Make Peppermint Bark Holiday Float
Think of blending cozy hot cocoa with frosty ice cream into one showstopping holiday drink. Yum right? Well that’s the Peppermint Bark Float alright.
This decadent recipe layers velvety hot chocolate with crushed peppermint bark ice cream, creating a festive dessert beverage that delights all your senses.
Imagine sipping rich cocoa while creamy swirls melt into it, warm and cold textures dancing on your tongue.
This inventive twist on classic holiday flavors has become a favorite at winter gatherings.
Pastry chefs praise its balance of sweet chocolate and bright mint notes, while home cooks love how simple it is to prepare.
You’ll learn to craft this crowd-pleaser using everyday ingredients.
The contrast between steaming liquid and cool toppings makes each sip exciting.
Whether hosting a party or enjoying a quiet night in, this drink brings holiday magic to any occasion.
Key Takeaways
- Combines hot chocolate and ice cream for contrasting temperatures.
- Offers a fresh take on traditional holiday flavors.
- Simple recipe with easy-to-find ingredients.
- Creates memorable flavor and texture contrasts.
- Perfect for festive events or cozy nights at home.
Recipe for a Peppermint Bark Float
Here’s the recipe to make a decadent Peppermint Bark Float.
Ingredients (Serves 1)
- Whole milk – 1 cup (240 ml)
- Unsweetened cocoa powder – 2 Tbsp (10 g)
- Granulated sugar – 2 Tbsp (25 g)
- Peppermint extract – ⅛ tsp (0.6 ml)
- Peppermint bark ice cream – 2 large scoops (about 160 g)
- Whipped cream – ¼ cup (60 ml), optional for topping
- Crushed peppermint bark or candy canes – 1 Tbsp (about 6 g), for garnish
Instructions
- Make the hot cocoa
- In a small saucepan over medium heat, whisk together the milk, cocoa powder, and sugar until the cocoa is dissolved and the mixture is steaming (about 3–4 minutes).
- Remove from heat and stir in the peppermint extract.
- Assemble the float
- Place two scoops of peppermint bark ice cream into a large heatproof mug or glass.
- Slowly pour the hot cocoa over the ice cream, letting it melt slightly around the edges.
- Garnish & serve
- Top with whipped cream if desired.
- Sprinkle with crushed peppermint bark or candy canes.
- Serve immediately with both a spoon and a straw for sipping and scooping.
Pro Tip: For extra indulgence, drizzle a little chocolate syrup inside the glass before adding the ice cream.
Discovering the Magic Behind Your Holiday Float
Ever wonder how a simple dessert drink becomes a seasonal sensation? The answer lies in Christina Tosi’s creative genius.
This James Beard Award-winning pastry chef reimagined winter traditions by merging her Michelin-starred expertise with nostalgic flavors.
Christina Tosi’s Inspiration and Background
As founder of Milk Bar, Christina Tosi transformed American desserts.
Her Brooklyn bakery became famous for combining European techniques with playful twists.
She helped two restaurants earn global recognition while developing iconic treats like Crack Pie®.
What makes her holiday float special? Christina blends professional precision with childhood joy.
“My hot chocolate mixes fancy ganache methods with instant cocoa memories,” she explains.
This approach creates depth in every sip while keeping recipes accessible.
A Unique Holiday Tradition
Floats typically scream summer, but Christina flipped the script.
Her version uses steaming cocoa instead of soda, pairing it with Häagen-Dazs’ seasonal peppermint ice cream.
The result? A warm-cold contrast that’s pure winter magic.
- Breaks the “summer-only” float rule with cozy flavors
- Combines high-end techniques with store-bought ingredients
- Transforms basic hot chocolate into layered dessert art
Christina’s secret weapon? Temperature play.
The ice cream melts just enough to create creamy swirls without losing its crunch.
It’s this balance that makes the drink memorable, and why families worldwide adopt it as their new cold-weather ritual.
Tips, Tricks, and Variations for a Memorable Experience
Hosting a holiday gathering? These clever hacks help you serve stunning floats while keeping stress low.
From time-saving prep to creative twists, discover how to customize this treat for any occasion.
Batch Preparation for Holiday Gatherings
Make the hot chocolate base up to 3 days ahead. Store it chilled in airtight containers.
That way you’ll only need to reheat it gently before serving.
Use Dutch-process cocoa for deeper flavor that holds up well when made in bulk.
Set up a DIY topping station with crushed candy canes, whipped cream, and extra bark ice cream.
Guests love personalizing their drinks while you avoid last-minute chaos.
Ingredient Substitutions and Enhancements
Swap whole milk with 2% or almond milk for lighter options.
Want extra minty zing? Stir ½ oz peppermint schnapps into each mug before adding ice cream.
Elevate your presentation with cane peppermint garnishes. Rim glasses with crushed candy pieces or use mini candy canes as stirrers.
Clear mugs showcase those beautiful swirls of melting ice and cocoa.
Floating a Holiday Classic
You’ve got everything needed to craft a holiday classic that blends chef techniques with cozy home cooking.
What makes this recipe shine? It’s your chance to use pastry chef methods without fancy tools.
Adjust the chocolate intensity or swap garnishes, each tweak makes it uniquely yours. The contrast between warm cocoa and cool cream creates magic in every sip.
More than just a drink, it’s a memory-maker. Friends gather around mugs, laughing as candy pieces crunch. Quiet nights glow brighter with this sweet tradition.
You’re not just following steps, you’re joining a worldwide celebration of holiday joy.
Whip it up once, and it’ll become your seasonal signature. That’s the power of blending smart techniques with heartwarming flavors.
Your kitchen just became the tastiest spot on the block.
FAQ
Can I use a different type of cocoa powder for the hot chocolate base?
Yes! Dutch-processed alkali cocoa powder works best for a richer flavor, but natural varieties also work. Just avoid adding extra salt if your cocoa already contains it.
How do I prevent the candy cane garnish from melting too quickly?
Place crushed cane pieces on top just before serving. Chilling your glassware beforehand also helps keep everything frosty longer.
What’s the best way to scale this recipe for a holiday party?
Mix the hot chocolate base in bulk using a large pot, and keep it warm on low heat. Pre-scoop ice cream into cups and store them in the freezer until assembly.
Can I substitute dairy-free alternatives in this recipe?
Absolutely! Swap whole milk for oat or almond milk, and use a dairy-free ice cream. Check labels to ensure cocoa and candy pieces are vegan-friendly.
Why does Christina Tosi’s version stand out compared to others?
The Milk Bar founder layers textures—think crunchy bark, velvety cream, and fizzy soda—to create a nostalgic yet innovative treat that balances sweet and minty notes.
How long can I store leftover chocolate bark pieces?
Keep them in an airtight container at room temperature for up to two weeks or freeze for three months. They’ll stay crisp for future floats or desserts!
