Spiked Peppermint Patty Hot Chocolate

Author: Sarah Bates | The Chef Next Door

Serves 2


2 cups 2% milk

4 ounces good quality dark chocolate, roughly chopped

2 ounces peppermint schnapps

2 ounces creme de menthe liqueur

Whipped cream, for topping

Finely crushed peppermints, for topping

In a small saucepan, heat the milk over low to medium heat. Do not boil. Once the milk is hot, add the chocolate and whisk until completely melted. Add the schnapps and liquer and slowly stir until hot.

Divide the cocoa evenly between two mugs. Top with whipped cream and a dusting of peppermint sprinkles. 

Bon Appétit!