Peppermint Chocolate Coffee Cooler

Every holiday party needs a great drink. Early in the evening, I usually gravitate towards something bubbly and festive. But as the evening progresses, I like to serve something more dessert-like. This peppermint and chocolate coffee cooler hits all the right notes: the right amount of chocolate, cool peppermint ice cream and, if you please, coffee liqueur.

This can be make one day in advance and stored in an airtight container in the refrigerator. Honestly, I don’t think I need to say any more. You’re going to love these!

Three champagne flutes filled with pink peppermint ice cream and chocolate coffee mixture sitting on marble surface with Christmas lights on black background
Yellow twinkling lights against black background with champagne flute filled with pink ice cream and chocolate coffee cooler in foreground
Top down view of champagne flutes filled with brown chocolate liquid with pink ice cream floating all on marble surface
Rectangular metal container filled with pink peppermint ice cream with ice cream scoop resting on top all on marble surface

Watch how to make this coffee cooler:

Three champagne flutes filled with pink peppermint ice cream and chocolate coffee mixture sitting on marble surface with Christmas lights on black background
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Peppermint Chocolate Coffee Cooler

Imagine the perfect holiday drink that combines coffee and chocolate and throws in a bit of peppermint! Well, this super smooth drink/dessert has all those things!
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Drinks
Cuisine: American
Keyword: Christmas, holiday
Difficulty: Easy
Method: Mixing
Servings: 6 servings
Author: Kaleb

Ingredients

For the chocolate sauce

  • ½ cup sugar
  • 3 tbsp cocoa powder
  • 1 ½ tbsp corn starch
  • ½ tsp salt
  • ½ cup water
  • 2 tbsp butter
  • 2 tsp vanilla extract

For the coffee cooler

  • 1 ½ tbsp instant coffee granules
  • 3 cups whole milk
  • 1 recipe prepared chocolate sauce (see above)
  • 2 tbsp sugar
  • ¾ cup coffee liqueur, optional
  • 1 qt peppermint ice cream

Instructions

For the chocolate sauce

  • In a large measuring glass, mix together the sugar, cocoa, cornstarch, salt and water.
  • Cook in the microwave for 2 minutes. Stir and cook another 2 minutes. Stir once again. If the mixture is thick and viscous, the sauce is ready. If it is runny, cook an additional minute.
  • Add the butter and vanilla and stir until smooth. Set aside.

For the coffee cooler

  • In a large bowl, combine the instant coffee and milk. Stir to dissolve the coffee granules.
  • Stir in the chocolate sauce and sugar until the sugar is dissolved.
  • Add the liquor, if using.
  • To serve, place several small scoops of peppermint ice cream in glasses (like flutes) and top with coffee cooler.

Nutrition

Serving: 6 ozCalories: 291 kcal (15%)Carbohydrates: 38.8 g (13%)Protein: 5.4 g (11%)Fat: 12.5 g (19%)Saturated Fat: 7.6 g (48%)Polyunsaturated Fat: 0.6 gMonounsaturated Fat: 3.4 gTrans Fat: 0 gCholesterol: 47 mg (16%)Sodium: 265.5 mg (12%)Potassium: 301.8 mg (9%)Fiber: 0.8 g (3%)Sugar: 34.4 g (38%)Vitamin A: 137.2 IU (3%)Vitamin C: 0 mgCalcium: 175.5 mg (18%)Iron: 0.6 mg (3%)

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