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Real hot chocolate—that is, made with actual chocolate instead of just a powdered mix—is truly a luxurious treat. It’s like sipping on a milk chocolate bar melted into liquid form. And if you spike it with whiskey, which I highly recommend, it’ll warm your bones from the inside out.
Sometimes, I give the recipe a Mexican twist by adding a dash of cinnamon and a pinch of cayenne pepper, and replacing the whiskey with tequila. You can also omit the booze to make it kid-friendly—although, consider yourself warned: the kids won’t want to go back to the easy powdered cocoa mix after tasting this!
What You’ll Need To Make Hot Chocolate
- Whole Milk: Provides the base for the hot chocolate, contributing to its creamy texture and rich flavor.
- Heavy Cream: Adds richness and creaminess, making the hot chocolate extra indulgent and smooth.
- Dark Brown Sugar: Sweetens the drink while adding a slight molasses flavor.
- Natural Unsweetened Cocoa Powder: Enhances the chocolatey flavor, bringing a deep, intense chocolate note to the drink.
- Salt: Enhances the chocolate flavor and balances the sweetness.
- Bittersweet Chocolate: Provides chocolatey richness and contributes to the luxurious texture and flavor of the hot chocolate.
- Vanilla Extract: Adds a subtle, aromatic flavor that complements the chocolate.
- Whiskey or Bourbon: Optional for adult versions, adds a warming, boozy kick and depth of flavor.
Step-by-Step Instructions
In a medium saucepan, add milk and cream.
Add brown sugar, cocoa powder, and salt.
Whisk contents over high heat.
Bring to a simmer.
Remove from the heat; add the chocolate and vanilla.
Whisk until the chocolate is melted.
Ladle into mugs and top each drink with 2 tablespoons whiskey or bourbon (or the desired amount), if using, and whipped cream, if desired.
Enjoy!
Boozy Hot Chocolate
Servings: 4 to 6
Ingredients
For the Hot Chocolate
- 1 quart whole milk
- 1 cup heavy cream
- ¼ cup (packed) dark brown sugar
- 1 tablespoon natural unsweetened cocoa powder
- Pinch salt
- 8 oz bittersweet chocolate, roughly chopped
- ½ teaspoon vanilla extract
- Whiskey or bourbon, optional for serving (rum or tequila may be substituted)
For the Sweetened Whipped Cream
- ½ cup heavy cream
- 1 tablespoon confectioners’ sugar
- ¼ teaspoon vanilla extract
Instructions
For the Hot Chocolate
In a medium saucepan, whisk together the milk, cream, brown sugar, cocoa powder, and salt over high heat. Bring to a simmer. Remove from the heat; add the chocolate and vanilla and whisk until the chocolate is melted. Ladle into mugs and top each drink with 2 tablespoons whiskey or bourbon, or the desired amount, and whipped cream, if desired.
For the Sweetened Whipped Cream
In a cold medium bowl, whip the cream with a whisk until slightly thickened. Add the confectioners’ sugar and vanilla and continue whipping until cream holds its shape.
Nutrition Information
Per serving (6 servings)
Calories: 511, Fat: 31 g, Saturated fat: 19 g, Carbohydrates: 40 g, Sugar: 36 g, Fiber: 3 g, Protein: 8 g, Sodium: 112 mg, Cholesterol:
61 mg
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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