Spiked Hot Chocolate
A rich, boozy hot chocolate made with realmelted chocolate and your choice of bourbon, Baileys, Kahlua, or peppermintschnapps, stirred in off the heat so it never curdles.
Ingredients
- 3 cups milk
- 1 cup heavy cream
- 3 tbsp unsweetened cocoa powder
- 3 tbsp granulated sugar
- 4 ounces bittersweet chocolate, chopped
- 4 to 6 ounces bourbon, Baileys, Kahlua, or peppermint schnapps (about 1 to 1.5 ounces per mug)
- Whipped cream, cocoa powder, or crushed peppermint, for serving (optional)
Instructions
- Whisk the cocoa powder and sugar into the milk in a saucepan over medium heat until dissolved.
- Add the heavy cream and continue whisking until steaming, without letting it boil.
- Reduce heat to low and stir in the chopped chocolate a little at a time until fully melted and smooth.
- Remove the pan from the heat entirely and let it sit for about 1 minute.
- Stir in the liquor slowly in a steady stream, whisking as you pour.
- Pour into mugs and top with whipped cream, cocoa powder, or crushed peppermint if using.
Notes
Add the alcohol per mug instead of to the whole batch if you're serving a crowd with different preferences. Keep the base warm on your stove's lowest setting or in a slow cooker set to warm, and add liquor only at serving time to avoid curdling.