Best Homemade Hot Chocolate Recipe Collection Spiked with Alcohol and Spices

The best way to cure the chills of winter is with a steamy cup of warm and creamy homemade hot cocoa. Discover how to spike your cocoa with various spices and alcohol drinks and liqueurs that blend in with the rich taste and aroma of cocoa and hot chocolate.

Fresh spicy herbs such as peppermint, basil and chillies can be added to boost the warming properties of these hot chocolate drinks. Make you cocoa naughty with liqueurs and shots of alcohol

Try these traditional, wicked and modern versions of the classic and traditional hot cocoa before bedtime. Sleep warm and contented!

Spicy Mexican Hot Chocolate with Cinnamon and Chili Powder

► Pinch salt
► 3/4 cup water
► 2 cups whole milk
► 3/4 cup brown sugar
► 1 teaspoon ground cinnamon
► 1 vanilla bean (or 1 teaspoon vanilla extract)
► 1 shot of freshly made espresso coffee (strong)
► 2 1/2 ounces (70g), high quality bittersweet chocolate, grated finely
► For serving ice cream, cinnamon and chili powder

Method

Heat the water to boiling point in a small saucepan. Cut the vanilla bean lengthwise and add to the boiling water. Add the sugar, espresso, cinnamon and a pinch of salt (this smooths the taste). Simmer for 1 minute and the add the grated the chocolate. Whisk vigorously until the mixture thickens. Next add the milk and whisk vigorously, while stirring for 1-2 minutes. This makes the hot chocolate light and foamy.

Raspberry Liqueur Hot Chocolate

► 3/4 cup whole milk
► 1/4 cup heavy cream
► 1/4 cup unsweetened cocoa powder
► 6 ounces milk chocolate, finely chopped
► 3 tablespoons raspberry liqueur (or similar)
► Crystallized ginger, for garnishing

Method

Combine all ingredients, except for the raspberry liqueur and crystallized ginger, in a small saucepan. Heat the saucepan over medium-low heat and stir with a whisk to slowly melt the chocolate (generally about 2 minutes). Then heat for another 3-4 minutes and stir vigorously until the mixture thickens and becomes well blended and smooth. Remove from mix in the liqueur and pour into serving mugs or glasses with a piece of ginger on top and a sprig of fresh mint. Serve hot and steaming.

Irish Hot Chocolate

► 2 oz high quality milk chocolate, finely grated or chopped
► 1 cup milk
► Pinch salt
► 2 tablespoons (1/3 cup) Bailey's Irish cream liqueur, or similar
► Shaved chocolate and whipped cream for serving

Method

Using a small saucepan, heat the milk in a saucepan until it is just starting bubble at around the edges, (generally takes about 3 minutes). Take the saucepan off the heat, then add the Irish Cream and chocolate, Set the mixture aside for 1-2 minutes to cool slightly and then whisk thoroughly until smooth. Serve topped with whipped cream ice cream and chocolate shavings.

Hazelnut Hot Chocolate

► 8 oz (1 cup) milk
► cocoa powder (to garnish)
► whipped cream (to garnish)
► 1.5 oz (50ml) Frangelico hazenut liqueur
► 2 tablespoons Nutella (or similar) chocolate hazelnut spread

Method

Heat the milk and chocolate hazelnut spread in a small saucepan over medium heat. Whisk continuously until the mixture is well blended and smooth. But do not allow the mixture to boil.:Pour into mugs or glasses and add the Frangelico to each portion. Top with toasted hazelnuts, cocoa and whipped cream.

Hot chocolate with Rum and Cinnamon

► 2 cups milk
► 1 cinnamon stick
► 2 teaspoons honey
► 1 teaspoon brown sugar
► 2-3 tablespoons dark rum
► 1 teaspoon vanilla extract
► 3 1/2 oz (100 g) high quality dark chocolate, high-cocoa, bittersweet or semisweet

Method

Break the chocolate into small pieces and add to the milk into a small saucepan. Mix in the honey, cinnamon stick and sugar. Heat gently while stirring to melt the chocolate. Add the vanilla and slowly add the rum to suit your taste preference. Taste and adjust the sugar and rum to match your preferences. Remove the cinnamon stick and serve in latte cups, mugs or glasses.

Spicey Chilli and Cinnamon Hot Chocolate Recipe

► 6 cups skim milk
► 1 teaspoon cinnamon
► 3 tablespoons white sugar
► 1/2 teaspoon chili powder
► 1 teaspoon vanilla extract
► 1/4 teaspoon ground nutmeg
► 1/4 teaspoon ground cloves
► 3 tablespoons unsweetened cocoa powder

Method

Heat the milk in a saucepan until warm. Add the sugar and cocoa powder and mix until dissolved. Add the chili powder, nutmeg, vanilla, cinnamon and cloves and mix well. Heat for an additional 5 minutes until hot, but do not boil.

Malibu Hot Chocolate Recipe with Coconut and Dark Chocolate

► 2/3 cup whole milk
► 1/4 cup Malibu or similar
► 1 teaspoon coconut flakes, toasted
► 25 g (1 oz) white chocolate, chopped
► 1 teaspoon dark chocolate, finely grated

Method

Heat the milk in a small pan until it just starts to simmer at the edges. Remove the pan from the stove. Dissolve the white chocolate in the milk. Add the Malibu and coconut and serve hot.

Hazelnut Liquer and Cream Hot Chocolate Recipe

► 2/3 cup whole milk
► 50 ml (2 fl oz) double cream
► 25 g (1 oz) milk chocolate, chopped
► 1 teaspoon chopped hazelnuts, toasted
► 25 ml (1 fl oz) hazelnut liqueur (we used Frangelico)
► 1 teaspoon chocolate hazelnut spread (such as Nutella)

Method

Whip the cream and fold through the chocolate hazelnut spread. Set aside. Heat the milk in a saucepan over moderate heat until just simmering. Remove the pan from the stove. Add the chocolate and dissolve in the hot milk. Then add the hazelnut liqueur. Serve hot with the cream and hazelnut chocolate on top.

Mint Hot Chocolate Recipe

► 2/3 cup whole milk
► 1 teaspoon icing sugar
► 50 ml (2 fl oz) double cream
► 25 ml (1 fl oz) crème de menthe
► 1/2 teaspoon of peppermint extract
► 50 g (2 oz) dark chocolate, finelychopped

Method

Whip the cream, icing sugar and peppermint extract in a small bowl and set aside. Heat the milk in a saucepan until simmering, stirring frequently. Remove the pan from the stove and dissolve the chocolate by stirring. Add the crème de menthe and serve topped with the whipped cream and chocolate curls.