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Spiked Hot Chocolate

Photo: Christopher Testani
Active time 15 mins
Total time 15 mins

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

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)

Nutrition 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

How to Make It

  1. 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.