Spike That Hot Chocolate!0
With the cold temperatures of winter, we’re reaching for things to warm us up—parkas, blankets, even cocktails. And one of the greatest cold-weather drinks of all time is the classic hot chocolate. So why not make it even better by adding some booze?
Here are three of our favorite spiked hot chocolate recipes to share with you. Which one will you be making?
Campfire S’mores Hot Chocolate Cocktail
There’s nothing like booze and some camping treats. Whiskey gets thrown into this hot chocolate cocktail to give it an extra kick. It’s then topped off with a graham cracker and marshmallow coating that’s torched to give it the full campfire effect. Yum!
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1 graham cracker crushed
- 2 tbsp honey
- 1 tbsp simple syrup
- 1/4 cup chocolate syrup
- 1/4 cup chocolate pudding mix powder
- 2 oz. whiskey
- marshmallows or marshmallow fluff
- Add milk and heavy cream to a medium saucepan over medium heat.
- Meanwhile, add chocolate chips to a small microwave-safe bowl and microwave on 30-second intervals until melted, stirring between each one. Dip the rim of your mugs in the chocolate and then dip them in the crushed graham cracker and set aside.
- Add remaining melted chocolate to milk and cream along with the honey, simple syrup, and chocolate syrup and whisk together. Whisk in the pudding mix little by little until fully combined. Bring mixture to a low simmer and remove from heat.
- Whisk in the whiskey and pour into prepared mugs. top with marshmallows or marshmallow fluff and use a kitchen torch to toast the tops. The toasting is optional.
Kahlúa Pumpkin Spice Hot Chocolate Recipe
Two favorite cold-weather staples, the pumpkin spice latté and, of course, hot chocolate, come together to create the ultimate cocktail. Made with seasonal Pumpkin Spice Kahlúa, among other pumpkin-flavored ingredients, this drink is sure to keep you cozy when it’s freezing outside.
- 1/3 cup Kahlúa Pumpkin Spice Liqueur
- 4 cups whole milk (divided)
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- Pinch of salt
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- Optional toppings: whipped cream (marshmallows, shaved chocolate, pumpkin pie spice)
- Measure 1/3 cup of Kahlúa and set aside.
- In a medium saucepan, whisk together 1 cup of milk, sugar, cocoa powder, and salt. Whisk in remaining milk until fully combined. Heat mixture over medium heat, stirring constantly, until sugar is dissolved and very hot, but not boiling.
- Whisk in pumpkin puree and pumpkin pie spice. Continue to whisk and heat mixture. Turn off and move from heat just before mixture begins to boil (do not let it boil). Immediately whisk in Kahlúa. Pour into glasses and top with optional toppings, if desired. Serve.
Spiked Hot Chocolate with Salted Caramel Whipped Cream
Beer in hot chocolate? Who would’ve thought! This recipe calls for some bourbon-barrel-aged stout (or just regular ol’ bourbon if you can’t get your hands on the brew), which pairs perfectly with the sweet goodness from the rest of the classic hot chocolate ingredients.
- ¼ cup granulated sugar
- 1 tablespoon water
- ½ teaspoon kosher salt
- 1 cup heavy cream
- 3 cups whole milk
- 6 weight ounces bittersweet chocolate, chopped
- ½ teaspoon pure vanilla extract
- ½ cup bourbon barrel aged stout (or ¼ cup bourbon)*
- In a medium saucepan heat the sugar, water and salt over medium heat until the sugar is dissolved. Allow the sugar to continue cooking, keeping a close eye on it, until it starts to turn golden brown. Once it begins to caramelize, it will darken quickly. Let the sugar get dark without burning for the best results.
- Once the caramel is a dark amber, remove the pan from heat and pour the heavy ream down the side of the saucepan. The caramel will splatter before temporarily seizing up, be careful to avoid burns.
- Move the pan back onto the burner and use a heatproof spatula to stir the caramel and cream until evenly combined. Remove from heat and allow to cool for 5 to 10 minutes, stirring periodically.
- Pour the caramel into a clean bowl and cover with plastic wrap, pressing firmly directly against the cream to prevent a skin from forming. Chill until very cold, several hours and up to overnight.
- In a stand mixer fitted with a whisk attachment whip the caramel until it reaches medium peaks. Set aside.
- In a medium saucepan, heat the milk over medium heat. When the milk is steaming but not yet simmering, remove from heat and add the chocolate. Allow the mixture to sit for a minute until the chocolate has melted. Vigorously whisk in the vanilla and beer (or bourbon), and briefly return to heat until the desired serving temperate us reached. Pour into mugs, top with whipped cream.
Notes: Recipe in the book calls for 1/4 cup bourbon. The only adaptation I made was the option of using 1/2 cup bourbon barrel aged stout instead of bourbon,
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