Spiked Hot Chocolate

There’s something so festive about spiked hot chocolate, isn’t there? We all know hot chocolate to be warm, cozy, and comforting but when you add in a little chocolate liqueur, well now, that’s a fantastic grown-up cup of hot chocolate!

This is such an easy way to enjoy a little something extra special this winter. If you’re looking for a way to warm up from the inside out, this exceptional boozy hot chocolate will do just that! (If you’re looking for more boozy warm drinks, try a hot white Russian, too!)

Creamy Spiked Hot Chocolate

What’s special about this recipe? There are a few extras that make this the perfect hot chocolate recipe. To start, I use sweetened condensed milk as the base which makes the hot chocolate extra rich and creamy. Then, instead of using cocoa powder, I use real milk chocolate shavings that melt beautifully into the milk.

Extra boozy! To top it off, I use not one, but two kinds of chocolate liqueur to spike the hot chocolate: Godiva chocolate liqueur and crème de cacao.

Perfect winter treat. This is a great recipe to make throughout the entire winter season, and when you add a sprinkle of nutmeg along with the cinnamon, it makes the most delicious version for the holidays.

Great for a party. As written, the recipe makes two very generous servings but you can easily double or triple the recipe to make enough for a crowd. Try a hot chocolate bar. Keep the hot chocolate warm in a slow cooker and set up a table with a variety of liqueurs and toppings. Guests can decide which they’d like to add.

Ingredient Notes

• Sweetened Condensed Milk: Sweetened condensed milk is canned milk that has the water extracted from it, making it thick and concentrated. Sugar is then added to it. Sweetened condensed milk gives the hot chocolate a very creamy consistency as well as sweetness.
• Whole Milk: You could use other types of milk (2% or low fat) but whole milk gives the hot chocolate a rich and decadent flavor. Nondairy milks can be substituted if you prefer.
• Milk Chocolate Bar: Using solid chocolate means the difference between hot cocoa and hot chocolate. Although the two terms are often used interchangeably, hot cocoa is made with dry cocoa powder and hot chocolate is made with melted chocolate. Use high-quality chocolate; you can substitute dark chocolate if you like.
• Kosher Salt: Just a pinch of salt is enough to bring out the flavors of the chocolate and balance the sweetness without adding any “saltiness” to the mixture.
• Cinnamon: An optional warm spice that adds another element to this hot chocolate recipe. It makes it feel extra festive and perfect for the holidays.
• Godiva Chocolate Liqueur & Crème de Cacao: Both liqueurs are laced with the aroma and taste of chocolate so it only makes sense to add them to enrich your hot chocolate. Keep reading for more suggestions.

How to Make Spiked Hot Chocolate

Combine ingredients. Add the sweetened condensed milk, whole milk, cinnamon (if using), and salt to a medium-sized saucepan.

Add the chocolate. Grate the chocolate bar over the pan so that the shavings fall into the milk mixture. I’ve found that shaving the chocolate, rather than chopping it, allows the chocolate to melt quickly and smoothly.

Heat. Over medium-low heat, heat the mixture, frequently whisking to incorporate the chocolate. Keep the heat low enough so that the milk doesn’t boil and possibly scorch.

Serve. Once the chocolate has melted and the hot chocolate is steaming, pour the hot chocolate into two mugs. (These are pretty generous servings, about 16 oz. each. If you prefer, you can divide the mixture into four 8 oz. mugs. Reduce the amount of liqueur added to each mug accordingly.)

Add the booze. Add 1 oz. chocolate liqueur and ¼ oz. crème de cacao to each mug and stir. Serve as is, or add toppings, if desired.

Christmas Cookies

If you’re looking for special treats to serve with your spiked hot chocolate, take a look at my collection of special Christmas cookies.I’m sure you’ll find a few new favorites to make for the holiday season!

Recipe Variations

• Reduced sugar: If you don’t have a huge sweet tooth, use heavy cream instead of sweetened condensed milk. Stir in granulated sugar or powdered sugar, to taste.
• Use dark chocolate instead of milk chocolate, if preferred.
• Set up a hot chocolate bar. This is easy entertaining! Make a batch of hot chocolate in a slow cooker, keep it on warm and have everyone add their favorite liqueur. Other choices could be amaretto, Kahlúa, Bailey’s Irish cream, crème de menthe, orange liqueur (such as Cointreau), hazelnut liqueur (Frangelico), and so on. Have a variety of toppings available.

Topping Suggestions

•  Whipped cream (add cinnamon or cocoa powder to the whipped cream, if you like)
• Caramel sauce or bourbon caramel sauce
• Mini chocolate chips
• Mini marshmallows
• Extra cinnamon or a dash of nutmeg (perfect for holidays!)
• Crushed peppermint candies
• Candy canes (to use as stir sticks)

Refrigerate: It’s best to store the hot chocolate before adding the alcohol. Allow it to cool to room temperature before putting it into a covered container. It can be stored for up to 5 days.

Reheat: Warm the hot chocolate over medium-low heat on the stovetop; don’t allow it to boil. If you’re just reheating a single cup, pop it in the microwave. Once it’s heating, stir well, and then add any booze you like.

Cook ModePrevent your screen from going dark

• Add the sweetened condensed milk, whole milk, cinnamon (if using), and salt to a small saucepan.

  1 can (14 oz.) sweetened condensed milk, 2 cups whole milk, 1 pinch ground cinnamon, optional, ¼ teaspoon kosher salt

• Grate the chocolate bar into the pan. It’s best to grate the chocolate, rather than chopping it, because it will melt more easily and reduces the time it takes to heat the hot chocolate.

  2 oz. milk chocolate bar

• Heat the pan over low-medium heat, gently whisking to incorporate the chocolate. Keep the temperature low enough so that the milk doesn’t boil. Heat until the chocolate has melted and the hot chocolate has come to the desired temperature (suggested somewhere between 145℉-165℉).

• Pour the mixture into 2 large mugs. Add 1 oz. chocolate liquor and ¼ oz. of crème de cacao to each mug and stir. If desired, the hot chocolate can be served without the added alcohol.

  2 oz. Godiva chocolate liqueur, ½ oz. crème de cacao

• Drink as is or with toppings of your choice!

• Serving size: Nutrition information is calculated for two 16 oz. servings which is a very generous amount. If desired, divide the mixture into four 8 oz. servings. In that case, it may be easier to add the alcohol to the pan, after you remove it from the heat, before pouring the spiked hot chocolate into individual mugs. 
• Make a big batch: If desired, the recipe is easy to increase for serving to a larger group. To set up a hot chocolate bar, make a batch of hot chocolate (double or triple the recipe) in a slow cooker, keep it on warm and have everyone add their favorite liqueur. Be sure to check out my crockpot hot chocolate for more how-to’s. 
• Variation: If you prefer a more boozy flavor, try Irish cream (such as Bailey’s) instead of the chocolate liqueur. You can add all three (chocolate liqueur, crème de cacao, and Irish cream) but the drink will be very strong.

Serving: 16oz., Calories: 1049kcal, Carbohydrates: 154g, Protein: 25g, Fat: 35g, Saturated Fat: 21g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Cholesterol: 97mg, Sodium: 642mg, Potassium: 1185mg, Fiber: 2g, Sugar: 150g, Vitamin A: 925IU, Vitamin C: 5mg, Calcium: 872mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Share a comment and rating below! I love hearing what you think!