Frozen Peppermint Hot Chocolate Cocktail Recipe

Nothing screams holiday quite like the combo of chocolate and peppermint, right? I always get a kick out of taking a classic hot chocolate and spinning it into something frozen—kind of unexpected, but it totally works as both a treat and a cocktail.

This frozen peppermint hot chocolate cocktail is rich with cocoa, a cool hit of mint, and just enough booze to make it interesting. Super simple, and you can whip it up at home without much fuss.

I’m a big fan of how this drink mixes cozy with a little bit of fun. The peppermint keeps things light and fresh, while the chocolate brings that comfort vibe—even when it’s served icy cold.

Honestly, it’s a nice switch from the usual steaming mug. Sometimes you just want something seasonal but a little different.

You really only need a handful of ingredients and some basic tools to pull this together. I’ll also throw in a few tasting notes so you know what you’re in for.

Frozen Peppermint Hot Chocolate Cocktail Recipe

I tend to make this when I’m craving something cold, creamy, and chocolatey but still want that hit of peppermint. Peppermint schnapps, hot chocolate mix, and whipped cream—can’t really go wrong there. It’s sweet, minty, and just rich enough to feel festive any time you need a pick-me-up.

Equipment

• Blender—you need this to crush the ice and get everything smooth
• Measuring cups and spoons—makes life easier
• Tall glass or a big mug—something that holds a thick, blended drink
• Mixing spoon—for toppings
• Small bowl—for the crushed candy canes
• Knife and cutting board—if you’re breaking up candy canes
• Straw—because it’s thick and cold
• Whisk—if you’re whipping cream by hand

I don’t get too fancy with the setup. The blender does the heavy lifting, but having the right glass and toppings just makes it feel special.

Ingredients

• 2 cups ice
• 1 cup milk (I usually go with whole or 2%)
• 3 tbsp hot chocolate mix or cocoa powder with sugar
• 1 oz peppermint schnapps
• ½ tsp peppermint extract (totally optional if you want it extra minty)
• 2 tbsp chocolate syrup
• Whipped cream for topping
• Crushed candy cane for garnish
• Extra chocolate shavings or cocoa powder for dusting

I like using both schnapps and extract—one’s sweet, the other’s all about the mint. The whipped cream and candy cane on top? Feels like a frozen sundae, honestly.

Instructions

• Toss the ice, milk, hot chocolate mix, schnapps, peppermint extract, and chocolate syrup into your blender.
• Blend until it’s smooth and creamy—no big ice chunks left, please.
• Give it a quick taste. Want it sweeter or mintier? Add a bit more syrup or extract.
• Pour it into a tall glass.
• Top with whipped cream.
• Sprinkle on the crushed candy cane.
• Add chocolate shavings or a dusting of cocoa powder.
• Serve it up with a straw or a spoon.

I usually blend a little longer to make sure it’s thick but not watery. Toppings always go on last so they stay fluffy and crunchy.

Notes

Sometimes I swap in almond or oat milk if I want it lighter. If I’m watching sugar, I’ll use unsweetened cocoa powder instead of the mix.

If you want a bit more kick, just add another half ounce of schnapps. Or, if you’re skipping the alcohol, leave out the schnapps and stick with peppermint extract.

Crushing the candy canes fine helps them float instead of sinking. And if you want it to look extra fun, drizzle chocolate syrup inside the glass before you pour everything in.

Tasting Notes

When I take the first sip, the cool, icy texture jumps out at me. It’s instantly refreshing, but there’s still this rich chocolate base hanging around.

The coldness really takes the edge off the sweetness. It doesn’t get too heavy, which is honestly a relief.

Peppermint shows up fast—crisp, clean, and kind of sharp against the smooth chocolate. I love that light, minty finish that lingers after each sip.

The chocolate itself? Creamy and just sweet enough. It blends with the peppermint in a way that feels pretty balanced, so nothing really dominates.

There’s this subtle warmth from the alcohol too. It’s not in-your-face, but it adds a bit of depth.

That little kick is what makes it feel like more than just a dessert drink, I think.

The texture stays thick and frosty, almost milkshake-like. I find the coldness keeps everything tasting bright and fresh.

Honestly, it makes me want to slow down and actually savor every sip.