The holidays are the perfect time for cozying up on the couch with friends and family. And the best way to indulge a little this holiday season is with a delicious cup of hot chocolate. But why not make a spiked one?
Since many of us will be spending some cozy time at home for the holidays, I thought I’d share the perfect cocktail to cozy up with for the season. My spiked hot chocolate recipe. And it’s so easy like my other cocktails, I know you’ll love it.
While having brunch last weekend with some friends, one of them ordered a spiked hot chocolate and it was so good, but it was WAY too boozy. The cocktail had a ton of bourbon in it that completely overpowered the drink making it feel too cocktail-y and not enough hot chocolatey.
As a result, I thought I’d create my own that really honed in on that warming chocolate flavor. So here’s my perfectly delicious spiked hot chocolate recipe.
The Best Spiked Hot Chocolate Recipe
This recipe can be as easy or as complicated as you like. I decided to make your typical packet hot chocolate (because seriously, does anyone do it any other way?) and added Cathead Vodka Pecan and a good splash of Kahlua.
To make sure this drink stayed true to its chocolate flavor, I also added a 1/2 oz of creme de cocoa. If you’re not familiar with this, it’s a chocolate liqueur that’s nice and sweet and is great to have on hand for dessert cocktails.
If you want, you can make your hot chocolate with fresh shaved chocolate and milk over the stove. Sure, that would be a much more delicious way to do it. But I am here for the convenience!
- Your favorite hot cocoa (I used a classic packet with hot water)
- 1 oz Pecan Cathead Vodka (plain works too!)
- 1/2 oz Kahlua
- 1/2 oz of creme de coca
Make your hot cocoa as you like or according to the package directions.
Add in your liquors to the hot cocoa. If you’re making this on a stove, be careful with gas when adding in liquor! Be sure to turn the heat off before doing this step.
Top with whipped cream and cocoa powder.
I loved using the pecan-infused vodka because it added a really nice nutty element to the hot chocolate without overpowering it. You sort of just taste it in the background and think, what is that flavor it’s so warm and delicious.
I poured these spiked hot chocolates into the cutest little mugs from World Market and topped them with whipped cream. I got lazy and used the classic red can of Reddi-Whip. And don’t mind me I totally ate it out of the can while standing in front of the fridge. Sprinkle with some cocoa powder and you’ve got yourself one delicious and festive cocktail.
Let’s be honest, if you’re a solid bourbon fan, go for it. But I really felt like the flavor overpowered the chocolate and using pecan vodka was really the best bet. Plus, creme de cocoa makes everything better.
And if vodka isn’t your thing, you can try my Bailey’s vanilla spiked hot chocolate recipe here.