I’ll never forget the blizzard of ’96; we were snowed in for days, and my usually stoic grandfather emerged as the life of the party after discovering my aunt’s secret stash of peppermint schnapps, which led to an impromptu batch of the most memorable Spiked Hot Chocolate I’ve ever tasted. Now, years later, I’m going to share my perfected version with you, promising a rich, decadent, and delightfully boozy treat that will warm you from the inside out and make even the chilliest evening feel like a celebration.
Why This Spiked Hot Chocolate is the BEST
Let’s be honest, there are a million hot chocolate recipes out there. But this one? This one is special. I’ve spent years tweaking and perfecting it, and I’m confident that it’s the best Spiked Hot Chocolate you’ll ever have. Here’s why:
- Rich, Decadent Flavor: We’re not talking about watery, powdered hot chocolate here. This recipe uses real chocolate, cocoa powder, and a touch of brown sugar for a deep, complex flavor.
- Perfectly Spiked: I’ll guide you on how to choose the right liquor and the right amount to achieve the perfect balance of warmth and booziness.
- Easy to Customize: Want to make it extra chocolatey? Add a pinch of cinnamon? Use a different kind of milk? I’ll give you all the tips and tricks you need to customize this recipe to your liking.
- Perfect for Any Occasion: Whether you’re hosting a holiday party or just curling up on the couch with a good book, this Spiked Hot Chocolate is the perfect way to treat yourself.
Ingredients You’ll Need
Here’s a breakdown of the ingredients you’ll need to make this incredible Spiked Hot Chocolate. Don’t worry, most of them are pantry staples!
- Milk: Whole milk is my go-to for the creamiest, richest hot chocolate, but you can use 2% or even non-dairy milk like almond or oat milk. Just keep in mind that the flavor and texture will be slightly different.
- Heavy Cream: A touch of heavy cream adds extra richness and helps create that luxurious, velvety texture.
- Unsweetened Cocoa Powder: Use a high-quality cocoa powder for the best flavor. Dutch-processed cocoa powder will give you a darker, more intense chocolate flavor.
- Bittersweet Chocolate: I prefer using bittersweet chocolate (around 70% cacao) for a balanced flavor that’s not too sweet. You can also use semi-sweet chocolate if you prefer.
- Brown Sugar: A little bit of brown sugar adds a hint of molasses flavor that complements the chocolate beautifully.
- Vanilla Extract: A must for enhancing the flavor of the chocolate.
- Pinch of Salt: Just a pinch of salt helps to balance the sweetness and bring out the other flavors.
- Your Choice of Liquor: This is where you get to personalize your Spiked Hot Chocolate! I’ll give you some suggestions below.
- Optional Toppings: Whipped cream, marshmallows, chocolate shavings, a sprinkle of cinnamon, or a drizzle of caramel sauce. The possibilities are endless!
Choosing Your Booze: The Perfect Spiked Hot Chocolate Alcohol
Okay, let’s talk about the fun part: the booze! The right liquor can elevate your Spiked Hot Chocolate from ordinary to extraordinary. Here are a few of my favorite options:
- Peppermint Schnapps: This is a classic choice for a reason. The peppermint flavor pairs perfectly with chocolate, creating a festive and refreshing drink. This is what my aunt accidentally started all those years ago, and it’s still a winner.
- Rum (Dark or Spiced): Dark or spiced rum adds warmth and depth of flavor with notes of molasses, caramel, and spice.
- Whiskey (Irish or Bourbon): Irish whiskey or bourbon adds a sophisticated touch with notes of vanilla, oak, and caramel. If you’re feeling adventurous, try a smoky scotch for a truly unique flavor.
- Coffee Liqueur (Kahlua or Tia Maria): Coffee liqueur adds a rich, coffee flavor that complements the chocolate beautifully. It also adds a bit of sweetness, so you may want to reduce the amount of brown sugar slightly.
- Amaretto: Amaretto adds a nutty, almond flavor that’s perfect for a cozy winter drink.
- Orange Liqueur (Grand Marnier or Cointreau): Orange liqueur adds a bright, citrusy note that cuts through the richness of the chocolate.
Important Tip: Start with a small amount of liquor (about 1-2 ounces per serving) and adjust to your liking. Remember, you can always add more, but you can’t take it away!
Spiked Hot Chocolate Recipe: Step-by-Step Instructions
Alright, let’s get down to business! Here’s how to make the best Spiked Hot Chocolate you’ve ever tasted.
- Combine Milk and Cream: In a medium saucepan, combine the milk and heavy cream. Heat over medium heat, stirring occasionally, until the mixture is steaming but not boiling.
- Add Cocoa Powder and Brown Sugar: Whisk in the cocoa powder and brown sugar until smooth. Make sure there are no lumps of cocoa powder. This is important for a smooth, velvety texture.
- Melt the Chocolate: Reduce the heat to low and add the chopped bittersweet chocolate. Stir constantly until the chocolate is completely melted and the mixture is smooth and glossy.
- Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt.
- Add Your Booze: Remove the saucepan from the heat and stir in your choice of liquor. Start with 1-2 ounces per serving and adjust to your liking.
- Serve and Enjoy: Pour the Spiked Hot Chocolate into mugs and top with your favorite toppings. Serve immediately and enjoy!
Tips and Tricks for the Perfect Spiked Hot Chocolate
Here are a few extra tips and tricks to help you make the perfect Spiked Hot Chocolate:
- Use a Good Quality Chocolate: The quality of your chocolate will directly impact the flavor of your hot chocolate. Use a high-quality bittersweet or semi-sweet chocolate for the best results.
- Don’t Boil the Milk: Boiling the milk can cause it to scald and develop an unpleasant flavor. Heat the milk gently until it’s steaming but not boiling.
- Whisk Constantly: Whisking constantly while the chocolate is melting will prevent it from burning and ensure a smooth, glossy texture.
- Adjust the Sweetness to Your Liking: If you prefer a sweeter hot chocolate, add a little more brown sugar. If you prefer a less sweet hot chocolate, reduce the amount of brown sugar or use a darker chocolate.
- Get Creative with Toppings: Don’t be afraid to get creative with your toppings! Whipped cream, marshmallows, chocolate shavings, a sprinkle of cinnamon, or a drizzle of caramel sauce are all great options.
- Make it Ahead of Time: You can make the hot chocolate base ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat it on the stovetop or in the microwave and add the liquor.
- For a Crowd: Making this for a party? Multiply the recipe accordingly and keep the hot chocolate warm in a slow cooker on low heat. Just remember to keep the alcohol separate and let your guests spike their own drinks.
Variations and Add-Ins
Want to take your Spiked Hot Chocolate to the next level? Here are a few fun variations and add-ins to try:
- Mexican Spiked Hot Chocolate: Add a pinch of cinnamon and a pinch of cayenne pepper for a warm and spicy kick.
- Peanut Butter Spiked Hot Chocolate: Add a tablespoon of peanut butter to the saucepan while the chocolate is melting.
- Salted Caramel Spiked Hot Chocolate: Drizzle a little caramel sauce over the top and sprinkle with sea salt.
- Mocha Spiked Hot Chocolate: Add a shot of espresso or a teaspoon of instant coffee to the saucepan while the chocolate is melting.
- White Spiked Hot Chocolate: Use white chocolate instead of bittersweet chocolate and add a splash of vanilla extract. You might enjoy pairing this with the bright flavors of a White Christmas Margarita!
Pairing Suggestions
Okay, so you’ve got your amazing Spiked Hot Chocolate, now what? Here are a few pairing suggestions to make your experience even better:
- Cookies: Chocolate chip cookies, gingerbread cookies, or shortbread cookies are all great options.
- Brownies: Fudgy brownies or blondies are a decadent pairing.
- Marshmallows: Toasted marshmallows are a classic hot chocolate topping.
- Cheese and Crackers: For a more savory pairing, try pairing your Spiked Hot Chocolate with a selection of cheeses and crackers.
And, if you’re looking for some other festive drinks, consider trying a Mistletoe Margarita Punch for a crowd, or maybe a festive Jack Frost Mimosa for a brunch gathering. For the kids (or non-drinkers!) try a Non Alcoholic Christmas Punch. And if you are looking for something cute and festive, consider the Tipsy Rudolph Spritzer. Did you see the other Tipsy Rudolph Spritzer recipe? So many options!
Frequently Asked Questions (FAQs)
Q: Can I make this recipe without alcohol?
A: Absolutely! Simply omit the liquor. The hot chocolate will still be delicious and comforting.
Q: Can I use a different type of chocolate?
A: Yes! You can use milk chocolate, semi-sweet chocolate, or even white chocolate. Just keep in mind that the sweetness level will vary, so you may need to adjust the amount of brown sugar accordingly.
Q: Can I make this recipe vegan?
A: Yes! Use non-dairy milk like almond or oat milk and make sure your chocolate is dairy-free. You can also use a vegan whipped cream topping.
Q: Can I make this recipe in a slow cooker?
A: Yes! Combine all of the ingredients (except the liquor) in a slow cooker and cook on low for 2-3 hours, or until the chocolate is melted and the mixture is smooth. Stir in the liquor before serving.
Q: How do I store leftover Spiked Hot Chocolate?
A: Store leftover Spiked Hot Chocolate in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Enjoy Your Spiked Hot Chocolate!
There you have it! My ultimate recipe for Spiked Hot Chocolate. I hope you enjoy it as much as I do. Remember to drink responsibly and savor every delicious sip! Cheers to warm and cozy nights!
What types of alcohol are recommended for spiking the hot chocolate?
The article suggests peppermint schnapps, dark or spiced rum, Irish whiskey or bourbon, coffee liqueur (like Kahlua or Tia Maria), amaretto, and orange liqueur (like Grand Marnier or Cointreau).
Can I make the spiked hot chocolate ahead of time?
Yes, you can make the hot chocolate base ahead of time and store it in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave and then add the liquor when you’re ready to serve.
What kind of chocolate is best to use for this recipe?
The recipe recommends bittersweet chocolate (around 70% cacao) for a balanced flavor, but you can also use semi-sweet chocolate. Using a good quality chocolate will directly impact the flavor.
What are some variations I can make to the spiked hot chocolate?
The article suggests several variations, including Mexican Spiked Hot Chocolate (with cinnamon and cayenne pepper), Peanut Butter Spiked Hot Chocolate, Salted Caramel Spiked Hot Chocolate, Mocha Spiked Hot Chocolate, and White Spiked Hot Chocolate.
Best Spiked Hot Chocolate Ever
Ingredients
Equipment
Method
- Combine the milk and heavy cream in a medium saucepan. Heat over medium heat, stirring occasionally, until the mixture is steaming but not boiling.
- Whisk in the cocoa powder and brown sugar until smooth. Make sure there are no lumps of cocoa powder.
- Reduce the heat to low and add the chopped bittersweet chocolate. Stir constantly until the chocolate is completely melted and the mixture is smooth and glossy.
- Stir in the vanilla extract and a pinch of salt.
- Remove the saucepan from the heat and stir in your choice of liquor. Start with 1-2 ounces per serving and adjust to your liking.
- Pour the Spiked Hot Chocolate into mugs and top with your favorite toppings. Serve immediately and enjoy!
