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Minty Moocha Hot Chocolate

Yield: 2 servings 

2 1/4 cups Real California whole milk

1 1/4 ounces granulated sugar

1 vanilla bean, split, seeds scraped and reserved

3 1/2 ounces semisweet chocolate, chopped

1 ounce peppermint schnapps

1/2 ounce coffee liqueur 

Real California whipped cream

Shaved chocolate

In a 2-quart saucepan, heat milk, sugar and vanilla seeds over medium heat. Add chocolate and whisk until chocolate melts and mixture is smooth and creamy. Remove from heat; add schnapps and coffee liqueur. Pour into 2 large coffee mugs and top with whipped cream and a sprinkling of shaved chocolate.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,