Alright, guys! I have an adult St. Patrick’s Day hot chocolate bomb recipe that’s boozy!
I’ve added peppermint schnapps liquor to this hot chocolate bomb recipe, so I hope you like it!
You won’t want your kids anywhere around these!
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Like all of my other hot cocoa bomb recipes, these St. Patrick Day hot cocoa bombs are simple to make and very few ingredients with just a tad bit of your time.
Don’t forget that hot chocolate bombs can make great homemade gifts.
If you are having a girl’s night, these would make a fun addition.
Follow my easy hot cocoa bomb recipe with peppermint schnapps liquor tutorial below to make your own boozy hot chocolate bombs today.
- 8 oz bright green vanilla flavored candy melts
- 6 tbsp hot cocoa
- 2 shots peppermint schnapps liquor
- 6 Andes Candy mints
- Semisphere silicone mold
- Microwave safe bowl, spoon or large pastry brush, large plate, small plate, pastry piping bag or ziplock bag, a tablespoon
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 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 them onto the chilled plate.
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 with 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 the bomb in a mug and pour 6 oz of hot milk over it, Stir and enjoy!
I hope you enjoy this variation on the VERY popular hot chocolate bomb!
These green St. Patrick’s Day hot chocolate bombs are SO good (and easy). Please give them a try.
By the way, do you know WHY you are supposed to wear green on ST. Patrick’s Day?
The tradition says that leprechauns can’t see you if you are wearing green.
They will pinch you if they can see you.
Make sure you wear green!