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Spiked Hot Chocolate

by Betsy Carter and Marissa Buie featured in 4 Slow Cooker Cocktails To Serve At Your Next Holiday Party

Ingredients

for 16 servings

  • 3 cups
    sugar (600 g)
  • 1 ¾ cups
    unsweetened cocoa powder (210 g)
  • 14 cups
    whole milk (3 ¾ L)
  • 1 cup
    peppermint schnapps (240 mL)
  • 16 large marshmallows
  • whipped cream, for garnish
  • peppermint candy, crushed, for garnish
    Calories 281
    Fat 4g
    Carbs 46g
    Fiber 1g
    Sugar 42g
    Protein 8g

Estimated values based on one serving size.

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Preparation

  1. Add the sugar and cocoa powder to a slow cooker and whisk to combine.
  2. Add the milk and whisk to incorporate. Turn the heat setting to high, cover, and warm for 30-60 minutes, until steaming. Once steaming, reduce the heat setting to warm.
  3. Add the peppermint schnapps. Whisk to combine and to ensure the sugar and cocoa powder are fully dissolved. Add the marshmallows.
  4. Ladle into mugs and top with whipped cream and crushed peppermint candies.
  5. Enjoy!
 

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