Spiked Hot Cocoa with Peanut Butter Whiskey
Whether you’re curling up with a book, watching your favorite movie, or hosting a winter gathering, this spiked hot cocoa is a guaranteed hit. It’s dessert, it’s a drink, and it’s everything you love about peanut butter and chocolate—just with a boozy twist.
Print Recipe
Ingredients
- 2 cups whole milk (or your favorite milk alternative)
- 2 tbsp cocoa powder (or hot chocolate mix)
- 2 tbsp maple syrup (adjust to taste)
- 1/4 tsp vanilla extract
- Pinch of salt (enhances flavor!)
- 2 ounces peanut butter whiskey
- Whipped cream (optional, but highly recommended)
- Chocolate shavings or peanut butter drizzle for garnish
Instructions
- Heat the Milk: In a small saucepan over medium heat, warm the milk until it’s steaming but not boiling.
- Mix in Cocoa & Maple Syrup: Whisk in the cocoa powder and maple syrup until fully dissolved. Add the vanilla extract and salt.
- Add the Booze: Remove from heat and stir in the peanut butter whiskey.
- Top & Enjoy: Pour into a mug, top with whipped cream, and garnish with chocolate shavings or a peanut butter drizzle.
Notes
*Calories are approximate
Servings: 2 servings
Calories: 320kcal
