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Spiked Hot Chocolate with Whipped Hot Chocolate Spoons

Boozy, velvety spiked hot chocolate topped with a swirl of whipped dollop spoons to melt into each decadent sip. The ultimate cozy nighttime treat!
Print Recipe
Prep Time:5 minutes
Cook Time:15 minutes
3 minutes
Total Time:23 minutes

Ingredients

For the spiked hot chocolate

  • 2 teaspoon cornstarch
  • 4 cups milk divided
  • 7 oz dark chocolate chopped
  • ⅓ cup honey
  • 1 teaspoon vanilla
  • ½ cup Southern Comfort Bailey's, pumpkin liquor or peppermint schnapps
  • Pinch of salt

For the Whipped Dollops

  • 1 cup frozen whipped topping thawed
  • ¼ cup desired toppings candied ginger, peppermint sprinkles, Andes mint chips, mini chocolate chips

Instructions

Make the Spiked Hot Chocolate

  • Whisk together cornstarch and ½ cup milk until smooth.
  • Cook remaining milk in a large, non-aluminium saucepan over medium heat until bubbles appear around the edge of the saucepan, about 4 minutes. Be careful not to boil.
  • Whisk in chocolate, honey, vanilla, liquor, and salt until blended and smooth.
  • Whisk in cornstarch mixture.
  • Bring milk mixture to a boil, whisking continuously.
  • Remove from heat. Let cool slightly before serving in mugs with whipped dollops or mini marshmallows.

For the whipped hot chocolate spoons

  • Line a baking pan with parchment paper. Place 8 spoons on pan. Freeze 15 minutes.
  • Spoon whipped topping into a zip-lock bag and do not seal. Using scissors, cut a corner off, about ½ inch. Twist the bag and pipe dollops onto the spoons. Stick in freezer 5 minutes to firm up.
  • Remove from freezer and sprinkle dollops with about 1 ½ teaspoon desired topping. Place back in the freezer for another 45 minutes before serving.
  • These can be covered and kept frozen up to 2 days.
Servings: 4
Calories: 601kcal