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Eat and Drink

Hot chocolate: Recipes with liqueur, whipped cream and more

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

Ingredients: 1 1/2 cups whole milk 1 vanilla
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

Ingredients: 3 ounces Domaine de Canton Ginger Liqueur
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

Ingredients: 1 packet of Swiss Miss Hot Cocoa
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 

Ingredients: 4 ounces 1800 Reposado Tequila 2 ounces
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

Ingredients: 1 1/2 ounces Hangar 1 Straight Vodka
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  

Ingredients: 5 ounces Brooklyn Diamond Cold Brew Coffee  1
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

Ingredients: 1 1/2 parts Milagro Añejo Tequila 3
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

Ingredients: 1 1/2 parts Sugar Island Coconut Rum
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.

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