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spiked hot chocolate

Sous Vide Spiked Hot Chocolate + Video

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Tiffany
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x


Sous Vide Spiked Hot Chocolate is a fun spin on a winter favorite. Think outside the sous vide box and create a delicious, creamy cocktail.



For the Peppermint Whipped Cream:

  • 4 cups heavy cream
  • 1 drop peppermint extract

For the Spiked Hot Chocolate:

  • 3 cups whole milk
  • 2 cups heavy cream
  • ½ cup butterscotch schnapps
  • ¼ cup dark rum or bourbon
  • ¼ cup sugar (optional)
  • 1 tablespoon vanilla extract
  • 8 ounces high-quality 70% dark chocolate
  • 2 tablespoons crushed peppermint candy, for garnish


  1. Make the whipped cream. Using a standing or hand-held electric mixer, beat the cream and peppermint extract to stiff peaks, about 5 minutes. Transfer to the refrigerator until ready to serve.
  2. Combine the milk, cream, schnapps, bourbon, sugar (if using), vanilla, and chocolate in a sous vide bag and seal.
  3. Cook in a water bath at 185°F (85°C) for 45 minutes, or until the chocolate is melted.
  4. When ready, shake the bag vigorously and transfer to a wide-mouth pitcher or glass bowl. Whisk until smooth and combined.
  5. Pour the hot chocolate into serving glasses and top each with whipped cream. Garnish with crushed peppermint.