It’s starting to get chilly here in Copenhagen. It already snowed a few inches here last weekend! I’m used to stupid amounts of snow from living in Boston, so you won’t hear me complaining about the little snow we may get here. However, you will hear me complaining that my fingers, toes, and nose are all cold because they haven’t turned the heat on in our apartment building yet. Serious Burr! Cold fingers, toes, and nose call for hot cocoa with peppermint schnapps. Now that we’re moving into the Christmas season, peppermint schnapps is definitely appropriate!
I rediscovered peppermint schnapps last winter and have been looking forward to this winter so I can put it in hot cocoa. The amount of schnapps in this recipe has doubled over the past few weeks when I’ve been making it. What can I say? I like it.
You can make this recipe in less than 10 minutes. We usually drink it somewhere between 8:30pm-9:30pm and I don’t want to be messing around with anything too complicated at that time.
Whisk almond milk in a small pan over medium/high heat until warm.
Whisk in cocoa powder, sugar, and cinnamon until dissolved and the mixture is hot and velvety.
Lower the heat, add the peppermint schnapps and whisk to incorporate. For something extra special, coat the rim of your mugs with peppermint schnapps and coat the rim with sparkling white sugar (from King Arthur Flour) or white granulated sugar. The sugar does a great job of sticking to the mug. It looks great and gives sweetness to each sip.
I make enough to fill two little mugs. It’s a nice little treat as we wind down and end the evening. I hope you make some for yourself. Super yum.
Hot Cocoa with Peppermint Schnapps
Yield: Two servings (½ cup each)
For the hot cocoa
1 cup homemade almond milk (or store bought)
4 tablespoons cocoa powder (measure, then sift)
1 tablespoon granulated sugar
⅛ teaspoon cinnamon
4 tablespoons peppermint schnapps
For coating the mug rims (optional)
1 tablespoon peppermint schnapps
1 tablespoon sparkling white sugar or white granulated sugar
- Whisk almond milk in a small pan over medium/high heat until warm.
- Whisk in (sifted) cocoa powder, sugar, and cinnamon until dissolved and the mixture is hot and velvety.
- Lower the heat, add the peppermint schnapps and whisk to incorporate.
- (Optional) Pour 1 tablespoon of peppermint schnapps onto a small high-rimmed plate. Pour 1 tablespoon of sugar onto a small plate. Invert the mug to coat the rim in peppermint schnapps and then invert to coat in sugar.
- I make my own almond milk, but you can certainly use store bought almond milk. If you’re using store bought almond milk, the milk may already be sweetened. Taste as you go.
- This hot chocolate is a bit on the thicker side before adding the schnapps. I do that since the schnapps will thin out the hot chocolate to the desired consistency, once added.
- I use Valrhona cocoa powder and raw cacao powder in varying ratios, depending on what we have in the house. It’s cocoa. You can’t go wrong.
Nutritional Information Per Serving (1/2 cup): 184 Calories, 19g Fat, 6mg Sodium,22g Carbohydrates, 5g Fiber,13g Sugar, 4g Protein