Spiked Peppermint Bark Hot Chocolate
Using peppermint bark offers you a shortcut for making a wonderfully rich wintertime cocktail: It’s made with unsweetened chocolate, white chocolate, and crushed peppermint candies, but the proportions make for a minty-chocolatey treat with just enough sweetness to not be cloying.
Ingredients
- 2 cups (16 fl. oz./500 ml) whole milk
- 12 oz. (about 1 1/2 sheets) (375 g) Williams Sonoma Peppermint Bark, chopped into pieces, plus more for garnish
- 1/8 tsp. kosher salt
- 1 tsp. vanilla extract or paste
- 2 to 2 1/2 fl. oz. (60 to 75 ml) vodka, plus more to taste
- Fresh whipped cream, for garnish
- Cacao powder, for garnish
- Flake salt, for garnish
Directions
In a medium saucepan over medium-low heat, combine the whole milk, peppermint bark and salt. Heat, whisking occasionally, until thoroughly combined. Stir in the vanilla and vodka. Pour into 2 mugs and top with whipped cream, peppermint bark pieces, cacao powder and flake salt. Makes 2 Cocktails.
Adapted from Drinks for Every Season (Weldon Owen Publishing, 2021)