Chocolate Mint Cocktail (Chocadoodledoo)

Cool, creamy and utterly dreamy, this chocolate mint cocktail is the perfect after-dinner treat. Made with fresh mint, rich chocolate liqueur and cream, it’s smooth, indulgent and surprisingly refreshing. It’s perfect for entertaining and just as good at lifting the mood in the middle of summer as it is in the depths of winter.

Post Updated June 2026 – to include new improved recipe, new images and new sections.

Dive Right In

• Why You’ll Love This Chocolate Mint Cocktail
• Rhubarbarella
• Chocadoodledoo
• Ingredients, Additions And Substitutions
• How To Make a Chocolate Mint Cocktail
• Other Recipes Featuring Chocolate and Mint
• Keep In Touch
• Pin It
• The Recipe

Why You’ll Love This Chocolate Mint Cocktail

• Works beautifully as a dessert cocktail or after-dinner drink. The chocolate and mint flavour combination is a bit more subtle than a classic After Eight, but it has a nostalgic, grown up mint chocolate vibe.
• Quick and easy to make once the mint has infused the cream. In fact, it’s a great make-ahead option if you infuse the cream in advance.
• The fresh mint infusion gives a brighter, more natural flavour than using syrups or extracts. And you only need three ingredients excluding ice.
• Both refreshing and rich at the same time, which makes it suitable year-round. It’s smooth, creamy and indulgent without being overly heavy.
• Feels special enough for dinner parties but simple enough for a quiet night in.

Summer Cocktails

Cocktails are not really my area of expertise. There was a certain bar in Baker Street, we used to frequent when I was a student in London. Here, a certain Aussie barman gave us half price cocktails when he was in a good mood. But sadly his moods took a turn for the worse when his overtures were rebuffed by one of our group.

Other than that, I could probably count my cocktails on the fingers of one hand – maybe two if pressed. However, there is something rather alluring about them and I expect if I had an independent income I’d drink more of them when out and about. So when Urvashi Roe challenged us to come up with some summer cocktails, I just couldn’t resist.

Although I’m not much of a drinker – honestly – I do make my own liqueurs: sloe gin, cassis, rhubarb schnapps and various other vodka infusions. I’ve had some cocoa nibs soaking in vodka now for over six months, so I figured it was time to test out my attempt at chocolate extract and concoct some chocolate cocktails.

In the end I came up with two summer cocktails to make the most of summer produce. Rhubarbarella is a rhubarb cocktail with rose and Chocadoodledoo is a creamy light chocolate cocktail made with fresh mint.

Rhubarbarella

This gorgeous rhubarb and rose cocktail now has its very own post with proper instructions and three ways of serving it. I have to say I’ve taken out the chocolate element in this one as it just isn’t needed. Head over to this rhubarb cocktail recipe page to get the lowdown. And here’s how to make your own rhubarb schnapps to go in it.

Chocadoodledoo

I originally called this chocolate and mint cocktail, Chocadoodledoo, a name that amused me greatly at the time as there’s much to crow about. Whilst it’s still a fitting description of this creamy concoction, I’ve given the recipe a more descriptive title so fellow chocolate cocktail lovers can actually find it.

This was my original recipe. I’ve changed it now to make it a bit easier to source the ingredients, but do give it a go if you happen to have what’s needed.

Chocadoodledoo (Chocolate & Mint Cocktail)
50ml Mint schnapps
10ml chocolate extract
50ml single cream
ice cubes

Place the above ingredients into a lidded glass jar and shake well. Strain into a glass and garnish with a sprig of mint.

Although the chocolate came through quite powerfully, there was a slight bitterness from my homemade mint schnapps. It was certainly bracing though and the creamy texture was lovely. It just needed a bit of tweaking and that’s what I’ve now done.

Ingredients, Variations and Substitutions

You only need three ingredients to make this rather gorgeous chocolate mint cocktail, plus ice for shaking or pouring over, if you prefer.

Chocolate Liqueur

You can use any chocolate liqueur you like for this recipe, but the one you choose will set the tone for the cocktail, so it’s very much down to preference. How strong do you like your cocktails? How sweet and how chocolatey?

Chocolate liqueurs are generally made with a spirit base such as whisky, rum or vodka. They’re then either mixed with chocolate or infused with cocoa beans. They should have an ABV of no more than 30%.

I’d advise against cream liqueurs such as Baileys as this cocktail already contains quite a lot of cream. Think about how sweet you like your cocktails too as the only sweetener in this recipe comes from the liqueur.

There’s lots to choose from. Crème de Cacao is a good option. Despite its name, it’s not a creamy liqueur. In this context crème just means it contains sugar. Some are much sweeter than others though. You can get either clear versions or dark ones. Mozart Chocolate Dark Liqueur is another one made without cream and it’s fairly easy to get hold of.

I used a chocolate rum liqueur this time around, but I’ve also made my own chocolate schnapps with sugar, vodka and cocoa nibs and that works quite well too.

Cream

Go for double cream (or heavy cream) for this recipe. It does make for a creamy mouthful, but it’s super luxurious and has a wonderful mouthfeel too.

If you’re going to use a cream based chocolate liqueur, opt for single cream though. Double cream here is overkill.

Mint

If you have it growing in the garden, fresh peppermint is the mint to use for this recipe. Otherwise use any nice tasting fresh mint you can get hold of. I used our own homegrown chocolate mint, which is a sort of peppermint with a slight chocolate flavour. It’s very nice.

As an alternative, you could just use a drop or two of peppermint extract or even peppermint essential oil.

How To Make A Chocolate Mint Cocktail

If using fresh mint, you’ll need half an hour or so to infuse the cream with it, but other than that this chocolate mint drink is a really simple cocktail to make.

Please refer to the recipe card at the bottom of this post for exact method and quantities of ingredients used.

Step 1. Infuse Cream

Remove the peppermint leaves from the stem and place them in a small lidded pan.

Pour in the cream, then bring slowly to a simmer. Just before it starts to boil, turn the heat off. Place the lid on the pan and leave to infuse for twenty minutes or more.

Pour the whole lot, including the leaves into a small jug and place in the fridge until cold. Or if your fridge is big enough, just pop the pan straight in.

Top Tip – For a shortcut, add a drop or two of peppermint extract to the cream rather than fresh mint. You then won’t need to either heat it or cool it and you can make the cocktail in just two minutes.

Step 2. Rim Cocktail Glass

Whilst the cream is cooling, rim a coupe or martini glass, if liked.

In a small bowl, whisk the cocoa powder and sugar together until well combined, then transfer to a small saucer.

Run a little of the chocolate liqueur around the rim of the glass with a clean finger, then dip the rim into the cocoa powder, until nicely coated. Set aside.

Step 3. Shake Chocolate Mint Cocktail

Once the cream has cooled, you’re ready to rock and roll.

Top Tip – If you end up using a chocolate cream liqueur, mix it with single cream (light cream) rather than double cream (heavy cream).

There’s no need for a fancy cocktail shaker, though if you have one, do please use it. Just place the ice in a jar with a tight fitting lid. Then pour in the chocolate liqueur. Strain the cream directly into the shaker through a sieve.

Just make sure you use the correct size sieve. Mine was too large, so when I poured the cream in along with the peppermint leaves, rather too much of it went down the sides rather than into the jar.

Strain the cocktail into the prepared glass, being careful not to splash any up the sides.

Garnish with a sprig of mint or a leaf, if liked.

Top Tip – If you prefer a less strong cocktail, just shake the ingredients together without the ice but serve them poured over a glass of ice.

Other Recipes Featuring Chocolate and Mint

• Chocolate mint cookies
• Chocolate mint rum cocktail cupcakes
• Gluten-free chocolate cake with mint strawberry cream
• Mint chocolate chip ice cream
• Mint chocolates

Keep in Touch

Thank you for visiting Tin and Thyme. If you make this chocolate mint cocktail or a variation of it, I’d love to hear about it in the comments below. Do you have any recommendations or tips for making creamy cocktails?

Please rate the recipe too. And do tag me @choclette8 on Instagram with your images, I really enjoy seeing your take on my recipes.

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If you’d like more drink recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.

Choclette x

Chocolate Mint Cocktail. PIN IT.