The Washington Post

Boozy Hot Chocolate

Boozy Hot Chocolate 2.000

Laura Chase de Formigny for The Washington Post; styling by Lisa Cherkasky for The Washington Post

Spirits Feb 5, 2021

Using different spirits and liqueurs to complement the flavor of the cocoa, you can take this hot chocolate in multiple directions, giving you a fairly comprehensive template that can be used throughout a chilly winter. This recipe is for two servings, but you can scale it up or down. If making hot chocolate for two, but only one person is imbibing, ladle half of the hot chocolate mixture before adding alcohol, reducing the amount of alcohol by half. Choose garnishes that complement the spirits and spices you select.

Total time: 15 mins


Servings:
2

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

Ingredients
  • Hot water, for filling mugs
  • 2 cups whole or reduced-fat milk (may substitute plant-based milk)
  • 3 ounces dark chocolate chips or chopped dark chocolate
  • 1 teaspoon vanilla extract
  • 1 large pinch salt
  • 2 ounces dark rum or another spirit (see NOTE)
  • 2 ounces coffee liqueur, or another liqueur (see NOTE)
  • Whipped cream, marshmallows, chocolate shavings, orange zest, and/or grating of nutmeg/cinnamon, for garnish (optional)

Directions

Fill two mugs with hot water and set aside while you make the cocoa.

In a small saucepan over low heat, warm the milk, chocolate, vanilla and salt, whisking until the chocolate has melted and the mixture is smooth and uniform.

Add the rum and coffee liqueur, and stir to combine. Continue to stir until the mixture is fully heated — don’t let it come to a boil.

Discard the hot water in the mugs, ladle the mixture into your mugs and garnish as you like.

NOTE: Other good combinations using rum: 2 ounces rum, 1 ounce coffee liqueur and 1 ounce orange liqueur; or 2 ounces rum, 1 ounce coffee liqueur and 1 ounce nut liqueur.

VARIATIONS:

Follow the recipe as written above up until adding alcohol. See below for suggested variations.

Variation 1: Chocolate and spice

Add 2 ounces dark rum or aged tequila and 2 ounces cinnamon whiskey, and stir to combine. (Other good combinations: 2 ounces dark rum or aged tequila with 1 ounce each cinnamon whiskey and ginger liqueur; 2 ounces dark rum or aged tequila and 1 ounce each cinnamon whiskey and chile liqueur.)

Variation 2: Chocolate and orange

Add 2 ounces brandy and 2 ounces orange liqueur, and stir to combine. (Other good combinations: 2 ounces brandy, 1 ounce orange liqueur and 1 ounce coffee liqueur; 2 ounces brandy, 1 ounce orange liqueur and 1 ounce chile liqueur.)

Variation 3: Chocolate and other fruits

Add 2 ounces brandy or rum, and 2 ounces another fruit liqueur, and stir to combine. (Brandy goes well with raspberry or cherry liqueur. You can even try an eau de vie, an unaged brandy made with the same fruit as the liqueur. Rum goes beautifully with banana or coconut liqueur.)

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Recipe Source

From Spirits columnist M. Carrie Allan.

Tested by M. Carrie Allan.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 521


% Daily Values*

Total Fat: 23g 35%

Saturated Fat: 14g 70%

Cholesterol: 20mg 7%

Sodium: 201mg 8%

Total Carbohydrates: 49g 16%

Dietary Fiber: 5g 20%

Sugar: 29g

Protein: 13g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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