Easy Chocolate Peppermint Mocktail
This is the kind of little holiday magic I keep on standby in my fridge when the weather gets grey and the kids want something festive but I don’t want to deal with a full dessert circus. It’s a creamy chocolatey mocktail with a peppermint kiss — frothy, fun, and dangerously easy to trick into feeling like a celebration. Think of it as dessert in a glass that doesn’t require baking, and no one will notice you made it in ten minutes.
My husband is the unsuspecting taste-tester who turned into the cheerleader for this thing. The first time I made it I used candy canes because I was too lazy to hunt for peppermint syrup, and he walked into the kitchen like he’d been summoned by the scent of nostalgia. Now he asks for it after movies, after shoveling snow, sometimes just because the dog gave him The Look. The kids call it “grown-up hot cocoa chilled,” which is both accurate and adorable. It’s become our little Sunday-night tradition when we want something cozy but slightly fancy.
Why You’ll Love This Easy Chocolate Peppermint Mocktail
– It tastes like a chocolate peppermint shake but feels lighter and grown-up — no alcohol, all the joy.
– Comes together in minutes: froth, pour, top, and you’re basically a holiday bartender.
– Customizable — make it richer, lighter, or swap in dairy-free milk and no one judges.
– Great for parties because you can scale it up without drama and still feel like you did something special.
Kitchen Talk
I’ll be honest: I once tried stirring melted chocolate straight into cold milk and it was a sad, grainy mess. The trick that saved me was warming a little liquid first and whisking the chocolate into that, or just using a syrup and then shaking the heck out of it. Also — crushed candy canes look insane on top but they can melt fast, so add them right before serving. I’ve swapped peppermint extract for candy canes in a pinch; it’s more concentrated, so you need less. One late-night version got a scoop of mint chip ice cream thrown in and nobody complained. Messy? Yes. Delicious? Absolutely.
This Easy Chocolate Peppermint Mocktail is a total winner for the holidays! It’s simple to make and hits the perfect balance of rich chocolate and refreshing peppermint without being too sweet. I loved how it feels festive yet cozy — definitely a new favorite to sip on during chilly evenings.
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Shopping Tips
– Chocolate: Grab good-quality chocolate syrup or cocoa powder — richer syrup gives a silkier mocktail, but a decent cocoa works fine if you whisk it with warm liquid first.
– Dairy: Any milk works: whole milk for creaminess, oat or almond for dairy-free options; pick based on how rich you want the drink.
– Sweeteners: Use simple syrup, maple syrup, or a little honey; start small because chocolate and peppermint already add sweetness.
– Specialty Item: Peppermint syrup vs. extract — syrup mixes right in and is less intense; extract can overpower so add drop by drop.
– Frozen Aisle: Keep ice on hand or a tub of vanilla/peppermint ice cream if you want to turn this into a boozy (or boozy-free) float at the last minute.
Prep Ahead Ideas
– Make the chocolate base and peppermint syrup up to 3 days ahead; store separately in airtight jars so you can mix fresh when guests arrive.
– Crush candy canes and freeze the bits in a small container so they stay crunchy until you need them.
– Pre-chill glasses and keep whipped cream in the fridge; when it’s time, everything comes together in 60–90 seconds.
Time-Saving Tricks
– Use pre-made chocolate syrup and store-bought peppermint syrup to skip temp checks and melting drama.
– Shake everything in a mason jar with ice instead of stirring — froths quicker and fewer dishes.
– If you want froth without a frother, use a blender for a few seconds; don’t overdo it or it gets flat.
Common Mistakes
– Adding too much peppermint extract — I did this once and the kids refused to drink it; dilute with more milk or add a touch of vanilla to soften it.
– Using cold milk with powdered cocoa straight in — it can clump; dissolve cocoa in a small amount of warm liquid first.
– Topping too early — whipped cream or crushed candy canes will weep; add them at the last second.
What to Serve It With
– Chocolate chip cookies or a slab of fudgy brownies (great for dunking).
– Peppermint biscotti or shortbread for a crunchy contrast.
– Simple green salad for a surprising palate cleanser if you’re serving as part of a meal.
Tips & Mistakes
– Use a tall glass so you can pile on whipped cream without it toppling.
– If the drink tastes flat, a pinch of salt wakes up the chocolate.
– Forgot syrup? Melt a little chocolate and stir into warm milk, then chill briefly.
Storage Tips
Leftovers? Store the mixed drink in the fridge for up to 24 hours, but expect separation — just shake or gently whisk before re-serving. Chocolate notes can dull overnight, so it’s best fresh, but it still makes a decent breakfast treat if you wake up craving dessert (no shame). Whipped cream doesn’t keep well once added to the glass; store it separately in a sealed container.
Variations and Substitutions
– Dairy-free swap: use oat or almond milk and coconut whipped cream for a non-dairy festive version.
– Less sweet: skip the syrup and use unsweetened cocoa + a tiny bit of maple to control sweetness.
– Adult version: add a splash of peppermint schnapps or dark rum for two nights only.
– Mint alternatives: crushed Andes mints or a few torn fresh mint leaves work if you don’t have candy canes.
Frequently Asked Questions
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Easy Chocolate Peppermint Mocktail
Ingredients
Main Ingredients
- 1.25 cup cold whole milk
- 0.33 cup half-and-half
- 3 tbsp chocolate syrup plus a little extra for rim and drizzle
- 1 tsp unsweetened cocoa powder
- 1.5 tbsp simple syrup
- 0.25 tsp peppermint extract
- 0.25 tsp vanilla extract
- 1.5 cup ice cubes plus more for serving
- 0.5 cup whipped cream for topping
- 1 tbsp crushed peppermint candy for garnish
Instructions
Preparation Steps
- Crush the peppermint candy. Swipe the rims of two rocks glasses with a little chocolate syrup, then dip into the crushed candy.
- Fill a cocktail shaker with ice. Add milk, half-and-half, chocolate syrup, cocoa powder, simple syrup, peppermint extract, and vanilla.
- Shake briskly for 15 seconds until well chilled and lightly frothy.
- Add fresh ice to the prepared glasses. Strain the mixture evenly into both glasses.
- Top with whipped cream. Drizzle with a touch of chocolate syrup and a pinch of crushed peppermint.
Notes
Featured Comments
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