Talk about decadence. Here we have smooth peanut butter whiskey, creamy almond milk, rich chocolate, luscious whipped cream, and a gooey fudge filled marshmallow.
Every year at my friends’ Christmas party, we do a white elephant liquor grab bag. It gets pretty intense and the competition is ruthless. One year my husband and I went home with boxed wine that was actually pretty tasty. I think we made sangria and then I braised short ribs with it. Another year, we went home with a bottle of Jägermeister, which really brought us back to our college days. Ah, crushing Jägerbombs until 2am without a care in the world, because hangovers didn’t last for a full 3-5 days back then and it didn't matter anyway because we didn’t have any responsibilities from Friday-Sunday. Nostalgia.
Anyway, I digress! This year, we struck gold with a bottle of Skrewball. I’m not sure if I’ve been living under a rock, but if you’re like me and have never tried this before, it’s absolutely delicious peanut butter whiskey. Seriously, it is SO good! We couldn’t wait to get home and create something with this jackpot. The next day ended up being a cold and cozy Sunday, so hot cocoa was definitely in the cards, and that’s how this delicious, decadent recipe was born.
This Spiked Peanut Butter Hot Cocoa is so creamy and rich. It’s like a melted Reese's Peanut Butter Cup that has been topped with light and luscious freshly whipped cream and a toasted marshmallow with a fudgy chocolate center. Check out the swirly chocolate magic here as the marshmallow is dipped and stirred into this dreamy bev.
In addition to a cozy day at home, this would be lovely served as a dessert cocktail at a dinner party or a holiday dessert dish, and if you omit the whiskey, it’s something really fun for the littles to enjoy, too. It’s definitely a new favorite around here!
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Yield: 1 Serving
For the Whipped Cream:
¼ cup heavy whipping cream
¼ teaspoon vanilla extract
½ teaspoon vanilla sugar (or confectioner’s sugar)
For the Hot Cocoa:
1 ½ ounces Skrewball (or other peanut butter flavored whiskey)
1 ¼ cups unsweetened almond milk (or your preferred unsweetened milk)
1 teaspoon vanilla sugar, plus more if you want a sweeter taste (cane or turbinado sugar work, too)
2 tablespoons chopped dark chocolate
1 tablespoon cocoa powder
½ teaspoon vanilla extract
For the Garnish:
1 Stuffed Puff marshmallow (regular sized traditional marshmallows are also fine)
1 wooden skewer (pro tip: leftover chopsticks are great, too!)
Kitchen torch (if you don’t have one, use stove for charring)
Add whipped cream ingredients to a chilled mixer and mix on medium-high until smooth peaks form. Place in fridge.
Pour whiskey into a mug and place aside. In a small pot over medium heat, bring milk and sugar to a simmer, stirring once or twice throughout. Reduce to a simmer and add chocolate, cocoa powder, and vanilla extract. Use a whisk to combine ingredients, and continue to whisk until chocolate has melted and cocoa powder is completely incorporated. Pour hot cocoa into mug and stir to combine.
Place marshmallow on skewer and use kitchen torch to toast until golden brown.
Top hot cocoa with a generous dollop of whipped cream, and place skewered marshmallow across top for stirring. Enjoy immediately.