Spike It: Boozy Frozen Peppermint Hot Chocolate
Words cannot explain just how excited I get about hot chocolate season. I’d never been a huge fan of hot beverages until recently, when I fell down the coffee hole fast and hard. But I always could get down with hot chocolate. And it had to be chocolate — not cocoa. Cocoa could work in a pinch, and I vividly remember drinking it from the packets on freezing cold days after playing in the snow with my brothers for hours on end. But the chocolate. Like sipping chocolate … that’s what dreams are made of.
It all started with Serendipity 3 in New York City, and if I’m being real, then it actually started with the movie Serendipity. I was completely fascinated by the adorable boutique-y cafe in the movie that served what only appeared to be ridiculous frozen hot chocolate.
And then, years later, when I finally made it to Serendipity (the cafe … not the movie), I ordered a frozen hot chocolate the size of my head. And so did my husband. It nearly sent us into diabetic shock, but it is probably one of the best treats I’ve ever consumed, especially since the night was snowy and cold and I had waited years to try what my teenage self deemed the last-stop dessert on my bucket list.
I’ve created a few frozen hot chocolates in my day since then, but this boozy version ranks up there as No. 1 — especially if you’re a chocolate-peppermint lover. I totally am, especially at this time of year. Give me all the peppermint bark, all the minty versions of every chocolate delicacy out in the market at the moment. I’m all over that.
My husband, on the other hand, does not like mint with his chocolate. He swears it tastes like toothpaste and chocolate, and refuses to get on the bandwagon. So if you’re in that camp, you can totally add another flavor here and swap out the peppermint. Maybe a coffee liqueur? Maybe a white chocolate liqueur? Maybe even bourbon or spiced rum. ’Tis the season.
Boozy Frozen Peppermint Hot Chocolate
8 ounces dark chocolate, chopped
1 1/4 cups milk
1/2 cup cream
1 teaspoon vanilla extract
1/3 cup peppermint schnapps
2 cups ice
Whipped cream for topping
Crushed peppermints or candy canes for garnish
Heat the milk and cream in a saucepan over medium heat, just until the edges are bubbling. Once it’s hot, stir in the chopped chocolate. Turn off the heat and stir until the chocolate melts.
Remove from the heat and let cool for 10 to 15 minutes. Stir in the vanilla extract. Stick the pot in the fridge to cool completely.
Remove the pot and add the chocolate mixture to a blender. Add the schnapps and the ice, and blend until smooth and creamy. Pour evenly between two glasses and top with whipped cream and crushed peppermints.