Imagine curling up on the couch after a long, chilly day, drink in hand – a cool, creamy cocktail with a minty snap and just the right amount of chocolate. That’s the Polar Bear cocktail for you. I actually first discovered it at a friend’s holiday party last winter, when someone handed me a glass – and I was immediately hooked. Ever since, it’s become my go-to when I want something that feels a little indulgent but still somehow refreshing.
The Polar Bear doesn’t have a huge backstory, but it apparently got popular at ski resorts back in the ‘80s – makes sense, because it’s the kind of drink that can warm you up while still tasting crisp and wintery. The name fits perfectly; I swear, one sip and you can kind of imagine yourself out on some snowy expanse, bundled up but savoring that cooling mint.
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I’ve tinkered with a bunch of variations, but the classic is hard to beat. There’s something comforting about sticking with the tried-and-true, especially when the weather’s lousy and you just want to hunker down with a good movie.
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Here’s the basic recipe I stick with:
- 1 ounce peppermint schnapps
- 1 ounce white crème de cacao
- 1 ounce heavy cream
- Plenty of ice
Rocks glass or martini glass – your call. I lean toward a rocks glass, honestly. It’s got just the right heft for this kind of cocktail.
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How I make it:
- Fill a shaker with lots of ice.
- Add the schnapps and crème de cacao.
- Pour in the heavy cream (fresh makes a difference).
- Shake it like you mean it – at least 15 seconds, until it’s nicely chilled.
- Strain into your glass.
I will admit: I totally forgot to chill my glass last weekend when some friends came by. It was still delicious, but do yourself a favor and stick it in the freezer for a few minutes first. Makes a difference.
And if you’ve got someone who doesn’t drink, there’s a surprisingly good nonalcoholic version: just cream, a dash of peppermint extract (seriously, go easy; you don’t want it overpowering), and a bit of chocolate syrup. My nephew is a fan and he’s very tough to impress.
Pairing-wise, this drink plays well with way more snacks than you might guess. Last Christmas, I put out a cheese board – some sharp cheddar, some brie – and was genuinely surprised at how good the combo was with the cocktail. It’s also a natural with brownies or any rich chocolate dessert – the mint from the drink is like an instant upgrade.
Every once in a while, I’ll swap out the peppermint schnapps for crème de menthe for a sweeter, greener twist. I’ve even made it with coconut cream (ran out of heavy cream once – improvised!), and it gave the drink a funky, tropical spin that wasn’t half bad.
Funny thing is, I thought this would just be a winter treat, but it’s actually great all year. Cozy and creamy in the cold, and somehow the mint keeps it refreshing when it’s warm out. Now my friends just ask for “the mint chocolate thing” whenever they come over for game night.
Final tip from experience: Don’t cheap out on the peppermint schnapps. I tried a bargain bottle once and regretted it – the whole drink tasted weirdly artificial. Get the good stuff. Some corners just aren’t worth cutting.
