This homemade hot chocolate is laced with peppermint flavor and can be made both alcoholic and non-alcoholic. This recipe is made for 2, but it's easily doubled or tripled to serve your holiday crowd!
½cuppeppermint schnapps(or more milk for non-alcoholic)
2tablespoonspowdered sugar
2teaspoonspeppermint extract(see note)
4ouncesbittersweet chocolate, finely chopped
whipped cream, for topping
Marshmallows, for topping
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Instructions
Combine milk, heavy cream, peppermint schnapps, and sugar in a medium saucepan over medium heat, and bring to a light simmer. Do not boil.
Meanwhile, melt the chocolate in the microwave on 30-second intervals, stirring between each one, until just melted.
Whisk the melted chocolate into the milk mixture in the saucepan off the heat.
Serve with whipped cream, marshmallows, or with a candy cane.
Notes
If using peppermint schnapps, reduce peppermint extract to 1 teaspoon or omit completely, depending on how pepperminty you like it.
Nutrition information does not include toppings.
Storage: Keep leftovers refrigerated in an airtight container for up to 3 days.
Reheating: Pour hot chocolate back into a small pot on the stovetop over medium-low heat until warmed through. If you're only reheating a single mug, you can also use the microwave. Make sure to stir well before drinking.