Spiked Hot Chocolate is the perfect sweet and boozy holiday treat that’s creamy and indulgent. A grown-up twist on a winter favorite.
If you love my classic hot chocolate recipes, like Peppermint Hot Chocolate and Slow Cooker Hot Chocolate, you’re sure to love this boozy version of the classic Drink Recipe.
Why You’ll Love Spiked Hot Chocolate?
- Made with melted semisweet chocolate disks, this drink is extra rich, creamy, and chocolatey.
- Easy to make, and easy to customize with rum, bourbon, or Bailey’s for your ideal flavor combination.
Sabrina’s Spiked Hot Chocolate Recipe
This Spiked Hot Chocolate recipe is incredibly easy to make, and only takes a bit of prep time to heat the mixture on the stovetop. Top it all off with Whipped Cream, the toppings that you’d like, and maybe some Shortbread Cookies for dipping. Easily double up the recipe so you have enough for the whole party. I’d recommend using a large dutch oven to fit all of the ingredients, or follow the slow cooker directions below to accommodate a larger batch.
Recipe Card
Ingredients
- 1 cup semisweet chocolate disks
- 3 cups whole milk
- 1 teaspoon vanilla extract
- 4 ounces dark rum , bourbon or Bailey's
- whipped cream
- shaved chocolate , for garnish
Instructions
- Microwave the chocolate in 30 second increments in a microwave-safe bowl until smooth (90 seconds total) while bringing the milk to 180 degrees in a saucepan over medium heat measuring with a thermometer. Milk should take around 7-10 minutes to reach temperature.
- Turn the heat off the milk and add in the chocolate whisking them together well until smooth.
- Add in the vanilla extract and alcohol of choice right before serving.
- Top with whipped cream and shaved chocolate.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Chef’s Note
I don’t let the milk go beyond 180 degrees as it heats up, and I stir it occasionally so it doesn’t scald on the bottom. I like to check with my thermometer at the 5 minute mark to see where the temperature is.
Table of contents
Can this be made ahead of time?
You can make this up to 2 days in advance, but I’d wait to add the alcohol until just before serving. If storing in the refrigerator, keep in mind that the chocolate might thicken and settle at the bottom. Gently reheating and whisking the mixture as it warms will bring it back to the desired consistency.
How to Store
- Serve: Serve warm, and don’t leave out at room temperature for more than 2 hours. If you’re serving the recipe for a party, you can keep the hot chocolate in a crockpot on the warm setting. Do not set it to low because you run the risk of simmering and scorching the milk.
- Store: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat over medium-low heat while stirring.
- Freeze: Store leftover hot cocoa in the freezer for up to 3 months. Then let it thaw in the fridge before reheating on the stovetop.
Slow Cooker Method
- To make Slow Cooker Hot Chocolate, add the chocolate chips or chocolate melting disks and milk to your slow cooker.
- Turn the slow cooker to low heat, cover, and cook for 1.5 hours, stirring occasionally.
- Once everything is melted, and the mixture is hot, switch to the warm setting for 1.5 hours.
- Stir periodically throughout the cook time to mix the chocolate and milk and stop any of the ingredients from burning on the bottom.
- Add the vanilla and alcohol and stir to combine.
- Ladle the Spiked Hot Chocolate into mugs, then top with whipped cream and shaved chocolate.
Related Recipes
Holiday Drink Favorites
