Milk, condensed milk, chocolate syrup, and peppermint come together in this rich and festive Chocolate Peppermint Mocktail topped with candy canes!

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Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Last December, my kitchen turned into a bit of a peppermint disaster zone. Picture me, arms full of candy canes, trying to crush them with a rolling pin while the dog thought it was a game of fetch. Total chaos. But out of that mess came this Chocolate Peppermint Mocktail, and honestly, it was worth every sticky countertop. The funny thing is, I wasn’t even planning to make it. I had cocoa on the stove, but everyone wanted something cold and fancy-looking. So I grabbed the blender, tossed in whatever chocolatey and peppermint-y things I had, and bam—Christmas magic in a glass. My niece still talks about the candy cane rim like it was the best part of her holiday. And maybe it was. Kids are easy to please, right?

Here’s a quick peek at what’s inside:

Why You’ll Love This Chocolate Peppermint Mocktail Recipe?

So why should you try this instead of just making hot cocoa? Well, first off—it’s cold. Sometimes you don’t want to sip steaming cocoa while you’re sitting next to a fireplace that’s already blasting heat. Second, it’s way prettier. I mean, a chocolatey drink rimmed with crushed peppermint? It looks like you put in way more effort than you actually did. And third—this Chocolate Peppermint Mocktail is just plain fun. You can make one for yourself or whip up a batch for a holiday party, and nobody’s left out because it’s booze-free.

Ingredient Notes:

Let’s talk ingredients for a sec—because each one actually matters here:

Milk: I’ve used whole milk, oat milk, and even almond milk in this. Honestly? They all worked fine.
Sweetened Condensed Milk: This is the secret weapon. Without it, the mocktail’s just milk with chocolate. With it, it’s dessert in a glass.
Chocolate Syrup: Don’t skimp. The better the syrup, the richer your drink. Plus, it doubles as rim glue for the peppermint.
Peppermint Extract: Careful here. A drop too many and suddenly it tastes like you’re drinking toothpaste.
Candy Canes: Optional, but come on—this is a holiday drink. They make it sparkle and feel extra.

How To Make Chocolate Peppermint Mocktail?

Here’s how it comes together:

Rim the Glasses
Dip the rims in chocolate syrup, then roll them in crushed peppermint. It’s a little messy, but hey—it’s Christmas. Stick them in the fridge so the coating sets while you prep the drink.
Blend It Up
Throw the milk, condensed milk, chocolate syrup, and peppermint extract into a blender. Hit pulse. That’s it. Sneak a sip from the spoon, because you deserve it.
Optional Chill Time
If you’re patient (I’m usually not), chill the drink for 20 minutes. It makes it colder and thicker. But let’s be real—most of us pour it straight away.
Pour & Garnish
Bring out those frosty glasses and pour in the mocktail. Top with whipped cream, chocolate shavings, or even more crushed candy cane. Extra points if you balance a candy cane on the rim like a cocktail stirrer.

Storage Options:

Here’s the thing—this mocktail isn’t meant for leftovers. The candy rim gets sticky and sad if it sits overnight. But if you’ve got extra (which, let’s be honest, you probably won’t), pour it into a jar, pop it in the fridge, and shake it up the next day.

Variations and Substitutions:

This Chocolate Peppermint Mocktail is kind of a blank canvas, so feel free to play around:

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Use coconut milk for a tropical twist that still feels holiday-ish.
Add a dash of vanilla extract to soften the peppermint.
No candy canes? Use crushed peppermint bark instead—it’s just as festive.
Want it richer? Swap condensed milk with half-and-half.

What to Serve with Chocolate Peppermint Mocktail?

This mocktail shines on its own, but if you’re serving it with snacks, here’s what works:

Christmas cookies—gingerbread, sugar cookies, shortbread. Basically, anything sweet.
Salty bites—pretzels or popcorn balance the richness.
Chocolate desserts—brownies or peppermint bark make it over-the-top indulgent.

Frequently Asked Questions:

Can I make this ahead of time?
Sort of. Blend it and keep it in the fridge, but don’t rim the glasses until you’re ready to serve.

Is there a dairy-free option?
Yep! Just swap in almond or oat milk and grab coconut condensed milk. Works like a charm.

Do I really need a blender?
Not at all. You can whisk it. It won’t be as frothy, but the taste? Still on point.

So there you have it—my go-to Chocolate Peppermint Mocktail that saves me every holiday season. What do you think—would you serve this at a Christmas party, or keep it just for cozy nights in with Netflix and fuzzy socks?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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