Eat and Drink Hot chocolate: Recipes with liqueur, whipped cream and more By BRITTANY HAMLETT-CONCEPCION email@example.com Updated December 7, 2015 12:18 PM Print Share fbShare Tweet Email When the weather outside is frightful and there’s no place to go, prepare for a booze-tacular evening. Swap your favorite hot chocolate recipe for one of these deliciously spiked ones. We suggest sipping these while roasting chestnuts by an open fire … but that’s totally up to you. Lavazza Spicy Hot Chocolate Coffee by Debi Mazar and Gabriele Corcos of Extra Virgin Photo Credit: Lavazza Ingredients: 1 1/2 cups whole milk 1 vanilla bean 2 ounces dark chocolate 80% 1/2 cup Lavazza Gran Selezione Coffee 2 pinches crushed hot pepper (or 1 dry red chili pepper, split with seeds removed) Grappa, rum or brandy, optional Method: Using a paring knife, split the vanilla bean in half lengthwise, scrape seeds into the milk (adding the pod is optional). In a saucepan over medium-high heat, bring the milk to a gentle simmer. Add the chocolate, coarsely chopped, and the chili pepper; mix constantly until all chocolate is melted. Remove from heat and let steep for about 5 minutes. Strain through a tight mesh, sift and serve. Tips: Depending on your taste, play with the ingredient amounts: Try using more hot pepper, or replacing drip coffee with espresso, or even sourcing different kinds of chocolate. Also, try adding liquor, like grappa, brandy or rum. Ginger Spice Hot Cocoa by Shawn Chen, RedFarm/Decoy Photo Credit: RedFarm/Decoy Ingredients: 3 ounces Domaine de Canton Ginger Liqueur 3 cups whole milk 1/2 cup water 1/2 cup unsweetened cocoa powder 1/2 teaspoon ground cinnamon 1/2 teaspoon pure vanilla extract 1/2 teaspoon grated ginger 1/4 teaspoon sea salt Method: In a heavy saucepan, pour in whole milk, water and unsweetened cocoa powder. Cook on medium heat and do not allow to boil. Whisk occasionally until cocoa powder is melted and mixture is well combined. Stir and whisk in ground cinnamon, vanilla extract, grated ginger and sea salt. Immediately whisk in the Domaine de Canton Ginger Liqueur, pour into a mug or glass and top with optional toppings. Hot Mocha Madness by Paul Wahlberg, Wahlburgers Photo Credit: Nicoletta Amato Photography Ingredients: 1 packet of Swiss Miss Hot Cocoa Mix 3/4 cup hot water 1 ounce Kahlua 1 ounce Bailey's Irish Cream 1 tablespoon Fluff Method: Empty contents of one packet of Swiss Miss Hot Cocoa Mix into a mug. Gradually stir hot water into cocoa mix. Add Kahlua and Bailey's Irish Cream. Top with fluff and a drizzle of Bailey's. 1800 Mexican Hot Chocolate Photo Credit: 1800 Tequila Ingredients: 4 ounces 1800 Reposado Tequila 2 ounces heavy whipping cream 1 1/2 ounces milk 1 1/2 bars chocolate, broken into chunks 1 ounce cocoa powder 0.3 ounce cane sugar 0.2 ounce cayenne pepper Method: Warm milk in saucepan. Add chocolate bar chunks, cocoa powder and sugar. Whisk to combine all ingredients. Pour a dash of cayenne pepper. Pour mixture into large glass and add 1800 tequila. Hangar Hot Chocolate Photo Credit: Hangar Vodka Ingredients: 1 1/2 ounces Hangar 1 Straight Vodka 1 ounce coffee liqueur 1 ounce hot chocolate mix Eggnog Sprinkle of brown sugar Method: Combine ingredients over ice, garnish with brown sugar. Hot White Russian Photo Credit: Brooklyn Diamond Coffee Ingredients: 5 ounces Brooklyn Diamond Cold Brew Coffee 1 ounce Kahlúa 1 ounce Kettle One Vodka 1/2 ounce hot chocolate mix 1/4 ounce whole milk Cinnamon stick, marshmallows and hot fudge for garnish Method Stir together the coffee and hot chocolate mix in a large mug, combine with Kahlua, Kettle One Vodka and milk. Garnish with whipped cream, cinnamon stick, marshmallows and hot fudge. Milagro Hot Chocolate Photo Credit: Milagro Tequila Ingredients: 1 1/2 parts Milagro Añejo Tequila 3 parts Abuelita Chocolate Tablets or your favorite hot chocolate powder Heavy cream Grated chili chocolate bar Method: Build in a clear mug or other drink vessel suitable for hot beverages. Top with whipped cream and chili chocolate shavings. Hot Cocoa-Nut, created by Nicole Trzaska, The Liberty NYC Photo Credit: The Liberty NYC Ingredients: 1 1/2 parts Sugar Island Coconut Rum 1/4 part white crème de menthe 2 1/4 parts milk hot chocolate Method: Stir all ingredients while hot. By BRITTANY HAMLETT-CONCEPCION firstname.lastname@example.org Share on Facebook Share on Twitter More on this topic 12 Thanksgiving cocktails to shake up on #Drinksgiving Cheers! It's Drinksgiving! 6 Thanksgiving wines worth a pilgrimage to the wine storeWhat do Mayflowers bring? More wine. Where to get the best wine in NYCBecause wine is truly a pleasure. Comments We're revamping our Comments section. Learn more and share your input.