If you’re a fan of those pastel colored melt-in-your-mouth after-dinner mints, this will be your new favorite hot chocolate. Instead of the usual cocoa powder, we created a deliciously creamy hot chocolate with chopped white chocolate, vanilla, and buttermints in a mixture of milk and heavy cream for maximum richness. The buttermints dissolve in the hot liquid, infusing it with minty sweetness. Serve the hot chocolate as-is with marshmallows for kids, or for grown-up drinkers, you can spike it with Irish cream liqueur (such as Baileys Irish Cream) or spiced rum. Hot chocolate is a fun and unexpected dessert for a winter party. If you’re making this recipe for a crowd, it can be doubled and even prepped in advance. Prepare the hot chocolate mixture as instructed but omit the alcohol and store the mixture in a covered container in the refrigerator for up to two days. Reheat the hot chocolate mixture gently, then add the alcohol once the mixture is heated through. (Do not boil the mixture, or the alcohol will burn off.) Make this hot chocolate truly over-the-top by serving it with a handful of marshmallows, more crushed buttermints, and mint sprigs. Everyone will love having dessert and a cocktail in one glass.
4 cups whole milk
1 cup heavy cream
1/2 cup white buttermints
6 ounces chopped white chocolate
2 teaspoons vanilla extract
1/3 cup Irish cream liqueur (such as Baileys Irish Cream)
1 cup marshmallows
How to Make It
Whisk together 4 cups whole milk, 1 cup heavy cream, and 1/2 cup white buttermints in a medium saucepan. Bring to a simmer over medium, stirring constantly, until mints are dissolved and mixture is hot, about 13 minutes.
Remove from heat and whisk in 6 ounces chopped white chocolate and 2 teaspoons vanilla extract until smooth. Stir in 1/3 cup Irish cream liqueur (such as Baileys Irish Cream).
Pour into 4 serving cups, and top each with 1/4 cup marshmallows. Garnish with mint sprigs and crushed buttermints, if desired.