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Spiked Peppermint Hot Chocolate

Susannah Brinkley Henry of Feast + West
This adult version of a holiday favorite is scrumptious and sweet.
5 from 1 vote
Course Cocktail



  • 6 oz. quality bittersweet chocolate chopped
  • 4 cups whole milk any type
  • 1/2 tsp vanilla extract
  • 3/4 cup 6 oz. peppermint vodka
  • 1 candy cane crushed
  • 4 candy canes for garnish


  • 1 cup heavy whipping cream
  • 2 tsp sugar
  • 2 mL peppermint essential oil or peppermint extract


  • In a medium saucepan over medium heat, stir together the chopped chocolate and milk until melted (about 10 minutes).
  • For 20 minutes more, whisk frequently and vigorously to prevent burning and to let air into the mixture to make it creamy.
  • Reduce heat to low, and stir in the vanilla and peppermint vodka.
  • Meanwhile, make the whipped cream. Combine whipping cream and sugar in the bowl of a stand mixer (fitted with the whisk attachment) or in a large bowl with a hand mixer. Mix on low speed until thickened.
  • Add the essential oil and continue whipping until stiff. Peaks should form when you lift the beater(s) from the whipped cream.
  • Ladle the hot chocolate into four mugs. Top with whipped cream and a sprinkle of crushed candy canes. Garnish with a candy cane.
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