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Boozy Hot Chocolate Board

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Description

Enjoy these 3 spiked hot chocolate recipes with a build-your-own toppings board.

Ingredients
  

Mexican Hot Cocoa

  • 3 Chocolate Stuffed Puffs Marshmallows halved
  • 1 cup milk
  • Pinch of cinnamon
  • Chili powder to taste
  • 1.5 oz Tequila
  • Whipped cream
  • Cinnamon stick for garnish

S'Mores Hot Cocoa

  • 3 Classic Milk Chocolate Stuffed Puffs Marshmallows
  • 1 cup milk
  • 1.5 oz vanilla vodka
  • Whipped cream
  • 1/2 graham crackers for garnish
  • 1 Classic Milk Chocolate Stuffed Puff for garnish

Peppermint Hot Cocoa

  • 3 Chocolate Peppermint Bark Stuffed Puffs Marshmallows
  • 1 cup milk
  • 1.5 oz Irish cream liqueur
  • .5 oz Peppermint Schnapps
  • Whipped cream
  • Chocolate Pirouette for garnish
  • Chocolate sprinkles for garnish

For The Board

  • Plain marshmallows
  • Graham crackers
  • Cinnamon sticks
  • Chocolate Stuffed Puffs
  • Stuffed Puffs
  • Chocolate Pirouettes
  • Vanilla Pirouettes
  • Chocolate sprinkles
  • Star sprinkles
  • Ground cinnamon
  • Whipped cream

Instructions

Mexican Hot Cocoa

  • In a small saucepan, slowly heat milk over medium-low heat until steaming. Add Stuffed Puffs and whisk until fully incorporated and marshmallows have melted.
  • Whisk in cinnamon and chili powder until combined.
  • Add tequila to a mug then fill the rest of the way with hot cocoa and stir to combine. Top with whipped cream.
  • Garnish with graham cracker and toasted marshmallow to serve.

S'Mores Hot Cocoa

  • In a small saucepan, slowly heat milk over medium-low heat until steaming. Add Stuffed Puffs and whisk until fully incorporated and marshmallows have melted.
  • Add vodka to a mug then fill the rest of the way with hot cocoa and stir to combine. Top with whipped cream.
  • Sprinkle with cinnamon and garnish with a cinnamon stick to serve.

Peppermint Hot Cocoa

  • In a small saucepan, slowly heat milk over medium-low heat until steaming. Add Stuffed Puffs and whisk until fully incorporated and marshmallows have melted.
  • Add peppermint schnapps and Irish cream to a mug, then fill the rest of the way with hot cocoa and stir to combine. Top with whipped cream.
  • Garnish with chocolate sprinkles and Pirouette to serve.

For the Board

  • Set the broiler to high.
  • Arrange plain marshmallows in a small oven-safe skillet and toast until browned on top and gooey inside. Place on the board first, but make sure to use a trivet–it’s hot!
  • Add whipped cream, Stuffed Puffs, sprinkles, and cinnamon to bowls and arrange on the board around the skillet.
  • Add Pirouettes to tall glasses and place in the empty space on the board.
  • Finally add graham crackers to the edge of the board.
  • Serve your alcohol of choice, next to the board for easy pouring so guests can start building their hot cocoa cocktails. Enjoy!
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