I first stirred together a peppermint schnapps drink like this one on a snowy evening in Riga, while stringing tiny lights around the window and listening to rain turn into ice on the streetlamp. There is something about the way chocolate meets mint and bubbles that feels like a small, thoughtful ceremony; it warms a room without asking for attention.
This recipe comes back to me every season because it is both indulgent and easy. You get a chocolate rim that gives a soft, almost satin texture to the first sip, and then the mint cuts through with a clean, cool note. It is close to peppermint bark candy, but lighter, fizzy, and a bit cheeky. Actually, scratch that admission about cheeky. Sometimes I make it on a random Tuesday just to mark the day as worthy of a little ritual.
Friends often ask how to lift a simple brunch or toast without fuss. This drink does that. It feels special but it does not demand work. And yes, sometimes guests arrive with rosy cheeks and a bottle of wine, and you need something quick and nice. That is when this recipe shines.
To make the Peppermint Bark Mimosa, you will need the following ingredients:
In a small microwave-safe bowl, microwave ¼ cup chocolate chips in 30-second increments, stirring between each, until melted and smooth, about 1 minute total. Pour the melted chocolate onto a small plate.
Place 3 candy canes in a small zip-top bag and crush with a meat mallet or rolling pin. Pour the crushed candy canes onto a separate plate.
First, dip the rims of champagne flutes in chocolate, then coat them in crushed candy canes.
Add 1 ounce peppermint schnapps to each glass and top with Champagne or Prosecco.
To serve, garnish with full candy canes. Enjoy!
Gather a few ordinary things that make this mirthful project easy. A small bowl that is safe for the microwave to melt chocolate is perfect. A sturdy bag with a zip closure is great for crushing candy canes. Use a rolling pin or the bottom of a heavy mug if you must. Two shallow plates work well for dipping the rims, one for the melted chocolate and one for the crushed candy. Champagne flutes are lovely because they hold the bubbles and show off the rim, but wine glasses are fine in a pinch.
Also have a measuring cup or jigger for the peppermint schnapps, and a bottle opener for the bubbly. Nothing disrupts the magic of the moment like wrestling with a stubborn cork. If you do not own a mallet, I once used a jar and survived. It felt domestic and slightly heroic.
Short bursts in the microwave. Trust me, I burnt the chocolate once and had to start over. Heat the chocolate cautiously, stirring between each short interval so it stays glossy and smooth. This will give you a rim that clings to the candy and does not flake off in clumsy crumbs.
Crush the candy canes to the size of fine sea glass, not dust. I used to pulverize them because I was in a hurry, and the result was sad, like powdered snow that would not stick. Gentle taps with a rolling pin keep the pieces pretty and crunchy, which is the contrast you want against the effervescence.
Measure the schnapps and pour it into the glass before adding the bubbles. That order helps the flavors marry as the champagne or prosecco rises through the mint. Sometimes I forget, and it still tastes nice, but when I do it the intentional way, every sip is balanced and steady. Do not chill the glasses too hard in advance. A slight coolness helps the chocolate set, but freezing brings condensation and makes the candy slide away. Been there, learned that.
Choose a dry bottle of bubbly. A sweeter sparkler can fight with the peppermint and make the whole cup cloying. A drier choice keeps the mint bright and the chocolate grounded, like a quiet companion rather than a shout.
A Soft Twist with Dark Chocolate Depth: Swap semisweet for dark chocolate chips if you want more bite and a brooding finish. Add a tiny pinch of sea salt to the crushed candy for a sophisticated flip. I did this once during a late film night with my husband, and it felt serious in a good way.
A Berry Blush for a Touch of Tartness: Drop a few fresh raspberries or a splash of cranberry juice into the schnapps before topping with bubbly. The fruit lifts the drink and softens the mint. Be careful with quantities, because too much juice will quiet the fizz, and you will miss that bright lift. I made a pink version for Mila, and she declared it pretty, which is a win in my book.
Creamy Dream with a Whipped Topping Surprise: Add a spoon of whipped cream and sprinkle extra candy cane on top for a dessert feel. It becomes more like a float and less like a straight cocktail, so serve it with lighter snacks. I reach for this when I need comfort, after a long day of sketches and client calls. It helps.
For a holiday brunch, set a tray of glasses on a coffee table near plates of cheese and crackers. Sharp cheddar or salty pretzels cut through the sweetness nicely. Fresh fruit skewers with strawberries and grapes make the table feel bright and inviting. I once paired these with buckwheat blinis and smoked salmon, and the mix felt both casual and elegant.
For a cozy night, try chocolate-dipped pretzels or shortbread cookies. A small sprig of mint or a thin shard of chocolate on the rim adds a little theatre. For children or non-drinkers, create a version for children with sparkling cider and peppermint syrup so everyone can toast together. Mila loved the ceremony of it, tiny candy canes and all.
Can I make this peppermint schnapps cocktail ahead of time?
Yes and no. You can prep the rims earlier in the day by dipping and coating them, then keep the glasses in the fridge so the chocolate sets. But hold off on adding the schnapps and bubbles until the very last moment, because the sparkle is fleeting and you want every glass to feel alive. If you must travel with components, transport them separately and assemble on site.
What if my pantry is bare and I do not have peppermint schnapps?
You can mimic the flavor with a small measure of vodka and a drop or two of peppermint extract, tasting as you go because the extract is strong. Another warm option is creme de menthe for a sweeter, greener finish. I improvised this once in Dublin, and it saved the party, though the original schnapps still feels like the truer note to my palate.
Is there a way to make this peppermint mimosa non alcoholic?
Absolutely. Replace the schnapps with peppermint syrup or a little peppermint extract diluted in sparkling water, and use non alcoholic sparkling wine or cider. It keeps the ritual and the rim, and it makes the moment inclusive for everyone at the table.
How can I make this peppermint schnapps drink for a party?
Scale the ingredients by the number of guests, and rim extra glasses because the crushed candy canes disappear quickly. Set up a station where guests can serve themselves with measured schnapps shots and a chilled bottle of bubbly to top the glasses. It lets you stay social and keeps each pour consistent. Trust me, that little organization saves you from running back and forth and lets you enjoy the gathering.
Add a touch of holiday magic to your brunch spread with this delightful Peppermint Bark Mimosa. Merging the crispness of sparkling wine with the deliciously festive notes of minty chocolate, this drink embodies the spirit of the season in every delightful sip.
Great for a crisp, sweet holiday sip. Cheers!
