Peppermint Paddy Cocktail
Prep time: 
Total time: 
Serves: 1 serving
Adapted from Food & Wine Cocktails ‘09. Chocolate whipped cream recipe adapted from The Cake Bible, by Rose Levy Berenbaum.
  • 4 ounces (120 ml) prepared white hot chocolate (see links to recipes below)
  • 1 ounces (30 ml) brandy
  • 1 ounce (30 ml) white crème de menthe
  • 1/2 ounce (15 ml) dark rum
  • chocolate whipped cream (recipe below)
  • Peppermint Altoids, crushed
  • 1 cup (240 ml) heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 2-1/2 tablespoons granulated sugar
  • 1-1/2 tablespoons Dutch process cocoa powder
  1. WHIPPED CREAM: In the mixing bowl stir to combine the whipping cream, vanilla extract, sugar, and cocoa powder. Cover and place the mixing bowl and the wire whisk in the refrigerator for at least 1 hour to give the chocolate time to dissolve. Remove and beat with chilled wire whisk at least 2 minutes, until you have stiff peaks.
  2. COCKTAIL: Stir together the prepared hot chocolate, brandy, crème de menthe, and dark rum in the heatproof mug. Top with dollops of chocolate whipped cream and crushed Peppermint Altoids.
More Information

stand mixer with wire whisk attachment (or large mixing bowl + wire whisk)
heatproof mug

Recipe Notes

For a nonalcoholic version, you can omit the alcohol and melt some Peppermint Altoids with the white hot chocolate.

The chocolate whipped cream recipe makes enough for 2 or more servings.
Recipe by Andrea Meyers at