This peppermint-spiked hot cocoa is perfect for celebrating National Hot Cocoa Day on December 12, or really any day throughout the holiday season. Peppermint schnapps and Andes crème de menthe candies add a little extra zing of flavor to your traditional cup of cocoa. For a holiday treat the entire family can enjoy, wait to spike your cocoa until you’ve divided it between your mugs. Add schnapps to some and peppermint extract for the non-alcoholic version. Just give it a stir before topping with marshmallows or whipped cream. So grab a cozy blanket, your favorite holiday movie, and curl up with a mug of this peppermint-spiked cocoa.
- 1/2 cup sugar
- 1/4 cup Hershey’s cocoa powder
- Dash of salt
- 1/3 cup hot water
- 10 Andes Crème de Menthe thins
- 4 cups milk
- 3/4 teaspoon vanilla extract
- 5 tablespoons peppermint schnapps (or ½ teaspoon mint extract)
- Mini marshmallows or whipped cream (optional)
- Stir together sugar, cocoa and salt in a medium saucepan.
- Add water and heat over medium heat, stirring constantly, until mixture comes to a boil. Add unwrapped mints, stirring for an additional two minutes.
- Add milk and continue heating, while stirring until mixture reaches serving temperature.
- Remove from heat. Add vanilla and schnapps.
- Beat with a whisk until it becomes a bit foamy.
- Pour into mugs and top with optional mini marshmallows or whipped cream.
- Serves 4.
Party tip: To add something fun and unexpected to your traditional menu, make a large batch of hot chocolate for your next holiday party. Create your cocoa according to this recipe (just multiply ingredients as needed), leaving out the mint. Then, set up a toppings/extras selection so your guests can make their own creations. Cinnamon, nutmeg, peppermint schnapps, mint extract, orange liqueur, candy canes and cinnamon sticks for stirring…it’s like the winter version of a sundae bar!
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