Mint Hot Chocolate

Who’s got milk? Santa. And plenty of it. This year, leave him a warm adult-beverage with a minty kick instead.

6 sticks peppermint, for serving
9 ounces peppermint schnapps
Whipped cream, for topping
6 ounces bittersweet or semi-sweet chocolate
1 quart milk


Heat 1 cup of the milk in a medium saucepan over low heat. Add chocolate, stirring constantly, until melted.

When the chocolate has melted, increase heat to medium and add the remainder of the milk while whisking rapidly. Do not allow to boil.

Serve in Chinet® Comfort Cup insulated to-go cups fortified with a jigger (1 1/2 ounces) of peppermint schnapps and a dollop of whipped cream. Add a peppermint stick to stir.

How to Serve it Up

Insulated Hot Cups and Lids