Peppermint Bark Shots with a Spicy Kick to Warm Up Your Holiday Season

Every year when the first real chill hits the air, my mind immediately goes to holiday planning. I think about cozy sweaters, twinkling lights, and of course, all the festive flavors. For years, peppermint bark was the star of our family’s treat table. Last Christmas, my sister-in-law, bless her heart, brought over a bottle of peppermint schnapps and suggested we try making some holiday shots.

We mixed up a simple concoction, and while it was tasty, it felt like it was missing something. It was sweet, minty, and creamy, but it didn’t have that “wow” factor I love to bring to my recipes. Later that evening, after everyone had gone home, I was tidying up the kitchen and saw my bottle of Ancho Reyes Chili Liqueur sitting on the bar cart. A little lightbulb went off.

What if I added just a touch of smoky, gentle heat to cut through the sweetness? The next day, I started experimenting. The combination of cool peppermint, rich white chocolate, and that subtle, warming spice from the chili liqueur was absolutely magical. These Peppermint Bark Shots were born, and they’ve been the talk of every holiday gathering since. It’s my little secret for turning a simple holiday drink into a truly unforgettable experience.

Skip to My Special Recipe!

Why This Peppermint Bark Shots Recipe Works

Peppermint bark is a holiday staple that folks have loved for generations. It’s a simple, perfect combination of chocolate and mint that just screams festive. It makes sense that this classic candy would eventually inspire cocktails and shots. Most recipes you’ll find stick to the basics, usually combining a chocolate liqueur, peppermint schnapps, and vodka or cream.

Those recipes are perfectly fine. They capture the essence of the candy in a glass. But I always feel like a great recipe should be a little bit of a surprise. It should make you pause for a second and wonder what that delightful, unexpected flavor is.

That’s where my little twist comes in. The secret ingredient that makes these Peppermint Bark Shots so special is the Ancho Reyes Chili Liqueur. It might sound a little strange at first, pairing chili with peppermint and white chocolate, but trust me on this one. It’s not about making the shot spicy hot. It’s about adding depth and complexity.

The Ancho Reyes provides a gentle, smoky warmth that builds slowly on the finish. This subtle heat beautifully balances the sweetness of the white chocolate liqueur and the cool, bright flavor of the peppermint schnapps. It elevates the drink from a one-note sweet treat into a sophisticated little sipper with a memorable finish. It’s the kind of small change that makes a huge impact, turning a good recipe into a truly great one that will have your guests asking for the secret.

Ingredients for Peppermint Bark Shots

Pulling together these festive shots is wonderfully simple, and the magic truly lies in the combination of just a few key ingredients. Each one plays a crucial role in creating that perfect balance of sweet, minty, and warm. Here’s exactly what you’ll need to have on hand.

• 2 oz White Chocolate Liqueur
• 1 ½ oz Vodka
• ½ oz Peppermint Schnapps
• ¼ oz Ancho Reyes Chili Liqueur
• For Garnish:
  • Crushed Peppermint Candies
  • Melted Dark Chocolate
  • Finely Grated Dark Chocolate

Let’s talk about our star player, the Ancho Reyes Chili Liqueur. This isn’t your average spicy spirit. It’s made from ancho chiles, which are dried poblano peppers, and it has a rich, smoky flavor with just a touch of sweet spice. A little goes a long way, and its warmth is the secret to making these shots so unique.

For the white chocolate liqueur, I recommend using a good quality brand like Godiva or a similar premium option. A better liqueur will give you a creamier, more authentic white chocolate flavor without being overly sugary. The same goes for the vodka. You don’t need the most expensive bottle on the shelf, but a smooth, mid-range vodka like Tito’s or Ketel One will ensure there’s no harsh alcoholic bite, letting the other flavors shine.

When it comes to the garnishes, don’t skip them. The chocolate and peppermint rim looks beautiful, and it adds a wonderful texture and flavor to every sip. Using a good quality dark chocolate for melting and grating provides a nice, slightly bitter contrast to the sweet shot. It’s all about building layers of flavor and texture for the perfect holiday treat.

Step-by-Step Instructions For Making Peppermint Bark Shots

Putting these shots together is quick and easy, which is exactly what you need during the busy holiday season. The most important part is the prep work for the glasses. It makes all the difference in presentation and taste.

Step 1: Prepare Your Shot Glasses

First things first, let’s get those glasses looking festive. You’ll want to dip the rims to create that classic peppermint bark look. I find it easiest to have two small, shallow plates ready. One for the melted dark chocolate and one for the crushed peppermint candies. Simply dip the rim of each shot glass into the chocolate, letting any excess drip off, then immediately dip it into the crushed candies, rotating to coat it evenly. Once all your glasses are rimmed, pop them in the freezer. This helps the chocolate set quickly and keeps the shots perfectly chilled when you serve them.

Step 2: Fill Your Cocktail Shaker

Grab your trusty cocktail shaker. If you don’t have one, a mason jar with a tight-fitting lid works just as well in a pinch. Fill it about halfway with ice. You want plenty of ice to make sure the mixture gets very cold, very fast. A well-chilled shot is always smoother and more refreshing.

Step 3: Pour in the Liqueurs and Vodka

Now for the fun part. Using a jigger for accurate measurements, pour the white chocolate liqueur, vodka, peppermint schnapps, and that special Ancho Reyes Chili Liqueur directly into the shaker over the ice. Precise measurements are key here to maintain that perfect balance of flavors we’re going for.

Step 4: Shake Vigorously

Secure the lid on your shaker tightly. Nobody wants a cocktail mishap in the kitchen. Now, shake it like you mean it for about 15 seconds. You’ll know it’s ready when the outside of the shaker becomes frosty and feels ice-cold to the touch. This vigorous shaking not only chills the liquid but also aerates it slightly, giving it a lovely, smooth texture.

Step 5: Strain and Serve

Take your prepared shot glasses out of the freezer. Uncap your shaker and strain the chilled mixture evenly into each glass. The strainer will hold back the ice, ensuring a smooth, undiluted shot. Try to pour carefully to avoid messing up those beautiful rims you worked so hard on.

Step 6: Garnish and Enjoy

For the final touch, take a small piece of dark chocolate and a fine grater or microplane. Gently grate a little chocolate over the top of each shot. This adds a lovely visual contrast and a final hint of rich chocolate aroma. Serve them immediately while they’re perfectly chilled. Cheers to that!

How To Serve Peppermint Bark Shots

Serving these Peppermint Bark Shots is all about embracing the festive spirit. Because they are so visually appealing with their decorated rims, you’ll want to show them off. The best way to serve them is immediately after shaking, while they are still ice-cold and the grated chocolate is floating delicately on top.

I love to arrange them on a special holiday-themed tray. A silver platter, a rustic wooden board, or even a slate cheese board can make for a stunning presentation. This makes it easy to carry them out to your guests and adds a touch of elegance to your party. They are the perfect welcome drink for a holiday gathering or a fun after dinner treat to serve alongside dessert.

These shots are fantastic for a variety of occasions during the holiday season. Consider serving them at:

• Christmas Cocktail Parties: They are an instant crowd-pleaser and a great conversation starter thanks to their unique spicy kick.
• Cookie Exchange Gatherings: After an afternoon of tasting sweet treats, the cool mint and subtle heat of these shots offer a wonderful contrast.
• New Year’s Eve Celebrations: They make for a fun and festive toast to ring in the new year with a little bit of warmth.
• As a Dessert Shooter: Serve them in place of a heavy dessert. They pair beautifully with a simple plate of chocolate truffles or even just a cup of coffee.

No matter when you serve them, make sure the glasses are well-chilled. The cold temperature enhances the cool peppermint flavor and makes the subtle warmth from the chili liqueur a more pleasant and surprising finish. It’s a small detail that makes a big difference in the overall experience.

How To Store & Reuse Peppermint Bark Shots Leftovers

While these shots are best enjoyed fresh, sometimes you might want to prep ahead for a party or you might have some of the mixture left over. The good news is that storing the liquid is quite simple, so none of it has to go to waste. Proper storage will keep the flavors balanced and ready for your next festive moment.

If you’re making a big batch for a party, you can mix all the liquid ingredients, the white chocolate liqueur, vodka, peppermint schnapps, and Ancho Reyes, ahead of time. Simply combine them in a bottle or a jar with a tight-fitting lid. You can store this pre-mixed cocktail base in the refrigerator for up to a week. The alcohol content is high enough to preserve it well.

When you’re ready to serve, just give the bottle a good shake to recombine everything, as some liqueurs can settle. Then, pour the desired amount into an ice-filled cocktail shaker and shake until chilled as you would normally. This way, you get a perfectly cold shot every time without having to measure out individual ingredients in the middle of your party.

Here are a few tips for storing and reusing:

• Store the Liquid Only: Never store the mixed shots with ice, as it will melt and dilute your delicious concoction. Always store the liquid base separately in the refrigerator.
• Rim Glasses Just Before Serving: While you can rim the glasses an hour or two ahead and keep them in the freezer, they are best when done closer to serving time. The crushed candy can start to get sticky if left for too long.
• Reusing Rimmed Glasses: If you have leftover rimmed glasses, you can gently rinse out the inside and let them air dry. They might not be perfect for a second round, but they can certainly be used for a more casual drink later on.

Storing the base mixture is a fantastic time-saver for holiday entertaining. It lets you be the host who can effortlessly pour a round of stunning, complex shots without being stuck behind the bar all night. A little preparation goes a long way in making your gathering feel smooth and festive.

Substitutions & Variations For Peppermint Bark Shots

One of the best things about a simple recipe like this is how easy it is to tweak and customize. Whether you have a dietary restriction, can’t find a specific ingredient, or just want to experiment with different flavors, there are plenty of fun ways to make these Peppermint Bark Shots your own.

If you can’t find Ancho Reyes Chili Liqueur, you could try another spicy liqueur. A cinnamon liqueur like Fireball would offer a different kind of warmth, creating more of a “spicy mint” flavor. For a smokier profile without the heat, a tiny splash of mezcal could work, though you’d want to use it very sparingly. If you want to omit the heat altogether, you can simply leave it out for a more traditional peppermint bark shot.

You can also play with the main spirits and liqueurs. Here are a few ideas to get you started:

• Flavorful Vodka: Try using vanilla, whipped cream, or even chocolate-flavored vodka to add another layer of dessert-like flavor.
• Different Liqueurs: Swap the white chocolate liqueur for a dark crème de cacao for a “dark chocolate peppermint bark” version. Or, add a splash of hazelnut liqueur for a nutty twist.
• Make it Creamy: For a richer, creamier shot reminiscent of a dessert martini, replace the vodka with an equal amount of Irish cream liqueur or RumChata. This will make it thicker and more decadent.
• Non-Alcoholic Version: To make a family-friendly version, you can use white chocolate syrup, a splash of peppermint extract (a little goes a long way), a bit of non-alcoholic vodka substitute, and a dash of chipotle powder mixed with simple syrup to mimic the smoky heat. Shake with milk or cream instead of spirits.

Don’t be afraid to experiment with the garnishes either. A rim of crushed chocolate cookies instead of peppermint candies could be delicious, or you could add a tiny swirl of whipped cream on top before grating the chocolate. The core recipe is a fantastic starting point for all sorts of creative and festive fun.

5 FAQs About Peppermint Bark Shots

Here are some straightforward answers to the most common questions I receive about this Peppermint Bark Shots recipe.

What makes these Peppermint Bark Shots spicy?

That’s the secret star of the show! The gentle warmth in these shots comes from a small amount of Ancho Reyes Chili Liqueur. It’s important to know that this isn’t about creating a fiery, hot-in-your-mouth kind of spice. Ancho chiles are actually dried poblano peppers, and they are known for being relatively mild with a deep, smoky, and slightly fruity flavor profile.

When you add just a quarter of an ounce to this recipe, the liqueur introduces a subtle, complex warmth that builds on the back of your palate after you take a sip. It’s designed to complement the other flavors, not overpower them. The heat cuts through the sweetness of the white chocolate and contrasts beautifully with the cooling sensation of the peppermint, making the shot feel balanced and sophisticated. If you’re worried about the spice level, you can start with even less and adjust to your taste, but I find a quarter ounce to be the perfect amount for that “what is that amazing flavor?” reaction.

Can I make Peppermint Bark Shots ahead of time for a party?

Absolutely, and it’s one of my favorite hosting hacks during the holidays. You can easily batch the liquid ingredients for the Peppermint Bark Shots ahead of time to make serving a crowd much easier. Simply calculate how many shots you plan to serve and multiply the ingredients accordingly. Mix the white chocolate liqueur, vodka, peppermint schnapps, and Ancho Reyes Chili Liqueur together in a large pitcher or a bottle with a secure lid.

You can store this pre-mixed cocktail base in your refrigerator for up to a week. When your guests arrive and you’re ready to serve, all you have to do is pour the refrigerated mixture into an ice-filled cocktail shaker, give it a good shake for about 15 seconds to chill it down, and strain it into your prepared glasses. I still recommend preparing the chocolate and peppermint rims on the shot glasses closer to serving time, maybe an hour or two beforehand, and keeping them in the freezer so they are perfectly set and chilled.

What is the best white chocolate liqueur for Peppermint Bark Shots?

The quality of your white chocolate liqueur can really make or break this drink. Since it’s the primary flavor component that provides the creamy, sweet base, using a good one is key. A lower-quality liqueur can sometimes taste artificial or overly sugary, which can throw off the balance of the whole shot. My personal go-to is Godiva White Chocolate Liqueur. It has a rich, velvety texture and a genuine white chocolate flavor that isn’t cloying.

Another excellent option is Mozart White Chocolate Liqueur. It’s also very creamy and has a lovely vanilla and caramel note that works beautifully in this recipe. If you can’t find either of those, look for a liqueur that lists real cocoa butter among its ingredients. That’s usually a good sign that you’re getting a quality product. Ultimately, choose one that you enjoy the taste of on its own, as its flavor will be front and center in your Peppermint Bark Shots.

How do I get the perfect chocolate and candy rim on my shot glasses?

Getting a beautiful rim on your glass is all about technique and a little bit of patience. First, make sure your crushed peppermint candies are the right consistency. You don’t want powder, but you also don’t want huge chunks. I like to put candy canes or peppermint candies in a zip-top bag and gently crush them with a rolling pin or the flat side of a meat mallet until I have small, varied pieces. For the chocolate, use good quality dark chocolate melting wafers or a chopped chocolate bar, not chocolate chips, which contain stabilizers that prevent them from melting smoothly.

Melt the chocolate slowly in the microwave in 20-second intervals, stirring in between, until it’s smooth. Pour the melted chocolate onto a small plate and the crushed candies onto another. Hold the shot glass upside down and dip the rim straight down into the chocolate, then lift it straight up. Let any excess drip off for a moment. Then, immediately dip the chocolate-coated rim into the crushed candies, gently rotating the glass to get an even coating. The final and most important step is to place the rimmed glasses in the freezer for at least 10-15 minutes. This sets the chocolate firmly so it doesn’t melt or slide off when you pour the drink in.

Is there a non-alcoholic version of these Peppermint Bark Shots?

Yes, you can definitely create a delicious and festive non-alcoholic version for everyone to enjoy. The key is to find good substitutes that mimic the flavors and textures of the original spirits. For the white chocolate liqueur, you can use a high-quality white chocolate syrup, like the kind used in coffee shops, mixed with a splash of heavy cream or half-and-half to give it a creamy consistency. For the peppermint flavor, a few drops of peppermint extract will do the trick, but be careful as it’s very potent. A little goes a long way!

To replace the vodka, you can use a non-alcoholic spirit substitute, or simply use water or milk to thin the mixture to the right consistency. For my special spicy twist, you can create a “chili simple syrup.” Just simmer a small piece of a dried ancho chile (or a pinch of chipotle powder) with equal parts sugar and water for a few minutes, then let it cool and strain. Combine your white chocolate cream, peppermint extract, and a small amount of the chili syrup in a shaker with ice and shake well. It will give you that same delightful combination of sweet, minty, and warm without the alcohol.

Try These Recipes Next

If you loved the festive flavors in these shots, I have a feeling you’ll enjoy some of my other favorite holiday treats.

• 40 Chocolate Peppermint Recipes: A huge collection of my absolute favorite chocolate and peppermint combinations, perfect for all your holiday baking needs.
• Mocha Peppermint Cookie Bars: These bars are wonderfully chewy and packed with rich coffee, chocolate, and cool peppermint flavor.
• Chocolate Peppermint Fudge: A classic, foolproof fudge recipe that is so easy to make and always a hit on the holiday dessert table.

I hope you have as much fun making these as I do. Happy holidays, y’all!