Boozy Hot Chocolate Variations

Photo by Lori K.
Adapted from tastingtable.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tastingtable.com

Ingredients

  • Each recipe makes 1 serving

Directions

Mexican Hot Chocolate: ½ oz semisweet chocolate + ¾ c whole milk + ¼ c water + 2 tbsp cocoa powder + 1 tbsp sugar + ¼ tsp vanilla + pinch salt + ¼ tsp cinnamon + pinch cayenne + 2 tbsp tequila Melt the chocolate in a medium saucepan over low heat. Once it's melted, add all of the remaining ingredients except the tequila. Raise the heat to medium high and cook, whisking constantly, until the mixture is smooth and beginning to bubble, 2 to 3 minutes. Remove from the heat, stir in the tequila and pour into a mug to serve. Dark and Stormy Hot Chocolate: ½ oz semisweet chocolate + ¾ c whole milk + ¼ c water + 2 tbsp cocoa powder + 1 tbsp sugar + ¼ tsp vanilla + pinch salt + ½ tsp ground ginger + 2 tbsp dark rum Melt the chocolate in a medium saucepan over low heat. Once it's melted, add all of the remaining ingredients except the rum. Raise the heat to medium high and cook, whisking constantly, until the mixture is smooth and beginning to bubble, 2 to 3 minutes. Remove from the heat, stir in the rum and pour into a mug to serve. Tropical Hot Chocolate: ½ oz semisweet chocolate + 1 c coconut milk + ¼ c water + 2 tbsp cocoa powder + ¼ tsp vanilla + pinch salt + 2 tbsp coconut rum Melt the chocolate in a medium saucepan over low heat. Once it's melted, add all of the remaining ingredients except the rum. Raise the heat to medium high and cook, whisking constantly, until the mixture is smooth and beginning to bubble, 2 to 3 minutes. Remove from the heat, stir in the rum and pour into a mug to serve. Mocha Hot Chocolate: ½ oz semisweet chocolate + ¾ c whole milk + ½ c coffee + 2 tbsp cocoa powder + ¼ tsp vanilla + pinch salt + 2 tbsp Kahlúa Melt the chocolate in a medium saucepan over low heat. Once it's melted, add all of the remaining ingredients except the Kahlúa. Raise the heat to medium high and cook, whisking constantly, until the mixture is smooth and beginning to bubble, 2 to 3 minutes. Remove from the heat, stir in the Kahlúa and pour into a mug to serve. Minty Hot Chocolate: 3 tbsp mint chocolate + ¾ c milk + ¼ c water + 2 tbsp cocoa powder + ¼ tsp vanilla + pinch salt + 2 tbsp bourbon Melt the chocolate in a medium saucepan over low heat. Once it's melted, add all of the remaining ingredients except the bourbon. Raise the heat to medium high and cook, whisking constantly, until the mixture is smooth and beginning to bubble, 2 to 3 minutes. Remove from the heat, stir in the bourbon and pour into a mug to serve.

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