This Andes Mint Hot Chata is sure to please! It may taste like mint hot chocolate but the booze may sneak up on you!
This Andes Mint Hot Chata is sure to warm up your insides on those cold winter days! This hot drink goes down really easy, but be careful not to drink it too quickly! It’s loaded with a lot of booze! It starts off with an easy homemade hot chocolate consisting of just milk, sugar, cocoa powder and a few tablespoons of chocolate chips. Then the fun begins! Pour in the RumChata and some peppermint schnapps, top with whipped cream, chocolate sauce and Andes Mints and you’ve got yourself one awesome, adult beverage! Who says adults can’t have a good time drinking hot chocolate?
So when is a good time for this fabulous drink? Well, anytime! It makes for a great celebration drink throughout the holiday season. How about a dinner party during the winter months? Absolutely! There’s nothing better than finishing off a delicious meal with a fabulous dessert drink! Don’t forget St. Patrick’s Day! Andes Mints do have green in the them!
So get ready for St. Patrick’s day with this delicious Andes Mint Hot Chata! You’re going to enjoy it over and over again!
Ingredients
- 2/3 cup milk
- 2 tsp granulated sugar
- 2 tsp unsweetened cocoa powder
- 3 tbsp chocolate chips
- 3 oz RumChata
- .5 oz peppermint schnapps
- whipped cream, chocolate sauce and Andes mints for the top
Instructions
- Over medium heat, in a small sauce pan, bring milk to a simmer.
- Whisk in granulated sugar, unsweetened cocoa powder and chocolate chips. Continue to whisk until chocolate chips are melted.
- Once desired temperature is reached remove from heat. Stir in the RumChata and peppermint schnapps.
- Pour into a mug and top with whipped cream, chocolate sauce, crush Andes mints and a whole Andes mint.
- Serve and enjoy!
Check out some of our other great drinks/cocktails…
White Chocolate Peppermint Martini
Andes Mint Hot Chata
Equipment
- Sauce Pan
Ingredients
- 2/3 cup milk
- 2 tsp granulated sugar
- 2 tsp unsweetened cocoa powder
- 3 tbsp chocolate chips
- 3 oz RumChata
- .5 oz peppermint schnapps
- whipped cream, chocolate sauce and Andes mints for the top
Instructions
- Over medium heat, in a small sauce pan, bring milk to a simmer.
- Whisk in granulated sugar, unsweetened cocoa powder and chocolate chips. Continue to whisk until chocolate chips are melted.
- Once desired temperature is reached remove from heat. Stir in the RumChata and peppermint schnapps.
- Pour into a mug and top with whipped cream, chocolate sauce, crush Andes mints and a whole Andes mint.
- Serve and enjoy!
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