Creamy Spiked Peppermint Mocha Hot Chocolate – Best Homemade Winter Treat

Posted on November 26, 2025

spiked peppermint mocha hot chocolate - featured image

Introduction

The scent of melted chocolate mingling with freshly brewed espresso and cool peppermint is, honestly, one of the most comforting smells you’ll ever experience. There’s something almost magical about wrapping your hands around a steaming mug of Creamy Spiked Peppermint Mocha Hot Chocolate on a frosty evening—the kind of drink that warms you from the inside out and makes you forget how cold it is outside. The first time I made this cozy concoction, I was just trying to recreate a fancy café version I’d splurged on during a snowy December afternoon. But, you know what? Mine turned out even better.

I remember my husband poking his head into the kitchen, asking what smelled so good, and before I could answer, he’d already poured himself a cup. My kids asked for a non-spiked version, of course, and we all sat around sipping together while watching old holiday movies. It was one of those moments when you pause, take a deep breath, and realize you’ve stumbled upon something truly special—a recipe that feels like a warm hug in mug form.

This spiked peppermint mocha hot chocolate has since become a winter tradition in our home. I’ve tested it more times than I’d like to admit (in the name of research, of course), tweaking the balance between chocolate, coffee, and peppermint until it was just right. Whether you’re hosting a holiday party, curling up with a book, or need a festive drink for your Pinterest board, this one’s a keeper. Smooth, rich, and just the right amount of boozy—it’s the kind of treat you’ll want to make again and again.

Why You’ll Love This Recipe

There’s a reason this Creamy Spiked Peppermint Mocha Hot Chocolate has quickly become one of my most requested recipes. It’s indulgent yet easy, festive but not fussy, and guaranteed to make anyone who tries it smile. Here’s what makes it so lovable:

Quick & Easy: Comes together in under 15 minutes, perfect for spontaneous winter cravings or unexpected guests.
Simple Ingredients: You probably already have most of what you need—chocolate, milk, coffee, and peppermint extract.
Perfect for Any Occasion: Great for cozy nights in, holiday brunches, or even as a dessert drink after dinner.
Crowd-Pleaser: Everyone loves a creamy, minty chocolate drink—especially when it’s spiked with a little something extra.
Unbelievably Delicious: The rich chocolate blends beautifully with coffee and peppermint, creating a flavor that’s pure holiday joy.

What sets this version apart from the rest is how perfectly balanced it is. The espresso deepens the chocolate flavor without overpowering it, while the peppermint gives a cool finish that keeps it from being too sweet. And the splash of peppermint schnapps or Baileys? That’s the secret touch that makes this drink unforgettable.

It’s the kind of recipe that makes you close your eyes after the first sip. Warm, creamy, and just a little grown-up—it’s comfort food in liquid form. If you’re looking for something that feels fancy but is ridiculously easy to make, this is it. A mug of spiked peppermint mocha hot chocolate is perfect for impressing guests or treating yourself after a long day. Honestly, it’s winter happiness in a cup.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a silky-smooth texture without any complicated steps. Most of them are pantry staples, and you can easily adjust to your personal preferences.

For the Hot Chocolate Base

2 cups (480 ml) whole milk – or use almond or oat milk for a dairy-free option.
1/2 cup (120 ml) heavy cream – adds richness and creaminess that makes the drink irresistible.
1/2 cup (85 g) semi-sweet chocolate chips – use high-quality chocolate; I like Ghirardelli for best flavor.
2 tablespoons (15 g) cocoa powder – unsweetened, for a deep chocolate taste.
2 tablespoons (25 g) granulated sugar – adjust to your sweetness preference.
1/2 teaspoon peppermint extract – gives that signature cool, festive flavor.
1/2 cup (120 ml) strong brewed espresso – or instant coffee if you prefer less intensity.

For the “Spiked” Twist

2 ounces (60 ml) peppermint schnapps – for a bold minty kick.
1 ounce (30 ml) coffee liqueur – Kahlúa works perfectly here.
(Optional) Baileys Irish Cream – swap for schnapps if you prefer a creamier, softer flavor.

For Serving

Whipped cream – homemade or store-bought, no judgment!
Crushed candy canes – for garnish and extra peppermint flair.
Chocolate shavings – optional but beautiful for presentation.
Mini marshmallows – because why not?

If you want to make a non-alcoholic version, simply leave out the liqueurs and add a touch more peppermint extract. You can also play with dairy-free alternatives like coconut cream and vegan chocolate chips—it’s surprisingly adaptable.

Equipment Needed

Medium saucepan: for heating and mixing your ingredients.
Whisk: to keep everything smooth and creamy.
Measuring cups and spoons: accuracy matters here, especially for the peppermint extract.
Heatproof mugs: large enough to hold all that frothy goodness.
Milk frother or immersion blender (optional): for extra creaminess.

I’ve made this using both a small saucepan and a milk steamer, and honestly, either works fine. Just make sure to whisk continuously so the chocolate doesn’t scorch. If you’re on a budget, a simple whisk and stovetop will do the trick beautifully—no fancy gadgets required.

Preparation Method

In a medium saucepan, combine milk and heavy cream. Heat over medium-low for about 2–3 minutes until warm but not boiling. You’ll see a little steam rising—perfect sign!
Add chocolate chips and cocoa powder. Whisk constantly until everything melts together and becomes smooth, about 2–3 minutes. (Don’t walk away—chocolate burns quickly.)
Stir in granulated sugar and peppermint extract. Continue whisking until the sugar dissolves completely.
Pour in the espresso and whisk again. The mixture should look glossy and rich, smelling heavenly with that mix of mocha and mint.
Remove from heat and stir in the peppermint schnapps and coffee liqueur. (If you’re making a non-spiked version, skip this step and add a splash of vanilla extract instead.)
Taste and adjust sweetness or peppermint intensity. Add a touch more sugar or extract if needed.
Pour the hot chocolate into mugs. Top with whipped cream, crushed candy canes, and chocolate shavings.
Serve immediately while it’s still steaming and frothy. Sip slowly—it’s rich!

Tip: If you want that café-style foam, use a milk frother or immersion blender for a few seconds before pouring into mugs. It makes the texture velvety smooth. Be careful not to overheat the milk—it should never boil, or the creaminess will fade.

Cooking Tips & Techniques

After making this spiked peppermint mocha hot chocolate more times than I care to count, I’ve picked up a few tricks worth sharing:

Don’t rush the melting stage: Low and slow is key to a silky texture. High heat can make chocolate grainy.
Balance the peppermint: Too much extract can turn your drink medicinal. Start with 1/2 teaspoon and taste before adding more.
Use good chocolate: Quality really matters here. Cheap chocolate tends to separate or taste waxy.
Whisk constantly: It keeps the texture smooth and prevents the milk from scorching.
Add booze off the heat: This helps preserve flavor and prevents alcohol from burning off entirely.

Once I accidentally added the schnapps too early—it smelled amazing but lost most of its kick. Lesson learned! Also, if you’re prepping for a crowd, keep the hot chocolate warm in a slow cooker on low. It stays creamy and ready for refills without fuss.

Variations & Adaptations

One of the best things about this recipe is how easily you can adjust it to suit different tastes or dietary needs. Here are a few fun ideas:

Dairy-Free Version: Use almond or oat milk and coconut cream instead of heavy cream. Vegan chocolate chips work perfectly too.
White Chocolate Peppermint: Swap semi-sweet chocolate for white chocolate chips for a sweeter, lighter twist.
Mocha Madness: Add an extra shot of espresso for serious coffee lovers.
Caramel Peppermint: Drizzle caramel sauce over whipped cream for a sweet-salty combo that’s divine.
Kid-Friendly: Skip the alcohol and serve with mini marshmallows and chocolate drizzle.

Personally, I love making it with a touch of Baileys instead of schnapps—it’s creamier and softer, perfect for sipping in front of the fireplace. You can also make large batches and keep them warm for parties; just stir occasionally to maintain that dreamy texture.

Serving & Storage Suggestions

Serve this spiked peppermint mocha hot chocolate piping hot in big mugs topped with whipped cream and crushed candy canes. It’s lovely with a side of butter cookies, biscotti, or even a slice of chocolate cake if you’re going all out.

If you’re entertaining, set up a DIY hot chocolate bar with toppings—mini marshmallows, sprinkles, caramel drizzle, and different liqueurs for guests to mix their own versions. It’s always a hit!

Leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, stirring often to restore creaminess. The flavor actually deepens overnight, making it even better the next day.

Nutritional Information & Benefits

Each serving of Creamy Spiked Peppermint Mocha Hot Chocolate (about 1 cup) contains approximately 320–350 calories, depending on the toppings and alcohol used. It’s rich, yes—but worth every sip! The milk provides calcium and protein, while dark chocolate offers antioxidants that support heart health. Peppermint extract can aid digestion and give a refreshing boost.

If you go for dairy-free alternatives, the calorie count drops a bit, and it’s suitable for lactose-intolerant guests. Just remember, moderation is key—this drink is meant to be savored, not gulped. It’s decadent, warming, and a lovely way to treat yourself during the cold months.

Conclusion

There’s something undeniably joyful about sipping a mug of Creamy Spiked Peppermint Mocha Hot Chocolate when the world outside feels frozen. It’s rich, festive, and ridiculously easy to make—a drink that turns ordinary winter evenings into cozy celebrations. Whether you’re sharing it with loved ones or enjoying a quiet night by the fire, it’s guaranteed to bring a little cheer.

Try it once, and I promise it’ll earn a permanent spot in your holiday rotation. Play around with the toppings, adjust the spice, and make it your own. Then come back and tell me how yours turned out—I love hearing about personal twists and traditions!

Now go grab that saucepan, pour yourself a little peppermint magic, and enjoy the season one sip at a time.

FAQs

Can I make this without alcohol?

Absolutely! Just skip the schnapps and liqueurs and add an extra splash of peppermint extract or vanilla. It’ll still be delicious and family-friendly.

Can I use instant coffee instead of espresso?

Yes, instant coffee works fine. Use about 1 tablespoon dissolved in hot water to replace the espresso.

What’s the best non-dairy milk for this recipe?

Oat milk gives the creamiest texture, but almond milk is great if you prefer a lighter option.

How can I make this ahead for a party?

Prepare the base (without alcohol) earlier in the day and reheat gently before serving. Stir in the alcohol right before pouring into mugs.

Can I serve this cold?

Yes! Chill it and serve over ice for a peppermint mocha iced drink—it’s surprisingly refreshing.