Spiked Hot Chocolate

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spiked hot chocolate recipe

Mike Garten

As the weather gets colder and we start to get into the holiday spirit, it is nice to warm up with a spiked hot chocolate. With the same rich flavor you remembered as a kid, and a splash of bourbon or rum to add an elegant adult touch, all  you’ll need is a toasty, gooey marshmallow and you have a warming winter drink that doubles as a classic cocktail recipe.

The secret to this whiskey hot chocolate: First create a decadent paste of cocoa powder, sugar and a splash of milk, before adding the rest of the milk and cinnamon. This ensures no lumps in the thick chocolatey drink! What results is a super thick and flavor-packed spiked hot chocolate that is so rich it  could double as a Christmas dessert

You can easily turn this hot chocolate recipe into a vegan spiked hot chocolate by simply swapping in your favorite alternative milk for whole milk, and you have a tasty vegan cocktail that will keep you warm all winter long. And if you want to make a batch that the whole family can enjoy, leave the booze on the side and let the adults add their own!

P.S. Have a different way you love to make boozy hot chocolate? Tell us your favorite combos in the comments!

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Yields: 8 servings

Total Time: 0 hours 25 mins

2 c.

unsweetened cocoa powder

3/4 c.


8 c.

whole milk


cinnamon sticks, crushed


 to 1 cup bourbon or rye

Toasted marshmallows, for serving

  1. In a large saucepan, combine cocoa powder and granulated sugar.
  2. Whisk in 1½ cups milk until fully incorporated (mixture will be a thick paste).
  3. Gradually whisk in remaining 6½ cups milk. Add cinnamon sticks and bring to a simmer, stirring occasionally. Simmer, stirring occasionally, until you can smell the cinnamon, 8 to 10 minutes. 
  4. Add chocolate and whisk until melted. Strain into a second pot, then stir in bourbon. Serve topped with toasted marshmallows.

Did you make this recipe? Comment below!

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