Spiked Hot Chocolatewith Peppermint Whipped Cream


An adult crowd-pleaser.


Peppermint Whipped Cream:

4 C heavy cream
1 drop peppermint extract
2 Tbsp peppermint candy, crushed, to garnish

Spiked Hot Chocolate:

3 C whole milk
2 C heavy cream
½ C butterscotch schnapps
¼ C dark rum or bourbon
¼ C sugar (optional)
1 Tbsp vanilla extract
8 oz 70% dark chocolate (Valrhona cocoa recommended)



  • Sous vide circulator
  • Sous vide pouch
  • Vacuum sealer
  • Electric mixer
  • Whisk


Prepping time: 10 minutes / Cooking time: 5 minutes (excludes sous vide cooking)




For the Whipped Cream:

  1. Using an electric mixer, whisk together the heavy cream and peppermint extract until stiff peaks form, up to 5 minutes.
  2. Set aside or store in the refrigerator.

For the Hot Chocolate:

  1. Combine the remaining ingredients in a large sous-vide pouch and vacuum seal.
  2. Cook in a water bath at 185°F (85°C) for 45 minutes, or until the chocolate is melted.
  3. When ready to serve, shake the pouch vigorously, then open the bag and transfer contents to a wide-mouthed pitcher. Whisk until combined well.

To Serve:

Pour into mugs and top with peppermint whipped cream and a sprinkle of crushed peppermint candy.


Developed by the chefs of Cuisine Solutions. Featured in Sous-Vide magazine Fall/Winter 2018.

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