There’s something so cozy about this time of year. Whether it’s the glow of the lights on the Christmas tree, a belly full of comfort food, or simply reliving the magic of the season through the eyes of our littles, the holiday season makes us feel oh-so fuzzy and warm. Or, perhaps it’s just the boozy hot chocolate we’ve been sipping?
On our 5th Day of Cocktails, we are bringing you a boozy mint spiked hot chocolate made with RumChata. Our Andes Mint HotChata will warm you in no time!
Warning! This stuff is DEADLY. It may taste innocent, but there’s a lot of booze in there! To ensure none of it burns off in the making of this hot cocoa, make sure you never bring your mixture to a boil after you’ve added your alcohol. Just keep it at a low temperature until it’s warmed to your liking.
Andes Mint HotChata
Ingredients
- 2 Cups Milk
- 2 Tbsp Granulated Sugar
- 2 Tbsp Unsweetened Cocoa Powder
- 1/2 Cup Semisweet Chocolate Chips
- 1 Cup RumChata
- 2 Oz Peppermint Vodka
- Whipped Cream
- Chopped Andes Mints
- Whole Andes Mints
- Chocolate Syrup
Instructions
- In a small saucepan over medium heat, bring milk to a simmer. Whisk in sugar and cocoa powder and stir until no lumps remain. Stir in chocolate chips and cook, stirring occasionally, until the chocolate is completely melted. Turn heat to low and stir in in Rumchata and schnapps. Warm to desired temperature, then remove from heat and pour into mugs.
- Top each mug with whipped cream, a drizzle of chocolate sauce, chopped Andes, and a whole Andes, and serve.
