Minty Cocoa Chata

This Minty Cocoa Chata is a delightful and dangerously delicious hot chocolate cocktail. With a creamy blend of RumChata and peppermint schnapps, this cozy drink is perfect for warming up on chilly nights. Topped with whipped cream, a drizzle of chocolate sauce, and Andes mints, it's a sweet treat with a boozy kick. Just remember, it may taste innocent, but it's loaded with booze, so enjoy responsibly!

Minty Cocoa Chata

A creamy hot chocolate cocktail with RumChata and peppermint schnapps, topped with whipped cream and Andes mints.

4.44 from 66 votes
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Prep Time 10 mins
Total Time 10 mins

Ingredients

  • 2/3 cup whole milk
  • 2 tsp granulated sugar
  • 2 tsp unsweetened cocoa powder
  • Pinch of kosher salt
  • 1/4 cup semisweet chocolate chips
  • 1/3 cup RumChata
  • 2/3 oz peppermint schnapps
  • Whipped cream
  • Chopped Andes mints
  • 1 whole Andes mint
  • Chocolate sauce, for drizzling

Instructions

  1. In a small saucepan over medium heat, bring the milk to a simmer.
  2. Whisk in the sugar and cocoa powder until no lumps remain.
  3. Stir in the chocolate chips and cook until completely melted, stirring occasionally.
  4. Turn the heat to low and stir in the RumChata and peppermint schnapps.
  5. Warm the mixture to the desired temperature, then remove from heat.
  6. Pour the hot cocoa into a mug.
  7. Top with whipped cream, a drizzle of chocolate sauce, chopped Andes mints, and a whole Andes mint.
  8. Serve and enjoy!