Spiked Hot Chocolate is a cozy, indulgent treat perfect for warming up on chilly nights. This rich and creamy hot chocolate is elevated with a splash of your favorite spirit, adding a grown-up twist to a classic winter favorite. Whether you’re curled up by the fire or hosting a holiday gathering, this spiked version is sure to be a hit!
Ingredients
- 2 cups whole milk (or milk of your choice)
- ½ cup heavy cream
- 4 oz semi-sweet or dark chocolate, chopped (or ½ cup cocoa powder)
- 2 tbsp sugar (adjust to taste)
- 1 tsp vanilla extract
- 1 ½ oz of your favorite spirit (such as bourbon, rum, Baileys, or Kahlúa)
- Whipped cream, for topping
- Chocolate shavings, marshmallows, or a cinnamon stick, for garnish
Directions
- Prepare the Hot Chocolate:
In a medium saucepan over medium heat, combine milk, heavy cream, chocolate, and sugar. Stir constantly until the chocolate melts and the mixture is smooth and creamy. - Add Vanilla:
Once the hot chocolate is ready, stir in the vanilla extract for added flavor. - Spike It:
Pour the hot chocolate into a mug, and add 1 ½ oz of your favorite liquor. Stir well to combine. - Garnish:
Top with whipped cream and sprinkle with chocolate shavings, or add marshmallows or a cinnamon stick for extra indulgence. - Serve & Enjoy:
Sip and savor the warm, comforting flavors of this spiked hot chocolate!
Time and Servings
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Servings: 2 mugs
Variations
- Peppermint Hot Chocolate: Add ½ oz peppermint schnapps for a minty twist.
- Mexican Hot Chocolate: Stir in a pinch of cinnamon and cayenne pepper for a spicy kick.
- Salted Caramel Hot Chocolate: Add ½ oz of caramel syrup and a pinch of sea salt for a decadent treat.
- Vegan Version: Use plant-based milk like almond or oat milk and dairy-free chocolate.
FAQs
Can I make this ahead of time?
Yes, you can make the hot chocolate in advance and reheat it when you’re ready to serve. Add the alcohol just before serving.
What type of alcohol works best in spiked hot chocolate?
Bourbon, dark rum, Baileys, and Kahlúa all pair wonderfully with the rich chocolate flavor. Feel free to experiment with different liqueurs like peppermint schnapps or amaretto.
Can I use cocoa powder instead of chocolate?
Yes! If you don’t have chocolate on hand, you can substitute with ½ cup cocoa powder. Adjust the sugar to taste as cocoa powder tends to be more bitter.
Enjoy the perfect blend of comfort and indulgence with this Spiked Hot Chocolate, a holiday classic with a boozy twist!
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Spiked Hot Chocolate
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Drinks
- Method: Stovetop
- Cuisine: American
Description
This rich and creamy spiked hot chocolate is the perfect treat for cozy nights. Made with a blend of melted chocolate, milk, and a splash of your favorite liquor, it’s a decadent drink with a delightful boozy twist. Warm, comforting, and indulgent, this hot chocolate will keep you warm and toasty through the colder months.
Ingredients
- 2 cups whole milk (or milk of choice)
- 1/2 cup heavy cream
- 1/2 cup dark chocolate, chopped (or chocolate chips)
- 2 tablespoons cocoa powder
- 2 tablespoons sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- 2 oz bourbon, rum, or whiskey (or liquor of choice)
- Whipped cream, for topping
- Chocolate shavings, for garnish
Instructions
- In a medium saucepan, heat the milk and heavy cream over medium heat until warm but not boiling.
- Add the chopped dark chocolate, cocoa powder, and sugar to the pan. Whisk continuously until the chocolate is fully melted and the mixture is smooth.
- Stir in the vanilla extract and cinnamon (if using), and continue to heat for another 1-2 minutes.
- Remove from heat and stir in the liquor of your choice.
- Pour the spiked hot chocolate into mugs, top with whipped cream, and garnish with chocolate shavings.
- Serve immediately and enjoy!
Notes
- You can customize the flavor by using different types of liquor, such as peppermint schnapps for a minty twist, or Kahlua for a coffee-flavored version.
- For a dairy-free option, use almond or oat milk and coconut cream instead of heavy cream.