Your hot chocolate in missing a key ingredient — hooch. Grownup cocoa goes beyond peppermint schnapps. A bottle of merlot or handle of tequila is just what you need to take your dessert drink to the next level. Grab your favorite bottle of booze, heat up your stove, and hunker down with a mug of sweet brew. These adult hot chocolate recipes are guaranteed to get you through the holiday season.
Recipe via Cooking District
2 ounces of Milagro SBR Anejo tequila
¾ ounce of agave nectar
1 ounce of heavy whipping cream
1 ounce of milk
1 scoop of Oazacan chocolate powder
Whipped cream, to top
Directions: 1. Mix ingredients in a saucepan and heat until it reaches a boil. 2. Pour liquid into a coffee cup and top with whipped cream.
Recipe via Saveur
6 ounces of bittersweet chocolate, finely chopped
1/3 cup of fruity red wine, such as Pinot Noir, Shiraz or Beaujolais (Saveur used merlot)
1 cup of milk
Pinch Kosher salt
Sugar, for serving
Directions Serves two. 1. Bring chocolate and wine to a simmer in a 1-quart saucepan over low heat; cook, whisking, until melted, about 3 minutes. 2. Add 2/3 cup of water, milk, and salt; bring to a boil, and cook, while whisking 3 minutes more. 3. Pour into two mugs and serve with sugar on the side, if you like.
Recipe via Lifesambrosia
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.
Recipe via nigella
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.
Recipe via familyfreshcooking
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.
Recipe via catchmyparty
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.
Recipe via homecookingmemories
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.
Recipe via londonbakes
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.