Print
spiked hot chocolate

Sous Vide Spiked Hot Chocolate + Video

  • Author: Tiffany
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Description

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.


Scale

Ingredients

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

Instructions

  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.
Pin
Share
Tweet
Yum
+1
Email