Chocolate Peppermint Mocktail

Chocolate syrup pouring onto a Chocolate Christmas Mocktail with a candy cane

5 from 4 votes

Prepare to elevate your holiday celebrations with this Chocolate Peppermint Mocktail-- The chocolatey delight that's perfect for everyone, sans the alcohol. It's like sipping on a sweet and spicy chocolate treat in a glass, with a generous dollop of fluffy whipped cream on top for that extra indulgence. Crafted with a homemade non-alcoholic Kahlua substitute, it's the ultimate holiday beverage to satisfy your festive cravings! Alcohol+ Dairy-free option.

Prep Time10

Cook Time5

Total Time15

Course: Dessert, Drinks

Keyword: alcohol-free, chocolate, christmas, dairy-free, decadent, easy, family-friendly, holiday, holidays, mocktail, peppermint, sweet, vegetarian

Servings: servings

Calories: 308kcal

Author: Shanika

Ingredients

KAHLUA SUBSTITUTE:

¼ cup filtered water
2 Tbsps organic brown sugar
1 teaspoon instant coffee or espresso powder

HOMEMADE CHOCOLATE SYRUP:

1 cup filtered water
¾ cup organic cocoa powder (You can also use cacao powder)
½ cup organic cane sugar
1 teaspoon vanilla extract
Pinch of ground cinnamon
Pinch of sea salt

MOCKTAIL [PER SERVING]:

½ cup premium chocolate syrup, homemade or store-bought
2 Tbsps Khalua substitute
1 teaspoon molasses
½ teaspoon peppermint extract
½ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon ground allspice
Crushed ice

OPTIONAL TOPPINGS:

Whipped Cream
Candy Canes, crushed or whole
Shaved chocolate (You can also use additional Chocolate syrup)

US Customary - Metric

Instructions

KAHLUA SUBSTITUTE SIMPLE SYRUP:

In a saucepan over medium-high heat, add the water and brown sugar, stirring until sugar has dissolved completely. Remove from heat and whisk in the espresso powder or instant coffee until dissolved.

TO MAKE THE HOMEMADE CHOCOLATE SYRUP:

In a saucepan over medium-high heat, add together all ingredients (whisking them to combine) and bring to a boil, about 1-2 minutes. Once fully combined and smooth, remove from heat and let cool.

TO MAKE MOCKTAIL:

In a bowl, add all of the mocktail ingredients (except for ice) together, whisking until combined.
Assemble the mocktails: Fill your favorite 8-ounce cocktail glass halfway with crushed ice. Add the mocktail mixture until glass(es) is filled. Top with whipped cream, candy canes (crushed or whole), and additional chocolate syrup or shaved chocolate, if desired. Repeat for all servings!
Sip and Enjoy!

Notes

KAHLUA: Kahlúa coffee liqueur is one of the main ingredients in many of the world's favorite cocktails. Therefore, to make this recipe non-alcoholic----I created a great simple syrup substitute.
DAIRY-FREE OPTION: To make this mocktail entirely dairy-free, simply substitute the whipped cream for coconut whipped cream and ensure that any store-bought chocolate syrup and/or chocolate if dairy-free or vegan-friendly.
STORAGE (CHOCOLATE SYRUP): Leftover chocolate syrup can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave for a few seconds.
ALCOHOL VERSION: See FAQ for details!

Nutrition