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Spiked Peppermint Bark Hot Chocolate

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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.

Prep Time 10 minutes
Cook Time 0 minutes
Servings 2

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)

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