from two neighbors, and the rest are leftover from a party we hosted over the weekend.
Since we’re getting next year, Chris and I invited both our families over to enjoy hot cocoa and cookies, and to get to know each other.
We made seven different kinds of cookies for this party: No-Bake Avalanche Cookies, Mexican Chocolate Chocolate Chip Cookies, Chocolate Chip Cookies, Cranberry White Chocolate Oatmeal Cookies, my favorite Peanut Butter Blossoms and my friend Erin’s Funfetti Cookies (in Christmas colors, of course).
And then we bought another kind — those little pirouline cookies that are so good in a mug of hot cocoa.
Our families did their best to help us whittle them down, and we made cookie plates for some neighbors, but it didn’t help.
We are literally drowning in cookies now. Please send help.
But let’s talk about the cocoa. I set up a cocoa bar with hot chocolate in the slow cooker to keep it warm, and then I tricked out our kitchen table with tons of toppings.
Overall it was a huge hit, and everyone could create their own hot chocolate with whatever flavors they wanted.
With every mugful, you’ll get a thick and creamy chocolate drink with a hint of peppermint.
I made it on the stove with real chocolate, chopped. You can use any milk — I have tried this with almond milk and regular milk, and both are delicious.
I spiked mine with my Homemade Peppermint Vodka, made with peppermints or candy canes.
It takes about a day or so to infuse, so if you don’t have time to put that together, you can absolutely use peppermint vodka or schnapps from the store.
Can you use chocolate chips for this hot chocolate?
Sure! Chopped chocolate is best, but chocolate chips will work great too.
Keep in mind that chocolate chips have stabilizers in them to help keep them in chip shape, so sometimes they can separate when melted.
I recommend using a kitchen scale to weigh your chocolate, whether you use chips or the real thing.
This Spiked Peppermint Hot Chocolate is the real deal and you’re going to love it. You’ll love sipping on it on Christmas Eve or any time you are craving a little mint chocolate and warmth!
If you celebrate I hope you have a very merry Christmas! // susannah
For the hot chocolate
- 6 ounces quality bittersweet chocolate, chopped
- 4 cups whole milk (any type)
- 1/2 teaspoon vanilla extract
- 3/4 cup (6 ounces) peppermint vodka
- 1 candy cane, crushed
- 4 candy canes, for garnish
For the whipped cream
- 1 cup heavy whipping cream
- 2 teaspoons sugar
- 2 mL peppermint essential oil (or peppermint extract)
- In a medium saucepan over medium heat, stir together the chopped chocolate and milk until melted, about 10 minutes.
- For 20 minutes more, whisk frequently and vigorously to prevent burning and to let air into the mixture to make it creamy.
- Reduce heat to low and stir in the vanilla and peppermint vodka.
- Meanwhile, make the whipped cream. Combine whipping cream and sugar in the bowl of a stand mixer (fitted with the whisk attachment) or in a large bowl with a hand-mixer. Mix on low speed until thickened.
- Add the essential oil and continue whipping until stiff. Peaks should form when you lift the beater(s) from the whipped cream.
- Ladle the hot chocolate into four mugs. Top with whipped cream and a sprinkle of crushed candy canes. Garnish with a candy cane.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 762 Total Fat: 55g Saturated Fat: 32g Trans Fat: 1g Unsaturated Fat: 19g Cholesterol: 92mg Sodium: 140mg Carbohydrates: 46g Fiber: 8g Sugar: 28g Protein: 16g