by Jordan Catapano
Don’t show up empty handed this week. Show up double handed. Or with a double whammy. Or double fisted. What I mean is, show up with a tin box of Barton’s peppermint bark in one hand and the ingredients for a Peppermint Bark Hot Cocoa recipe in the other. The chocolate candy, layered with crunched peppermint and dark chocolate, are so ridiculously good that you’ll be challenged not to devour every morsel in one night. The cocoa cocktail will leave you smelling like a candy cane and happy as an elf.
Indulge a little this holiday season with these festive treats. You deserve it!
Peppermint Bark Hot Cocoa Recipe
1 ounce Pinnacle Peppermint Bark vodka
1 ounce Potter’s Crème de Cacao Dark
2 heaping tablespoons Ghirardelli Premium Hot Cocoa Powder (or more!)
4 ounces vanilla almond milk
Directions: Heat 4 ounces of vanilla almond milk over a low flame. Add the Ghirardelli Premium Hot Cocoa Powder and stir until combined. Remove it from the heat and carefully pour the mixture into a teacup or coffee mug. Add the Pinnacle Peppermint Bark vodka and Hiram Walker Crème de Cacao Dark. Stir, top with whipped dream, and serve.