½cupSouthern ComfortBailey's, pumpkin liquor or peppermint schnapps
Pinchof salt
For the Whipped Dollops
1cupfrozen whipped toppingthawed
¼cupdesired toppingscandied ginger, peppermint sprinkles, Andes mint chips, mini chocolate chips
Instructions
Make the Spiked Hot Chocolate
Whisk together cornstarch and ½ cup milk until smooth.
Cook remaining milk in a large, non-aluminium saucepan over medium heat until bubbles appear around the edge of the saucepan, about 4 minutes. Be careful not to boil.
Whisk in chocolate, honey, vanilla, liquor, and salt until blended and smooth.
Whisk in cornstarch mixture.
Bring milk mixture to a boil, whisking continuously.
Remove from heat. Let cool slightly before serving in mugs with whipped dollops or mini marshmallows.
For the whipped hot chocolate spoons
Line a baking pan with parchment paper. Place 8 spoons on pan. Freeze 15 minutes.
Spoon whipped topping into a zip-lock bag and do not seal. Using scissors, cut a corner off, about ½ inch. Twist the bag and pipe dollops onto the spoons. Stick in freezer 5 minutes to firm up.
Remove from freezer and sprinkle dollops with about 1 ½ teaspoon desired topping. Place back in the freezer for another 45 minutes before serving.
These can be covered and kept frozen up to 2 days.