Happiest of Holidays, especially with this Boozy Peppermint Hot Chocolate that’ll make the coldest of days warm and cozy! This grown-up hot chocolate will have you and your guests get your hot chocolate fix with a boozy finish. So here’s to a recipe that’ll get your fix for both all in one cup!
**This recipe can be modified to make a simple Peppermint Latte as well, see bottom for details**
Recipe: Boozy Peppermint Hot Chocolate.
Serves: 4
4 Cups of Whole Milk
(Or any milk you prefer)
1 Cup of Heavy Cream
1 & ¼ Cups of Dark Chocolate, chopped
(Dark chocolate can be substituted with milk or white if preferred.)
1 Tablespoon of Sugar
(Not necessary if you use milk or white chocolate.)
¾ Cup of Peppermint Vodka*
(Any to your preference)
Whipped Cream
Peppermint Bark, chopped (optional)
Directions:
Start by heating the milk and heavy cream in a small pot on the stove.
Then chop up the dark chocolate and stir into the milk when it starts to simmer.
Make sure that the milk never boils and only stays at this simmer.
Add in the sugar and continue to stir.
Once the chocolate and sugar are melted and incorporated into the milk, take the hot chocolate off the heat and add in the peppermint vodka.
Pour into desired cups, and top with whipped cream and the chopped peppermint bark as the garnish.
Recipe: Peppermint (Mocha*) Latte
Serves: 2
2 Cups of Whole Milk
(Or any milk your prefer)
½ Cup of Dark Chocolate*
(Can be substituted for any chocolate)
4 Teaspoons of Peppermint Syrup
4 Espresso Shots
Whipped Cream (optional)
Peppermint Bark, chopped (optional)
*The mocha is optional for this recipe, if you choose not to add it, then you will have a Peppermint Latte that is equally as delicious!
Directions:
Heat the milk in a small pan on the stove, or microwave on high for about a minute.
(You may continue to heat on high in 30 second increments to reach desired temperature.)
Add in the dark chocolate and stir until fully combined.
Add the peppermint syrup, stir, and add the espresso shots.
Top with whipped cream and peppermint bark.
