Halloween’s honestly my favorite excuse to whip up playful treats, and this Witch Hat Hot Chocolate Mocktail never fails to bring a grin. It’s a kid-friendly, no-alcohol drink that adds a spooky twist to classic hot chocolate.
With just a handful of easy steps, you’ll have a festive mocktail that’s perfect for home parties or movie nights. Anyone can pull this off, trust me.
I’m always looking for new Halloween recipes the whole family can get into. The witch hat theme? It’s playful, and it looks really cute on a table.
If you’re searching for something a little different for your spooky season menu, maybe give this one a try.
Witch Hat Hot Chocolate Mocktail Recipe
I like making this Halloween treat with rich hot chocolate and sweet witch hat cookies. Green whipped cream and a few simple kitchen tools keep things easy and festive.
Equipment
- Medium Saucepan: I use this for heating and mixing the hot chocolate base.
- Whisk: Blends the chocolate, vanilla, and cream till smooth.
- Measuring Cups and Spoons: For getting the milk, chocolate, and everything else just right.
- Mugs or Clear Glasses: Mugs are classic, but clear glasses show off the layers.
- Mixing Bowl: Handy for whipping up the green cream.
- Hand Mixer or Whisk: Makes whipping cream much faster.
- Piping Bag or Spoon: For topping the hot chocolate with whipped cream.
- Baking Sheet and Parchment Paper: Perfect for making and cooling witch hat cookies.
- Rubber Spatula: Scrapes out every last bit of chocolate and cream.
Ingredients
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup white chocolate chips
- 2 tbsp unsalted butter
- 1/2 tsp vanilla extract
- 1/2 cup whipped cream (cold)
- Green food coloring
-
Witch hat cookies:
- Chocolate wafer cookies
- Hershey’s Kisses
- Melted white chocolate for “glue”
- Sprinkles or colored icing (optional)
Optional: Extra Hershey Kisses or Halloween candies for topping.
Instructions
- Pour milk, cream, white chocolate chips, and butter into a saucepan.
- Heat it over medium-low, stirring often, until the chocolate and butter melt.
- Whisk in the vanilla extract.
- In a bowl, mix the whipped cream with a couple drops of green food coloring.
- Whip until stiff peaks form.
- Make the witch hat cookies by “gluing” a Hershey’s Kiss onto a chocolate wafer with melted white chocolate.
- Let the cookies set on parchment paper.
- Pour hot chocolate into mugs or glasses.
- Top with spoonfuls or piped green whipped cream.
- Add a witch hat cookie on or next to each mug.
- Sprinkle with Halloween sprinkles or colored sugar.
Notes
I always melt the butter and white chocolate slowly so the mix stays smooth. If it gets too thick, just splash in a bit more milk.
Green food coloring can be strong—start with a drop or two and see how it looks. For the witch hat cookies, press the Kiss gently into the melted chocolate and let them set about 10 minutes.
You can make the cookies ahead and keep them cool until party time. Sometimes I go wild with extra sprinkles or a drizzle of melted chocolate on top.
If I’m expecting a crowd, I’ll just double everything. Whipped cream with a hint of vanilla extract is a nice little upgrade.
Equipment
Ingredients
For the Hot Chocolate:
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup white chocolate chips
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
For the Whipped Cream:
- 1/2 cup whipped cream cold
- Green food coloring a few drops
For the Witch Hat Cookies:
- Chocolate wafer cookies
- Hershey’s Kisses
- Melted white chocolate for attaching
- Optional: Sprinkles or icing for decorating
Garnish:
- Halloween sprinkles or colored sugar
- Optional: Extra Hershey’s Kisses or candies
Instructions
- In a saucepan, combine milk, cream, white chocolate chips, and butter.
- Heat over medium-low, stirring constantly until melted and smooth.
- Whisk in vanilla extract and remove from heat.
- In a mixing bowl, whip cold whipped cream with green food coloring until stiff peaks form.
- To make witch hat cookies, use melted white chocolate to attach a Hershey’s Kiss to the center of each chocolate wafer. Let set on parchment paper.
- Pour hot chocolate into mugs or clear glasses.
- Top with piped or spooned green whipped cream.
- Garnish with a witch hat cookie and Halloween sprinkles or sugar.
Tasting Notes
First sip? The Witch Hat Hot Chocolate Mocktail tastes smooth and rich, with that unmistakable creamy chocolate vibe. It’s warm, cozy—almost like a hug in a mug, honestly.
The sweetness is there, but it’s not over the top. I usually catch a hint of vanilla, and sometimes a little spice if I’ve tossed in cinnamon or nutmeg.
The whipped cream adds a fluffy, soft layer that slowly melts into the drink. That makes every sip a bit creamier and, I don’t know, just more fun.
Sprinkles or colored sugar on top give it a playful look and a little crunch.
If you add a chocolate-dipped cone as a witch hat, it brings a candy-like crunch that’s honestly pretty great. The mix of hot chocolate and crisp cone? It’s a fun surprise.
Each layer keeps things interesting. I love how the drink feels a bit magical every time.
Substitute
If I’m missing a few ingredients for Witch Hat Hot Chocolate, I’ll just improvise.
Here are some easy swaps:
- Milk: Sometimes I reach for almond milk, oat, or soy milk instead of the usual.
- Chocolate: I’ve used dark chocolate, white chocolate, or even chocolate chips when I’m out of cocoa powder.
- Toppings: Marshmallows, sprinkles, or a swirl of whipped cream totally change up the vibe.
- Food coloring: If I’m feeling spooky, I’ll grab natural color powders, or sometimes I just skip the dye altogether.
Equipment swaps:
- Microwave: No stovetop? The microwave does the trick.
- Mug: Any heat-safe cup or even a jar works fine if I can’t find my favorite mug.
Instructions if using substitutes:
- I melt chocolate chips or chopped chocolate into warm milk, stirring until it’s all smooth.
- With plant-based milk, I notice it can separate, so I stir a bit more.
- Toppings and colors go on after I pour the hot chocolate into my mug.
