Table of Contents
  1. Watch how to make this coffee cooler:
  2. Peppermint Chocolate Coffee Cooler Recipe

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

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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

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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

Peppermint Chocolate Coffee Cooler

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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 Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 6 servings

Ingredients

For the chocolate sauce

  • ½ cup sugar
  • 3 tbsp cocoa powder
  • 1 ½ tbsp cornstarch
  • 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: 6oz | Calories: 291kcal | Carbohydrates: 38.8g | Protein: 5.4g | Fat: 12.5g | Saturated Fat: 7.6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.4g | Trans Fat: 0g | Cholesterol: 47mg | Sodium: 265.5mg | Potassium: 301.8mg | Fiber: 0.8g | Sugar: 34.4g | Vitamin A: 137.2IU | Vitamin C: 0mg | Calcium: 175.5mg | Iron: 0.6mg
Course Drinks
Cuisine American
Difficulty Easy
Method Mixing

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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