We are in the home stretch of this year’s holiday season, but this is just the beginning of winter! Winter means cold temperatures, and cold temperatures call for warm drinks. We are going to take things up a notch and make Boozy Peppermint Hot Chocolate to keep us warm and toasty during this cold winter…..
There are a million different way to make hot chocolate, and I wanted to try out three of the most popular versions to find the absolute best rich and creamy version for this Boozy Peppermint Hot Chocolate! It may sound a bit extreme, but I wanted it to be perfect…and it is! 🙂
As you can see in this photo, I made a completely from scratch version using cocoa and chopped chocolate. I tried a simple and easy packaged hot cocoa mix, and a chocolate syrup…all of which are available at most grocery stores. And the winner is……the from scratch version using cocoa and chopped chocolate has the richest and deepest chocolate flavor!!!
The other two are self explanatory, just read the directions on the package/bottle if you want a super fast Boozy Peppermint Hot Chocolate. Today recipe will be for my favorite, and I’m sure it will become your favorite as well. 🙂 Oh by the way, the weird white floating on top of the chocolate is from the CashewMilk…it always does that. Cover it with whipped cream and no one will ever know the difference…it’ll just be our little secret, kay?
Heat milk, brown sugar, and cocoa in a medium saucepan over medium-low heat until bubbles start to form around the edges…..
Add the chopped chocolate chunks…..
and stir until the chocolate is completely melted. Remove from heat and stir in the vodka and peppermint schnapps….
Pour into mugs and top with your favorite whipped topping…..
Garnish with chocolate shavings and crushed candy canes.
To crush the candy canes:
Place 2 candy canes in a zipper top plastic bag and roll a rolling pin over the top a few times to crush….
Notes:
- The double-chocolate hot cocoa was the weakest of the three. It had almost not chocolaty flavor.
- The chocolate syrup would be my second choice. It had more flavor, but still wasn’t quite perfect.
- Top with Coconut Whipped Cream or any other dairy-free whipped topping like SoyWhip or RiceWhip.
- To make your whipped topping fancy, place in a small zipper top plastic bag with a decorative tip and pipe it over the hot chocolate in a swirling pattern. I was too lazy, I just plopped it right on top. Let’s call it “rustic”.
- If peppermint isn’t your thing, substitute Baileys for the vodka and schnapps. That is my second favorite, especially after skiing all day!
- For an alcohol-free version, skip the vodka and schnapps…then I would start with 1 teaspoon of peppermint extract and 1 teaspoon of vanilla extract in place of the peppermint schnapps, or 2 Tablespoons of Peppermint Simple Syrup and adjust based on your personal preference.
For a white chocolate, non-dairy free version, check out my Grinch Hot Chocolate…..
How about some delicious Peppermint Boozy Brownies?…..
If you’re not looking for a hot drink, check out this Peppermint Kiss Cocktail…..
This Boozy Peppermint Hot Chocolate is my final Feast ‘n Devour post. It has been a blast, but it’s time to try some new things in the new year. Check out the other Peppermint posts that my friends created after the recipe!
Enjoy!!
Boozy Peppermint Hot Chocolate
Ingredients
- 2 cups CashewMilk, Whole Milk, Half & Half
- 4 teaspoons brown sugar
- 5 teaspoons cocoa
- 4 ounces bittersweet chocolate bar, chopped
- 1 Tablespoon peppermint schnapps
- 1 Tablespoon vanilla vodka
Instructions
- Heat milk, brown sugar, and cocoa in a medium saucepan over medium-low heat until bubbles start to form around the edges.
- Add the chopped chocolate chunks and stir until the chocolate is completely melted. Remove from heat and stir in the vodka and peppermint schnapps.
- Pour into mugs and top with your favorite whipped topping and garnish with chocolate shavings and crushed candy canes.
Notes
- The double-chocolate hot cocoa was the weakest of the three. It had almost not chocolaty flavor.
- The chocolate syrup would be my second choice. It had more flavor, but still wasn’t quite perfect.
- Top with Coconut Whipped Cream or any other dairy-free whipped topping like SoyWhip or RiceWhip.
- To make your whipped topping fancy, place in a small zipper top plastic bag with a decorative tip and pipe it over the hot chocolate in a swirling pattern. I was too lazy, I just plopped it right on top. Let’s call it “rustic”.
- If peppermint isn’t your thing, substitute Baileys for the vodka and schnapps. That is my second favorite, especially after skiing all day!
- For an alcohol-free version, skip the vodka and schnapps…then I would start with 1 teaspoon of peppermint extract and 1 teaspoon of vanilla extract in place of the peppermint schnapps, or 2 Tablespoons of Peppermint Simple Syrup and adjust based on your personal preference.
This recipe will be partying at these link parties!
Peppermint Bark from Bread Booze Bacon
Boozy Peppermint Hot Chocolate from Cooking with Curls
Peppermint Cupcakes with White Chocolate Buttercream Frosting from Home.Made.Interest.
Dark Chocolate Peppermint Truffles from It Bakes Me Happy
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