8 Adult Hot Chocolate Recipes

2 cups of milk
1/2 cup of hot chocolate mix
1/4 cup of peppermint schnapps, plus more as needed
whipped cream, for topping
sprinkles, for topping

Directions: Serves two. 1. In a saucepan, heat 2 cups of milk over medium heat, just until steamy, about 5 minutes. 2. Once milk starts to steam, whisk in hot chocolate mix. Continue cooking two to three minutes, or until hot chocolate is desired temperature. Do not boil. 3. Re move from heat and whisk in 1/4 cup of peppermint schnapps. Add more if desired. 4. Ladle mixture into glasses, and top with whipped cream and sprinkles.

Mexican Hot Chocolate
Recipe via nigella

Ingredients

2 cups of whole milk
6 tablespoons of Superior Continental Hot Chocolate mix (or enough for 500 ml liquid, according to packet instructions)
4 to 5 tablespoons of kahlua
whipped cream, for topping
4 long cinnamon sticks

Directions: Serves four. 1. Heat the milk in a pan and make the hot chocolate according to packet instructions. 2. Add the Kahlua and take off the heat before it boils. 3. Top with whipped cream and add a cinnamon stick in the cup of cocoa.

Roasted Marshmallow Coffee Cocktail Shakes
Recipe via familyfreshcooking

Ingredients

1 package of Seattle’s Best Coffee® Creamy Caramel Frozen Coffee Blend
1 1/4 cups of milk
3 to 4 ounces of coffee liqueur
14 large marshmallows
Caramel sauce (optional)

Directions: Serves two. 1. Blend the milk and frozen coffee blend with coffee liqueur (add more or less to taste) until smooth. 2. Divide shakes into two glasses. 3. Arrange the marshmallows in a flower pattern on a heat-safe plate, with one marshmallow in the middle and six around the outside. 4. With a heat gun or blow torch, brown or toast marshmallows, keeping them in the flower pattern so that they stick together. 5. Repeat steps 3 and 4 for the second glass. 6. Gently pick up each marshmallow flower; place and press one on the top of each glass. 7. Drizzle with caramel sauce, if desired.

Triple-Chocolate Amaretto Hot Cocoa
Recipe via catchmyparty

Ingredients

For the Hot Chocolate
4 cups of milk
1/4 cup of unsweetened cocoa powder
1/4 cup of granulated sugar
1/4 teaspoon of vanilla extract
1/8 teaspoon of salt
3/4 cup of Amaretto

For the Chocolate Whipped Cream
1 cup of heavy cream
1 tablespoon of unsweetened cocoa powder
4 teaspoons of sugar

For the Topping
2 tablespoons of finely grated dark chocolate
2 tablespoons of sliced almonds
2 tablespoons of shredded coconut

Directions: Over low heat, warm 1 cup of milk. Add the cocoa powder, sugar, and salt and whisk until they are dissolved. Turn the heat up to medium, and add the remaining 3 cups of milk, stirring until it is hot enough to serve. Take the pan off the heat and add the vanilla and Amaretto.

To make the chocolate whipped cream, mix the cocoa with a couple tablespoons of the cream. Stir with a spoon, pressing out any lumps until you have a smooth chocolate paste. Add the remaining milk, and sugar, and beat with an electric mixer on high for 2 to 3 minutes, until you have a nice peaky texture. You can refrigerate until you are ready to serve.

Pour the hot chocolate into the serving cups. Spoon on some of the chocolate whipped cream, then use a grater or zester to add some of the dark chocolate. Finish with a few slivers of almond and some shredded coconut.

Kahlúa Pumpkin Spice Hot Chocolate
Recipe via homecookingmemories

Ingredients

1/3 cup of Kahlúa Pumpkin Spice Liqueur
4 cups of whole milk, divided
1/2 cup of granulated sugar
1/2 cup of unsweetened cocoa powder
Pinch of salt
1 cup of pumpkin puree
1 teaspoon of pumpkin pie spice
Optional toppings: whipped cream, marshmallows, shaved chocolate, pumpkin pie spice

Directions: Serves four. 1. Measure 1/3 cup of Kahlúa and set aside. 2. In a medium saucepan, whisk together 1 cup of milk, sugar, cocoa powder, and salt. Whisk in remaining milk until fully combined. 3. Heat mixture over medium heat, stirring constantly, until sugar is dissolved and very hot, but not boiling. 4. Whisk in pumpkin puree and pumpkin pie spice. Continue to whisk and heat mixture. 5. Turn off and move from heat just before mixture begins to boil (do not let it boil). 6. Immediately whisk in Kahlúa. 6. Pour into glasses and top with optional toppings, if desired. Serve.

Salted Caramel Vodka Hot Chocolate
Recipe via londonbakes

Ingredients
400 milliliters of milk
80 grams of dark chocolate, broken into small pieces
Generous pinch sea salt
25 milliliters of caramel vodka (or any flavoured spirit of your choice)
1 tablespoon of double/heavy cream

Directions: Serves two. 1. Heat the milk in a small saucepan on the stove until it’s just about to boil. 2. Take it off the heat and add the chocolate and the salt. Stir with a wooden spoon until all the chocolate has melted and the mixture has thickened. The smaller your chocolate, the easier this will be. 3. Add more salt to taste. 4. When all the chocolate has melted, stir in the vodka and the double cream. 5. Pour into mugs, and top with some whipped cream if you want. Enjoy.