I love a cup of hot cocoa. In the winter months when it is cold outside, pour a cup just seems right. But I also enjoy a nice cup of spiked hot cocoa for a night cap. Something sweet, hot and with some alcohol hits all the right spots.
This cocktail is also perfect for the holidays and parties if you are looking to entertain a small crowd or just enjoy by yourself.
Here’s what you need.
Ingredients
- Peppermint schnapps
- Godiva chocolate liqueur
- cocoa powder
- sugar
- cornstarch
- chocolate, chopped
- milk
- heavy cream
- vanilla extract
- peppermint extract
- whipped cream and candy canes to serve
Tools Needed
Small pot
How to Make Spiked Hot Cocoa
In a small pot combine the cocoa powder, sugar and cornstarch. Slowly pour in the milk, whisking until incorporated. Take the pot to the stove and cook on medium heat for 2 minutes, whisking constantly. Add the vanilla extract, peppermint extract and heavy cream and continue cooking, stirring constantly for 2 more minutes. The chocolate should be glossy. Remove from heat and add the chopped chocolate. Let it rest for 2 minutes and stir to incorporate. Pour into mugs and top with whipped cream.
Tips & Tricks
- This chocolate is really thick thanks to the cornstarch. It’s an incredibly decadent drink that’s perfect for a cold morning.
- I recommend tasting it before adding the chopped chocolate to make sure that you are happy with the peppermint. Fun fact, every extract is a bit different so you may need a little bit more or less depending on the brand you are using and your taste.
Spiked Hot Cocoa
How to Make Spiked peppermint hot chocolate
Ingredients
- 1 ounce Peppermint Schnapps
- 2 ounces Godiva Chocolate Liqueur
- 3 tbsp cocoa powder
- 3 tbsp sugar
- 1 tbsp cornstarch
- ¾ cup chocolate, chopped
- 2 cups milk
- ⅓ cup heavy cream
- ½ tsp vanilla extract
- ½ tsp peppermint extract
- whipped cream and candy canes to serve
Instructions
- In a small pot combine the cocoa powder, sugar and cornstarch. Slowly pour in the milk, whisking until incorporated.
- Take the pot to the stove and cook on medium heat for 2 minutes, whisking constantly. Add the vanilla extract, peppermint extract and heavy cream and continue cooking, stirring constantly for 2 more minutes. The chocolate should be glossy.
- Remove from heat and add the chopped chocolate. Let it rest for 2 minutes and stir to incorporate.
- Pour into mugs and top with whipped cream.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 378Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 40mgSodium: 96mgCarbohydrates: 43gFiber: 2gSugar: 29gProtein: 8g
RELATED POST
[…] How to Make Spiked Hot Cocoa […]