Now that the weather is consistently crappy and cold (for most of us), there’s nothing we crave more than a pair of fleece sweatpants, a crackling fire, and a hefty serving of steaming hot cocoa. But to make this situation even better, we’re bringing out the booze. How are you supposed to enjoy hot chocolate when it’s lacking alcohol? You can’t, so let us lead you in the right direction:
Red Wine Hot Chocolate: (2 servings)
- 1 ½ cup milk
- 1 cup red wine
- ½ cup dark chocolate chunks
- whipped cream
Over medium heat, combine milk and chocolate chips in a saucepan. Whisk consistently until chocolate is melted into the milk and you have thick and creamy chocolate milk. Pour in red wine and heat until everything is hot. Garnish and serve.
Recipe from immaeatthat.com
Spicy Spiked Cocoa: (4 servings)
- 2 cups whole milk
- 1 cup heavy cream
- 1/3 cup sugar
- ½ ancho chile, lightly crushed
- 1 cinnamon stick
- ½ vanilla bean, split lengthwise
- 3 oz. bittersweet chocolate (at least 70% cacao), chopped
- 2 oz. Pernod, or another anise-flavored liqueur
In a medium saucepan, combine milk, cream, sugar, chile, and the cinnamon stick. Scrape in seeds from the vanilla bean and then add the pod. Bring to a simmer, and remove from heat; cover, and let steep for 15 minutes. Remove chile, cinnamon stick, and vanilla pod; discard. Add chocolate and heat over medium-high heat, stirring continuously until chocolate is melted and mixture is smooth, about 5 minutes. Remove from stove and add liqueur. Serve.
Recipe from epicurious.com
Guinness, Whiskey, and Baileys Hot Chocolate: (4 servings)
- 1 (12 oz.) bottle Guinness
- ¼ cup cocoa powder
- 1 Tbsp. granulated sugar
- pinch kosher salt
- 3 cups whole milk
- 4 oz. milk chocolate chips
- 4 oz. bittersweet chocolate chips
- 4 oz. Baileys
- 4 oz. Irish whiskey
In a medium saucepan, cook Guinness over medium-high heat until reduced to ½ cup, about 10 minutes. Set aside. In another medium saucepan, mix together cocoa with sugar and salt. Stir in milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until chocolate is melted and mixture is warm. Add Baileys followed by reduced Guinness and whiskey. Use a whisk on the mixture to make it frothy, and then serve.
Recipe from seriouseats.com
Tequila Mint Hot Chocolate: (4 servings)
- ¼ cup cocoa powder
- 1 Tbsp. granulated sugar
- pinch kosher salt
- 3 cups whole milk
- 4 oz. milk chocolate chips
- 4 oz. bittersweet chocolate chips
- 4 oz. tequila
- 2 oz. peppermint schnapps
- whipped cream and mint leaf for garnish
In a medium saucepan, stir cocoa with sugar and salt. Mix in milk, milk chocolate, and bittersweet chocolate. Heat over medium heat, stirring constantly, until the chocolate is melted and mixture is warm. Gently whisk to completely combine. Add tequila and peppermint schnapps. Divide into mugs and garnish.
Recipe from seriouseats.com