The classic hot winter drink…with a little bit of an extra* dashed in there too. Check out these recipes for the best boozy hot chocolates to keep you merry this Christmas:
Kahlua Hot Chocolate
2 cups milk
2 tablespoons sugar
1 1/2 tablespoons Dutch-processed unsweetened cocoa powder
1/4 teaspoon cinnamon
Pinch of nutmeg
1 ounce Kahlúa coffee liqueur
Mini marshmallows, for serving
Salted caramel, for serving
Chocolate syrup, for serving
1. In a medium saucepan, combine milk, sugar, cocoa powder, cinnamon and nutmeg over medium heat until heated through, about 2-3 minutes. Remove from heat and stir in Kahlúa.
2. Serve immediately, garnished with mini marshmallows, salted caramel and chocolate syrup, if desired.
Malibu Hot Chocolate
Hot Chocolate packet (or you can make your favorite homemade coco mix too)
Water or milk
Whipped cream (optional)
Chocolate sprinkles (optional)
1. Grab a coffee cup
2. Pour in a shot…..or two…..maybe three of Malibu rum.
3. Add your favorite hot coco mix and stir until the ingredients are well combined.
4. Now add warm water or milk and fill the rest of the cup.
5. Top with your favorite topping like whipped cream and chocolate sprinkles.
6. Enjoy that hot tasty beverage.
Orange Pisco Hot Chocolate
1/4 cup cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
3 cups whole milk
4 ounces milk chocolate chips
4 ounces bittersweet chocolate chips
3 ounces Grand Marnier or Cointreau
4 ounces pisco or rum
4 (2-inch) segments orange zest
Whipped cream and candied orange peel garnish
1. In medium saucepan, stir cocoa with sugar and salt. Stir in milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.
2. Add Grand Marnier and pisco or rum. Divide into four serving cups. Rub rim of each cup with orange zest. Top with whipped cream, candied orange peel, and orange zest. Serve immediately.
Black Cherry Bourbon Hot Chocolate
1½ cups Milk
5 tbsp Ghirardelli Double Chocolate Hot Chocolate Mix (Or mix of your choice)
2 oz. Red Stag Black Cherry Bourbon by Jim Beam
Whipped Cream (homemade is best)
1. In a small saucepan, heat milk and hot chocolate mix over medium – high heat until it starts to steam (do not boil).
2. Stir frequently.
3. Pour 1 oz. of black cherry bourbon into each cup.
4. Evenly divide hot chocolate between the two cups.
5. Top with whipped cream and chocolate shavings.
Boozy Raspberry Hot Chocolate
10 ounces milk chocolate chips
1½ cup whole milk
½ cup heavy cream
¼ cup unsweetened cocoa powder
Chambord, to taste, plus another ⅓ cup for reducing
Whipped cream and raspberries, to top
1. Add everything but the Chambord, whipped cream, and raspberries to a small saucepan over medium-low heat. Stir occasionally until the chocolate completely melts.
2. After the chocolate melts, continue to cook, but stir more frequently. The mixture should thicken a bit and all of the chunks should dissolve. After 5-10 minutes, remove the mixture from the heat and let it cool for a few minutes.
3. As it cools, add ⅓ cup of Chambord to another small saucepan. Bring to a boil and reduce to a simmer. Cook for a few minutes, until the Chambord has thickened enough to coat the back of a spoon. Don’t over cook, or it will become hard like candy, rather than syrupy, which is what we want.
4. Pour the hot chocolate into little mugs (servings should be small because it is so rich), add Chambord to your liking, and top with whipped cream. Drizzle with the Chambord reduction and top with a few raspberries. Serve.
*Alcoholic additions. You may find putting on your happy face when you open those dodgy Christmas presents from your nan a little easier…