Peppermint-Spiked Hot Chocolate

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Last year, on our first married Christmas, Dan and I started a new tradition; we wait to have our first mugs of rich and creamy hot chocolate of the season until the day we put up and decorate the tree.  And then on Christmas morning, we sip hot chocolate while we unwrap our gifts.  Both times, I spike the chocolate with creme de menthe or Irish cream for an extra festive flair, and top the mugs with marshmallows or homemade whipped cream.

This year, I experimented with topping the mugs of peppermint hot chocolate with a creme de menthe-spiked whipped cream.  I highly recommend it; it elevates the flavor to a whole new minty level.  If you’ve never made whipped cream before, don’t worry!  It is incredibly easy.  And once you’ve had homemade, you’ll never go back to the stuff in the can.

(Clearly, I did not take this photo quickly enough and the whipped cream melted into the hot chocolate!)

More hot chocolate related posts (all from February’s Hot Chocolate Week):

• Hot Cocoa and Hot Chocolate: What’s the Difference?
• Brain Food 101: Keeping Your Hot Chocolate Hot (a justification for all the marshmallows and whipped cream!)
• How to Make the Perfect Hot Chocolate
• Chai-Infused Marshmallows
• Clementine Whipped Cream
• Gifting Hot Chocolate (some great last-minute gift ideas!)

Peppermint-Spiked Hot Chocolate

For a child-friendly beverage, replace the creme de menthe with 1 teaspoon peppermint extract.  Instead of spiked whipped cream, top with marshmallows and crushed candy canes.

Prep Time: 10 minutes
Cook Time: 15 minutes

Per mug:

1 ounce semisweet chocolate, chopped into small pieces
1 tablespoon unsweetened cocoa powder
1 cup milk
1 tablespoon sugar, or more to taste 
Pinch of salt
1 ounce creme de menthe 
Peppermint-spiked whipped cream (recipe follows)

In a small saucepan, melt the chocolate, cocoa powder and 1/2 of the milk over low heat. Stir continuously until the chocolate is completely melted.

Add the rest of the milk, the sugar and the salt. Stir, then allow to gently heat the rest of the way through.  Stir in the creme de menthe, then remove the pan from the heat.  Pour into a mug and top with peppermint-spiked whipped cream (recipe follows).

Peppermint-Spiked Whipped Cream

Makes enough for 4-6 mugs
Prep Time: 10-15 minutes

1 cup whipping cream
6 tablespoons granulated sugar
2 1/2 ounces creme de menthe

Chill a mixing bowl.  I’ve found that 5 minutes in the freezer does the trick.  With a stand mixer fitted with the whisk attachment or an electric mixer, beat the cream in the chilled bowl until soft peaks form (that is, when you lift the mixer out of the bowl, the whipped cream should fall into a curved peak and hold its shape).

Add the sugar and creme de menthe and beat just until the whipped cream is a uniform light green color from the creme de menthe.

Tagged as: Beverage Recipes, Chocolate, Holidays

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