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 the “coconut goes really well with chocolate. And mint, too. So it really brings this hot chocolate together nicely.” A small amount of instant espresso powder intensifies the chocolate flavor; you can omit it, though, if you don’t have it on hand.
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)
Est. added sugars 16g
How to Make It
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.
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