I’ve been making Peppermint Patty cocktails at holiday parties for years, and honestly, nothing gets people grinning faster. There’s just something magical – and a little mischievous – about serving up a boozy version of those old-school, foil-wrapped chocolate-mint candies we all went nuts for as kids.
I’ll never forget the first time I mixed a batch for a winter get-together. My buddy Mike took one sip, looked at me wide-eyed, and asked, “Wait, what’s in that chocolate-mint thing?” When I rattled off the ingredients, he cracked up: “So basically… it’s candy for adults?” Exactly, Mike. That’s the spirit. Ever since, it’s become my unofficial – okay, official – signature holiday drink.
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What I love about the Peppermint Patty isn’t just the nostalgia (though that certainly kicks in with every sip). It’s how the cool mint lifts up the rich chocolate flavors, while the cream wraps it all together into something seriously decadent but not at all heavy. If you’re a fan of Thin Mints, mint-chocolate chip ice cream, or ordering dessert cocktails “for the table” (but really for yourself), you’ll want to try this.
What You’ll Need
Here’s what I use for each drink:
- 1 ounce peppermint schnapps
- 1 ounce crème de cacao (I usually go dark for more chocolate oomph)
- 1 ounce heavy cream
- 1 tablespoon chocolate syrup (plus a little extra for the glass)
- Ice cubes for shaking
- Optional: mint leaf or chocolate shavings to make it pretty
Glass-wise, I like a classic martini glass – something about swirling the chocolate syrup around the inside just makes it look festive and fancy. If you’re channeling old-school vibes, a coupe glass is a fun touch too.
How To Make It
- Drizzle chocolate syrup around the inside of your glass and give it a gentle swirl – you want chocolate in every sip!
- Fill your cocktail shaker with ice, then pour in the peppermint schnapps, crème de cacao, and heavy cream.
- Shake hard for 15–20 seconds (until the shaker feels icy-cold).
- Strain carefully into your chocolate-striped glass.
- Top with a mint leaf or a flurry of chocolate shavings, if you’re feeling extra.
Pro tip: These are dangerously smooth. The first time I made a party-sized batch, I underestimated just how quickly they’d disappear. If you try to stand up too fast after your second one, well… let’s just say, pace yourself!
For friends who don’t drink, I mix up a “mocktail” version: a splash of peppermint extract (about 1/4 teaspoon), a couple tablespoons of chocolate syrup, and cold milk. It won’t make you tipsy, but the flavor is still spot-on.
I love pairing Peppermint Pattys with gooey brownies, flourless chocolate cake, or – if I’m feeling classy – a simple cheese board piled with dried cherries and nuts. The mint cuts through the richness in just the right way.
Looking to riff on the classic? Sometimes I swap in chocolate-mint liqueur for the crème de cacao, or add a splash of Bailey’s if I want more of a dessert-in-a-glass vibe. On sweltering summer nights, I’ve even blended it with ice for a grown-up milkshake situation (big hit).
No matter how you make it, a Peppermint Patty always feels like a treat – a little nostalgic, a lot indulgent, and exactly what you crave when you want to cap off a great meal or just toast to “just because.” Cheers!
