Kahlúa Peppermint Mocha Hot Chocolate

By / Wine + Drinks / May 31st, 2012 / 1

The second is Peppermint Mocha from Kahlúa, whose coffee liqueur has been delighting tipplers around the world since 1936. 100% Arabica coffee beans shade-grown in the Veracruz region of Mexico combined with peppermint dark chocolate derived from the finest cocoa beans. True to its name, it’s a minty mouthful with a chocolate undertone.

It’s very well balanced and you don’t think you have just had a shot of mouthwash. This is the stuff with which to spike your hot chocolate or whip up a decadent coffee cocktail. It might just replace grappa in my espresso.


kahlúa peppermint mocha hot chocolate

Sorry, this recipe isn’t for the children in your family. Only for the young at heart.

2 parts milk
1 part drinking chocolate
1 part Kahlúa Peppermint Mocha

Bring milk to a simmer. Whisk in drinking chocolate. Simmer for 30 seconds while stirring. Add Kahúla Peppermint Mocha. Garnish with peppermint stick and marshmallow.



Sheila Swerling Puritt is a recognized judge at national and international wine, spirit and food competitions. She has maintained an ongoing love affair with the industry dating back to university and has taught in Sommelier programs. She was also President of the Wine Writers Circle of Canada.

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