Spiked Hot Cocoa
Liqueur
Rich, cozy, and irresistibly smooth, Spiked Hot Cocoa is the ultimate winter indulgence. Creamy whole milk and finely chopped semisweet chocolate melt together for a velvety base, while Kahlúa adds a warm, coffee-infused kick. A hint of vanilla and a pinch of salt round out the flavors, making each sip perfectly balanced. Whether topped with marshmallows, whipped cream, or a sprinkle of chocolate shavings, this decadent drink is pure comfort in a mug.
Ingredients
- 2 cups whole milk
- 6 oz semisweet chocolate, finely chopped
- 3 oz Kahlúa
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- Optional toppings: mini marshmallows, whipped cream, chocolate shavings, crushed peppermints, toffee
Preparation
- Warm the milk in a medium saucepan over medium-low heat until it begins to barely simmer but not boil (watch for small bubbles around the edges).
- Add in the chopped chocolate and whisk until combined and smooth, about 5 minutes. There should be no remaining specks of chocolate, the color should turn from a pale tan to a milk chocolatey brown, and the bottom of your pan should be coated with the mixture.
- Remove from the heat and stir in the liquor, vanilla extract, and salt.
- Let sit to cool to a safe drinking temperature for about 5 minutes (still hot but not burning). Pour into heatproof mugs. If a skin forms while cooling, just whisk it for a few seconds to reincorporate.
- Top with desired toppings, or enjoy as-is.
