This Baileys Peppermint Hot Chocolate is the perfect Christmas Eve cocktail. You can easily make a batch for the kids without the alcohol and add the Baileys and Peppermint Schnapps to your drink! I just love hot chocolate in the wintertime and why not add a little kick to it? This drink is so festive and beautiful when you top it with chocolate syrup, whipped cream and Andes Mint Chips.
I had quite the cocktail disaster yesterday which caused Saturated Saturday to turn into Stumbling Sunday. I spent the better part of an hour constructing a cute little marshmallow snowman to stick out of a marshmallow martini. It ended up looking like a dead snowman floating in a hot tub. The thing would just not stay down…oh was I agitated! On the plus side, my daughter had a good time making her own snowman. By that, I mean she squeezed out an entire tube of decorating icing on one marshmallow. This was after she hid my Twizzlers (for the snowman’s scarf) in the coat closet. Somehow, she magically remembered where they were when I told her she could help me make them. She had absolutely no idea regarding the Twizzler’s whereabouts on the prior day. LOL…well at least I had this drink to cheer myself up!
Anyhow, this is my second photoshoot for this drink as well. I just really wasn’t happy with the first one I took in front of the Christmas tree. It really was a lighting nightmare. In the end, I am glad that this drink made it on the blog just in time for the holidays. I have really been in the mood for chocolate and peppermint. It all started with my Andes Chocolate Mint Pancakes. These babies are to die for!
Be sure to check out my Saturated Saturday Cocktail Page for more great ideas to stay warm…vodka please!
Baileys Peppermint Hot Chocolate
- 2 C. 2% or Whole Milk
- 2 Shots of Baileys 3 oz.
- 1 Shot of Peppermint Schnapps 1.5 oz.
- 2 Tbsp. Cocoa Powder
- 2 Tbsp. Sugar
- Pinch of Salt
- Chocolate Sauce
- Whipped Cream
- Andes Mint Chips
Add milk to a small sauce pan on Medium Heat; stir and heat until milk comes close to a boil.
Stir in cocoa powder, sugar and salt; stir until lumps dissolve.
Stir in Baileys and Peppermint Schnapps; remove from heat.
Serve in coffee mugs topped with whipped cream, chocolate sauce and Andes Mint Chips (optional).