Spiked Peppermint Hot Chocolate Recipe

Heat dairy

In a medium saucepan set over medium-low heat, combine the whole milk and heavy cream. Warm gently until small bubbles appear around the edges and steam rises, about 4–6 minutes. Do not bring to a full boil.

Add chocolate and cocoa

Whisk in the chopped bittersweet chocolate, unsweetened cocoa powder, and granulated sugar. Continue stirring constantly until the chocolate is fully melted and the mixture is smooth, about 2–3 minutes. Keep the heat low to avoid scorching.

Finish hot chocolate

Remove the saucepan from heat. Whisk in the vanilla extract and a pinch of salt. Taste and adjust sweetness if needed (add up to 1 tsp more sugar if you prefer sweeter). Keep the hot chocolate warm while you prepare the glasses.

Prepare glasses

If desired, lightly frost the rim of two heatproof glasses or mugs with a little whipped cream and dip into the crushed peppermint to create a peppermint-rimmed glass. This step is optional but adds visual appeal.

Spike the hot chocolate

Divide the hot chocolate evenly between two mugs (about 1 cup hot chocolate per mug). Stir 1 1/2 tablespoons (1.5 tbs) Crème de menthe into each mug. Stir gently to combine. Taste and add a little more Crème de menthe if you prefer a stronger mint flavor, keeping total per serving around 1.5–2 tbs.

Top and garnish

Top each mug with a generous dollop of whipped cream (about 1/2 cup whipped cream per serving). Sprinkle the crushed peppermint (about 1 tablespoon per mug) over the whipped cream. Optionally add a few mini marshmallows and a light dusting of chocolate shavings or cocoa powder for extra richness.

Serve

Serve immediately while hot. Provide a small spoon or straw to stir the whipped cream into the drink. Sip carefully—this is a warm, boozy beverage.