Spiked Hot Chocolate
Warm up this holiday season with a mug of spiked hot chocolate, made with our premium hot chocolate mix and the spirit of your choice. Our Test Kitchen chefs love topping their spiked hot chocolate with marshmallow fluff and toasting the marshmallow fluff with a kitchen torch, but you may also enjoy it with a garnish of whipped cream and a gingersnap cookie.
Ingredients:
- 1 cup (250 ml) milk or nut milk
- 5 Tbs. Williams Sonoma Classic Hot Chocolate mix
- 1 oz. (60 ml) bourbon, rum or whiskey
- Marshmallow fluff or whipped cream for garnish
- 1 gingersnap cookie for garnish
Directions:
In a small saucepan over medium heat, warm the milk until hot. Add the hot chocolate mix and whisk until melted and the mixture is warmed through. Remove from the heat and stir in the bourbon, rum or whiskey. Pour the hot chocolate into a mug. Garnish with whipped cream, or alternatively, top with marshmallow fluff and, using a kitchen torch according to manufacturer’s instructions, lightly toast the marshmallow fluff. Top the hot chocolate with a gingersnap cookie and serve. Makes 1 drink.
Williams Sonoma Test Kitchen
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