I’m currently flying over these seriously magical clouds on my way to Cleveland and it made me think of this delicious whipped cream I made the other day.
I used the whipped cream on just about everything I could think of. It was perfect on a cup of my favorite spiked peppermint mocha hot cocoa. I wanted to share this heavenly recipe with you just in time for Christmas! Hot cocoa during the holidays is a must but sometimes it’s fun to spice things up by adding some peppermint schnapps and Bailey’s. You can make it without the alcohol though if you are under 21 or just don’t drink and it tastes just as good!
SPIKED PEPPERMINT MOCHA HOT CHOCOLATE
- 1 1/2 cup Whole Milk
- 1/3 cup Coffee-Mate Peppermint Mocha Creamer
- 5 1/2 ounces Bittersweet Chocolate Chips
- 3 tablespoons Irish Cream, optional
- 2 tablespoons Peppermint Schnapps, optional
- Marshmallows, Crushed Peppermint Candy Canes, or Whipped Cream Cutouts
WHIPPED CREAM CUTOUTS
- 1 cup Heavy Whipping Cream
- 2 tablespoons Sugar
SPIKED PEPPERMINT HOT CHOCOLATE
Add the milk, peppermint mocha creamer, and chocolate to a small pot. Bring the mixture to a boil over low heat, mixing constantly with a whisk.
Continue to cook on low for about 1 minute, while whisking. Then turn off the heat, and slowly stir in the peppermint schnapps and Irish cream.
Serve immediately, topping with either whipped cream, marshmallows, peppermint, or all of the above!
In a chilled bowl add the cream and sugar and whisk at a medium speed until the cream begins to thicken.
Line a baking tray with parchment paper and spread the whipped cream out into an even layer. Place in the freezer for a few hours or until completely firm. Using a cookie cutter cut out shapes of the whipped cream and store in a freezer-safe container until ready to use!
Do not serve alcoholic beverages to persons under age 21. This recipe can be prepared without the Irish cream for serving to minors, or anyone who does not consume alcoholic beverages.
How do you guys like your hot cocoa?! I’d love to hear!