RumChata's Peppermint Bark Recipe: an Irresistible Temptation

No holiday season is complete without a tasty, peppermint-flavored drink, and RumChata’s peppermint bark recipe just might be the savior you are looking for. Although it’s not reinventing the wheel, this one simply does the job with a simple list of ingredients and a clear list of instructions. RumChata’s peppermint bark recipe also comes with different variations. Make sure to check it out.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• RumChata's Peppermint Bark Recipe
• Comments

Ingredients

• RumChata liqueur — 1 ¼ oz.
• Peppermint schnapps — 1 ¼ oz.
• Heavy cream — 1 ¼ oz.
• Peppermints — 1 tbsp., crushed
• Chocolate chips — 2 tbsp.
• Ice — 1 pack

Instructions

1. Let’s start with the rimming ingredients. Make sure the peppermints are crushed nicely, place the peppermints in a plastic bag, and crush them with a mallet.

2. Melt the chocolate chips. You can do that using a microwave.

3. Dip your serving glasses into the melted chocolate and coat with the crushed peppermint.

4. Take a cocktail shaker and fill it with ice.

5. Pour in the liqueur, schnapps, and heavy cream.

6. Cover and shake for half a minute or so.

7. Pour the beverage into your serving glasses.

Substitutions

• Heavy cream — RumChata’s peppermint bark recipe is better when you use heavy cream, as it brings much to the table in terms of flavor and aesthetics. If you're concerned with using heavy cream, feel free to use half-and-half instead. At least that’s what we did, and we were quite pleased with the results. The looks and the taste are still there.

• Peppermint schnapps — As the flavor might not be for everyone, we considered some alternatives. Creme de Menthe would be the ideal replacement in terms of flavor, but that could be hard to find. Smirnoff’s peppermint twist, on the other hand, might be more accessible.

• Chocolate chips — While you can go with dark or semi-sweet chocolate chips, we found out that white chocolate chips work better in terms of flavor. Chocolate sprinkles could be considered too, if chocolate chips are not your thing.

Variations

• Alcohol-free — Although the alcohol is a big part of RumChata’s peppermint bark recipe, sometimes you just have to tone it down. If that’s the case with you, a mix of 1 cup of cream of coconut and 1 cup of coconut milk will do the job of replacing RumChata liqueur. Blend the two until the mixture is smooth. To replace the peppermint schnapps, combine Italian soda with peppermint extract. Although there is no alcohol in this one, it tastes even better.

• Stronger — Peppermint schnapps come in different variations. While a 30-proof or 60-proof might not be strong enough for you, a 100-proof packs a strong punch and it just might be what you need. So, opt for the 100 proofs if that’s what you need. You can also use more liqueur as well.

Equipment

• Cocktail shaker

• Measuring cup

• Microwave

• Serving glasses

• Plastic bag

• Mallet

Storage

• Although RumChata’s peppermint bark should be consumed at once, you can still refrigerate it. Simply transfer the leftovers to an airtight container or a jar with a strong lid.

• Once stored in your fridge, you can enjoy the leftovers for the next two days.

Pro Tips

• The ingredients — Keep in mind that since this is a cocktail, you have the freedom to increase or decrease the amounts. If you’d like to have your drink lighter, omit heavy cream. If you feel like having a stronger drink, don’t hesitate to use more liqueur. opposite as well.

• Add some twist — RumChata’s peppermint bark recipe is a simple, minimal one, and that could be part of its charm. But keep in mind that you can always change that. For a cool twist, feel free to add some spices like ginger and cinnamon. Some even prefer adding some salt to the mix.