Spiked Andes Mint Hot Chocolate Bombs

Andes Mint Hot Chocolate Bombs are a perfect “warm me up” treat to indulge in, and you will love this adult version of this popular hot beverage!

Hot chocolate is definitely top on the list for the best cold weather drink. A winter season just wouldn’t be complete without the flavor and richness of that cozy tradition. But now, these Andes Mint Hot Chocolate Bombs are the new fun way to make everyone’s favorite drink.

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If you haven’t jumped on the hot chocolate / cocoa bomb bandwagon yet, now is the time! These deliciously decadent spheres are filled with hot chocolate mix, Peppermint Schnapps, and Andes Mints for an extra dose of mint flavor.

How to Make Spiked Andes Mint Hot Chocolate Bombs

These Hot Chocolate Bombs offer a little bit of a kick with the addition of peppermint schnapps, and everyone’s favorite Andes mint candies! You will need a couple of specialized items, mainly a hot cocoa bomb mold.

Ingredients:

8 oz bright green vanilla flavored candy melts
6 tbsp hot cocoa
2 shots peppermint schnapps liquor
6 Andes Candy mints

Instructions:

Place a large plate into the freezer. Pour candy melts into a microwave safe bowl and heat in the microwave for 30 second intervals, until fully melted. Stir well between each heating session. Using a spoon or large pastry brush, coat each of the hot chocolate bomb mold cavities with the melted candy. Place into the freezer for 5 minutes, and repeat to add another coat of melted candy, then chill for an additional 5 minutes.

Mix the peppermint schnapps and cocoa mix. Stir well. Unwrap 6 Andes candies and chop each one into 3 pieces with a knife. Remove the plate and candy coated mold from the freezer. Remove candy coated half spheres from mold and place onto the chilled plate. Heat the small plate in the microwave for 2 minutes.

Place one candy coated half sphere upside down on the heated plate and move around to slightly melt the rim. Add about 1.5 tablespoons of the schnapps and cocoa mixture to the half sphere. Place another candy coated half sphere upside down on the plate and move around to melt the rim, rubbing it around in the excess melted candy on the plate.

Stick that half sphere on top of the other, and very gently secure the two together. *They should go together no problem, but if you do have an issue, simply rub a little extra melted candy along the seam where there is a gap. Pour remaining melted candy into a pastry bag or ziplock bag and heat in 30 second increments until fully melted, massaging the bag between each heat session. Once melted, cut off the tip of the bag and drizzle melted candy on top of the bomb in a back and forth motion.

Place 3 cut pieces of Andes candies on top of each cocoa bomb. To use, place bomb in mug and pour 6 oz of hot milk over it, Stir and enjoy!

How to Use a Mint Hot Chocolate Bomb to Make Cocoa

To turn these bombs into a warm cup of cocoa, you are going to follow very similar instructions to making a regular cup of cocoa. Heat your milk (or water) in a saucepan over medium heat just until the edge of the milk begins to bubble. Then carefully pour the warmed milk over a Spiked Andes Mint Hot Chocolate Bomb in a mug and stir until its all fully mixed.

How long do they last?

Since these are filled with more of an actual chocolate ganache mixed with the schnapps than just a powdered cocoa mix, I would only keep them about 2 weeks. You want to store them at room temperature in an airtight container.

More Chocolate Drink Ideas:

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