13 Spiked Hot Chocolate Recipes to Keep You Toasty This Winter (2024)

FAQs

What is the best alcohol to put in hot chocolate? ›

Adding a splash of alcohol like rum, brandy, or whisky can transform your hot chocolate into a truly indulgent and sophisticated drink.

Spiked hot chocolate is regular hot chocolate that's spiked with alcohol. Common types of alcohol include bourbon, rum, Baileys, or Kahlua, but really anything goes. You can use a purchased hot cocoa mix, but of course the best way to make this drink is with homemade hot chocolate.

Cocoa - If your cocoa is pre-made, serve it in either an insulated carafe or a thermos with a spout. This will keep the hot chocolate warm and make it easy for guests to pour.

Add a small amount of jalapeno (habanero or cayenne if you're brave) to your next cup of hot cocoa for a little heat and bite. Just make sure to go easy on the pepper: the heat of the hot cocoa will warm the spice, making it a little hotter than you might expect.

It is hard to believe but, once cooked, about 70-75% of its alcohol content remains on the plate. It is a different matter when alcohol is mixed with an ingredient and then heated to boiling point. After 15 minutes, 40% of the alcohol remains, after 30 minutes 35%, and only after two and a half hours 5%.

The simplified answer is that chocolate contains fat (cocoa butter) and alcohol contains water. The fat in the chocolate and the water in the alcohol repel each other causing the chocolate to seize. When chocolate seizes it becomes grainy and hard - essentially unusable.

Pairing Chocolate with Liquor

Though a few spirits fall out of these categories, it's generally accepted that the six types of distilled spirits are: brandy, gin, rum, tequila, vodka, and whiskey. Each pairs particularly well with chocolate, but the pairings depend on the blend in question.

With the warm, creamy substance that this drink is made up with, I found vodka and Baileys tastes delicious. You could always use Kahula in the Baileys place and substitute in whiskey or rum instead of vodka. There are many suitable options that pair well with a chocolate-flavored beverage.

Once you've got your space identified, you'll need to figure out how you'll keep your hot chocolate warm. The easiest way is to make it in a slow cooker, but you can also keep it on the stove and simply have your hot chocolate bar contain everything except the actual hot chocolate.

What do you put out for a hot cocoa bar? Be sure to stock the hot chocolate bar with plenty of hot chocolate (the main event) in a vessel that keeps it warm and is easy to operate. Then, decorate with plenty of sauces like whipped cream and chocolate syrup, toppings like candy and cookies, and garnishes like sprinkles.

Does the use of marshmallows in hot chocolate keep it warmer? ›

Loss says kitchen air produces an “evaporative cooling” effect as water is freed from the drink's surface and into the atmosphere. Since they're filled with air, the marshmallows could insulate the hot chocolate by slowing down this cooling.

The secret ingredient commonly used in gourmet hot chocolate is often high-quality, finely ground chocolate. This can be in the form of cocoa powder or finely chopped chocolate, adding a rich and intense flavor to the drink.

An easy way to add extra flavor to any cup of cocoa—be it out of the box or homemade—is to add a touch of your favorite spices. A sprinkle of cinnamon, cardamom, ginger, nutmeg or even cayenne can all be welcome warming additions.

Second perhaps only to white rum, gin is the most quintessential warm weather spirit out there. It's light, it's refreshing, and its spritely botanical flavors take on and enhance the characteristics of whatever it's paired with (and it should always be paired with something).

Place dark chocolate and 2 ounces of vodka into small heatproof bowl (glass bowls work best), stir until chocolate is evenly coated and set aside. Fill a small pot ¼ full with water and heat on medium. Once water starts to steam, place bowl of chocolate and vodka on top and allow chocolate to melt.

Chocolate liquor is one of the key ingredients in any bar of chocolate. It's made from the nibs of cocoa beans, and contrary to what the name suggests, it doesn't contain any alcohol. Despite the misnomer, chocolate liquor helps give chocolate its distinctive taste and texture.