Spiked Mint Hot Cocoa

Spiked Mint Hot Cocoa

Christmas is in the air, y'all! Christmas is my absolute favorite holiday. Everything seems prettier with the snow and decorations, plus people seem cheerier than they ever will the rest of the winter season in Chicago.

Last week I made Gingerbread Cake Donuts with Cream Cheese Frosting which is a spectacular holiday dessert recipe that only requires one grocery store for all the ingredients and less than 30 minutes to make! They're so delicious and all your guests will enjoy them. I also made a hearty Sweet Potato Kielbasa Skillet dinner that's perfect for a cold winter's night and meets all nutritional goals. This also only requires one grocery store for all the ingredients and is great recipe for meal prepping if you cook for just yourself.

My roommate and I will be hosting a Drunken Santa Christmas party where everyone comes dressed as Santa and we drink and enjoy each other's company this holiday season. We wanted to do something a little different than an Ugly Sweater Party or whatever other standard "costume" parties are hosted during the Christmas season. To help get everyone get in the real spirit of Christmas at this party, I'll be making this Spiked Mint Hot Cocoa to serve.

I was inspired by this recipe after my friend Savannah made a similar (non-vegan) version at our Friendsgiving last year and I've always wanted to make a vegan friendly version. This recipe is so simple and can be made non-alcoholic, as well, if desired. Mint liqueurs I would recommend are Peppermint Schnapps or Creme De Menthe.

If you make this for yourself, family, or friends, tag me in the photo and use #iamrorie so I can share it on my Instagram!

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Makes 4 servings. Serve immediately.

  • 1/2 cup cocoa powder
  • 1/4 cup sugar (add more if desired)
  • 4 cups nondairy milk of choice
  • 1 tbsp vanilla extract
  • 1.5 oz of mint flavored liquor per serving (mint extract if making a non-alcoholic version)
  • Optional: vegan marshmallows, vegan whip cream, and/or candy canes
  1. Add the cocoa powder, sugar, and nondairy milk into a medium sauce pan over medium-high heat. Stir with a whisk to help dissolve and combine everything. Once boiling remove from heat and pour into mugs.
  2. You want to add the liquor after because heating it up with the hot cocoa could cause the alcohol to dissipate and even change the overall flavor. Also, adding it afterwards would be best if there's a guest who does not want alcohol in their drink.
  3. After serving, allow guests to add their own toppings and enjoy! 
30 Minute Vegan Jambalaya

30 Minute Vegan Jambalaya

Sweet Potato Kielbasa Skillet

Sweet Potato Kielbasa Skillet