Spiked Hot Chocolate

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Spiked Hot Chocolate imageRecipe

Photo: Christopher Testani; Prop Styling: Kaitlyn Duross; Food Styling: Chris Lanier

This warming treat is the perfect accompaniment for a walk through the snow: A hint of peppermint schnapps will give everyone a little pep in their step. Think of it as more of a dessert than a beverage, as this hot chocolate is a bit of a splurge. Canned coconut milk gives it full-bodied richness and makes it an indulgence. Molly explains that "coconut goes well with chocolate and mint, so it really brings this hot chocolate together nicely."

Serves 8 (serving size: about 3/4 cup)


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2 (13.5-oz.) cans light coconut milk
2 cups 2% reduced-fat milk
3/4 cup unsweetened cocoa
1/2 cup sugar
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
Dash of kosher salt
1/2 cup peppermint schnapps
Peppermint sticks and miniature marshmallows (optional)


Active: 15 Minutes
Total: 15 Minutes

Whisk together first 7 ingredients in a large saucepan. Heat over medium until very warm. Remove from heat; stir in schnapps. Garnish with peppermint sticks and marshmallows, if desired.

Created date

October 2016

Nutritional Information

Calories 185
Fat 6.5 g
Satfat 5 g
Monofat 0.3 g
Polyfat 0.0 g
Protein 5 g
Carbohydrate 27 g
Fiber 3 g
Cholesterol 5 mg
Iron 1 mg
Sodium 66 mg
Calcium 74 mg
Sugars 19 g
Est. Added Sugars 16 g