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hot chocolate

7 Great Spiked Hot Chocolate Suggestions

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Hot chocolate plus your favorite booze feels like heaven on earth on a cold day. May we suggest some classic combinations to warm you up?

 

Baileys Irish Cream

Baileys Irish Cream is an aged whiskey mixed with cream (both the whiskey and cream are sourced in Ireland) and cocoa flavorings. A generous splash of this liqueur will give your hot chocolate an even greater milky richness as well as a silky smooth finish. Despite containing cream, the bottle has a shelf life of 2 years, so you can store it in the refrigerator or a cool dry place until you’re ready to make your next batch of hot chocolate.

Kahlúa

Containing small amounts of caffeine, Kahlúa will give you a slow release of energy when it’s mixed into your warm wintery drink. Consider this version of spiked hot chocolate the perfect swap for an after-dinner cup of full-caff coffee—this mix is like dessert + coffee, all in one cup. The liqueur is flavored with vanilla and arabica coffee, with its major alcohol content coming from rum.

 

Spiced Rum

You won’t need more than an ounce or two to feel the boozy punch with spiced rum. The signature golden color is a result of the rum aging in wooden barrels, and contributes to the spirit’s rich flavor. The rum’s spiced profile comes from a blend of allspice seeds, nutmeg, cloves, and cinnamon. All of these tasty elements make a great complement to chocolate and will be an excellent addition to

Cointreau or Triple Sec

For a change, why not add an orange touch to your hot chocolate? This might sound weird, but it is definitely feasible, and take note– delicious.  Orange liqueur like Cointreau or Triple Sec can spike your simple hot chocolate into a boozy yet orangy cocktail– without omitting the chocolate’s goodness.

Peppermint Schnapps

Peppermint Schnapps is a mint-infused liqueur that tastes like boozy candy canes. It is a staple drink during the winter or holiday seasons. But one thing you need to learn is that – this liqueur is great in choco-based cocktails.vSo why not try this spirit with your mug of hot chocolate?

Tequila

Never tried a Mexican-style hot chocolate? As soon as you’re used to its chili-spiced flavoring, you can try the Mexican hot cocoa skewered with tequila.

ce you savor this recipe’s goodness, you can’t help but want more

Peppermint Schnapps

Peppermint Schnapps is a mint-infused liqueur that tastes like boozy candy canes. It is a staple drink during the winter or holiday seasons.  But one thing you need to learn is that – this liqueur is great in choco-based cocktails.

Experiment with whatever liquors you have on hand.  Top your hot chocolate off with a vanilla vodka infused whip cream for a little extra kick!

6 Boozy Hot Chocolate Drinks For Adults

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So we had our first  snow of the season today here in  Ohio today and I spent a good part of the morning looking for gloves, boots and the ice scraper for my car. It won’t take long to get back in the swing of winter, but sometimes you need to reward yourself for surviving that first snow fall.   I like to cope with some spiked hot chocolate and here are some recipes, guaranteed to take the chill out of your day!

Fireball Mexican Hot Chocolate Recipe:

 Recipe via What’s Cooking America
Ingredients:
  • 4 (1-ounce) squares Mexican Chocolate*
  • 2 tablespoons honey
  • 1/4 cup hot water
  • Small pinch of salt
  • 1 teaspoon instant coffee
  • 1 dried red chile pepper (you pick the size as the larger it is, the more heat it will infuse)
  • 2 cups milk
  • 1 egg (optional)
  • 1/4 teaspoon pure vanilla extract
  • 4 ounces Fireball Whiskey
  • Cinnamon, ground (for sprinkling)
  • Red Hot Candies, crushed
Fireball Whipped Cream:
  • 1 cup whipping cream or heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon granulated sugar
  • 1 ounce Fireball Whiskey

Prepare Fireball Whipped Cream and refrigerate for up to 2 hours ahead or until ready to use.

For best results, chill the bowl and whisk attachments in the refrigerator for up to 1 hour or freezer for 10 minutes. Add the whipping cream, vanilla extract, and sugar to the chilled bowl.  With an electric hand mixer or standing mixer, whisk ingredients together on high speed for about 1 to 2 minutes until medium peaks are formed.  After 1st minute stop and check to see if peaks are forming. If too soft, continue mixing at high speed in 1 minute increments, checking every minute until the peaks reach the right stiffness with soft edges. Caution – if you over whip, the whipping cream will become too stiff and grainy and then you will be making butter!  Gently stir in the Fireball whiskey and refrigerate whipped cream until ready to use.

 

In a medium-sized saucepan over medium-low heat, add the Mexican chocolate, honey, hot water, salt, coffee, and chile pepper.  Heat, stirring constantly, until the mixture just begins to boil; reduce heat to low and let simmer, stirring constantly, for approximately an additional 1 minute.  Carefully and slowly stir in the milk and let sit over low heat until the chocolate is too warm to touch (you can see the steam rising from it). In a medium-size bowl, beat the egg until it is frothy.  You can use an electric mixer, a Molinillo, or a fork for this.  You just need to make it as frothy as possible.  Add the vanilla extract and beat in well.  Pour the prepared hot chocolate mixture over the frothed egg and beat it vigorously for about 15 seconds.  You want to beat it until you have about 1/2- to 1-inch of foam on top. Pour 1 ounce of Fireball whiskey into each serving cup.  Gently pour in the prepared Mexican hot chocolate and stir together with whiskey to combine.  Top each hot chocolate drink with a dollop of Fireball Whipped Cream. Garnish with a sprinkle of cinnamon and crushed red hot candies and serve.

 

 

KAHLUA HOT CHOCOLATE

Recipe viaDamn Delicious

INGREDIENTS:

  • 2 cups milk
  • 2 tablespoons sugar
  • 1 1/2 tablespoons Dutch-processed unsweetened cocoa powder
  • 1/4 teaspoon cinnamon
  • Pinch of nutmeg
  • 1 ounce Kahlúa coffee liqueur
  • Mini marshmallows, for serving
  • Salted caramel, for serving
  • Chocolate syrup, for serving

DIRECTIONS: In a medium saucepan, combine milk, sugar, cocoa powder, cinnamon and nutmeg over medium heat until heated through, about 2-3 minutes. Remove from heat and stir in Kahlúa. Serve immediately, garnished with mini marshmallows, salted caramel and chocolate syrup, if desired.

Boozy Raspberry Hot Chocolate

INGREDIENTS

  • 10 ounces milk chocolate chips
  • 1 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 cup unsweetened cocoa powder
  • Chambord, to taste, plus another 1/3 cup for reducing
  • Whipped cream and raspberries, to top

 

Directions:  Add everything but the Chambord, whipped cream, and raspberries to a small saucepan over medium-low heat. Stir occasionally until the chocolate completely melts. After the chocolate melts, continue to cook, but stir more frequently. The mixture should thicken a bit and all of the chunks should dissolve. After 5-10 minutes, remove the mixture from the heat and let it cool for a few minutes. As it cools, add 1/3 cup of Chambord to another small saucepan. Bring to a boil and reduce to a simmer. Cook for a few minutes, until the Chambord has thickened enough to coat the back of a spoon. Don’t over cook, or it will become hard like candy, rather than syrupy, which is what we want. Pour the hot chocolate into little mugs (servings should be small because it is so rich), add Chambord to your liking, and top with whipped cream. Drizzle with the Chambord reduction and top with a few raspberries. Serve.

AMARETTO HOT CHOCOLATE

Recipe via Delightfule Made

INGREDIENTS:

  • 3 c. whole milk
  • 2/3 c. semi-sweet chocolate chips
  • 1/4 c. sugar
  • pinch/grind of salt
  • 1/2 tsp. vanilla
  • 3 oz. Amaretto Liquor (1 oz. per glass)
  • Toppings:
  • Whipped Cream/Whipped Topping
  • Slivered Almonds
  • Chocolate Shavings

 

DIRECTIONS: In a medium sauce pan, add the milk, chocolate chips, sugar and salt. Heat on medium low heat, whisking often. Continue to whisk until the chocolate melts completely and the mixture comes to a low simmer. (Do NOT let boil, as it will burn to the bottom of the pan.) Once liquid comes to a low simmer, promptly remove from heat. Add the vanilla and stir to combine.  Ladle the hot chocolate into 3 mugs, and add 1 oz. Amaretto liquor to each glass. Stir to combine. Top with your favorite toppings. Enjoy!

Bittersweet Hot Chocolate with Red Wine
Recipe via Saveur

Ingredients

6 ounces of bittersweet chocolate, finely chopped
1/3 cup of fruity red wine, such as Pinot Noir, Shiraz or Beaujolais (Saveur used merlot)
1 cup of milk
Pinch Kosher salt
Sugar, for serving

Directions Serves two. 1. Bring chocolate and wine to a simmer in a 1-quart saucepan over low heat; cook, whisking, until melted, about 3 minutes. 2. Add 2/3 cup of water, milk, and salt; bring to a boil, and cook, while whisking 3 minutes more. 3. Pour into two mugs and serve with sugar on the side, if you like.

 

Kahlúa Pumpkin Spice Hot Chocolate

Recipe via homecookingmemories

Ingredients

1/3 cup of Kahlúa Pumpkin Spice Liqueur
4 cups of whole milk, divided
1/2 cup of granulated sugar
1/2 cup of unsweetened cocoa powder
Pinch of salt
1 cup of pumpkin puree
1 teaspoon of pumpkin pie spice
Optional toppings: whipped cream, marshmallows, shaved chocolate, pumpkin pie spice

Directions: Serves four. 1. Measure 1/3 cup of Kahlúa and set aside. 2. In a medium saucepan, whisk together 1 cup of milk, sugar, cocoa powder, and salt. Whisk in remaining milk until fully combined. 3. Heat mixture over medium heat, stirring constantly, until sugar is dissolved and very hot, but not boiling. 4. Whisk in pumpkin puree and pumpkin pie spice. Continue to whisk and heat mixture. 5. Turn off and move from heat just before mixture begins to boil (do not let it boil). 6. Immediately whisk in Kahlúa. 6. Pour into glasses and top with optional toppings, if desired. Serve.

Salted Caramel Vodka Hot Chocolate

Recipe via londonbakes

Ingredients
400 milliliters of milk
80 grams of dark chocolate, broken into small pieces
Generous pinch sea salt
25 milliliters of caramel vodka (or any flavoured spirit of your choice)
1 tablespoon of double/heavy cream

Directions: Serves two. 1. Heat the milk in a small saucepan on the stove until it’s just about to boil. 2. Take it off the heat and add the chocolate and the salt. Stir with a wooden spoon until all the chocolate has melted and the mixture has thickened. The smaller your chocolate, the easier this will be. 3. Add more salt to taste. 4. When all the chocolate has melted, stir in the vodka and the double cream. 5. Pour into mugs, and top with some whipped cream if you want. Enjoy.

 

Cold Weather? Hot Coffee at Ghostlight !

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Fig Vanilla Black Pepper Latte

Fig Vanilla Black Pepper Latte

Where can you warm up with this cold weather?  May we suggest a Latte with the ladies?  How about a Mocha with the Mayor? Ghostlight Coffee on 1201 Wayne Ave is just the place for a Food Adventure that will heat up your winter months.  Opened in 2011 by owner Shane Anderson, it is a “must drink” on our list of locally owned spots.  This coffee house already has a cult following, and deservedly so.  Great beverages are the cornerstone of Ghostlight Coffee.  The storefront of glass windows in the dining room, overlooks a bustling Wayne Avenue.   the walls are adorned with local art, and music usually fills the air.  The place has a warmth to it, and we are not just talking about the coffee.   The Big Ragu finds the inviting atmosphere very appealing.   Another attraction is that the menu has a variety of choices to please almost anyone.

Ghostlight uses the “pour over” method to prepare many of their brews.  It is a manual method of making coffee, and a secret to great taste.  The hot water is poured just enough to wet all of the coffee grinds and seeps through a filter into a cup.  The hot water is poured slowly, starting in the middle and moving toward the outside in circles.  Free entertainment with each order!  The “Baristas” (coffee making staff), know what they are doing and the benefit from their expertise is in each flavorful cup.

Being a coffee connoisseur and frequent customer at Ghostlight,  Hungry Jax has a couple of recommendations to beat the cold.  The Fig Vanilla Black Pepper Latte is her favorite.   Black pepper in a latte?  Trust us, it works.  The fig and vanilla flavor makes it one of the better and more unusual lattes that we have tasted.  Every sip is incredible, and at the end you taste the black pepper.  It is one of those drinks that makes you wonder, in a good way.  We also suggest the Balsalmic Walnut Latte.  Again, with this coffee, Ghostlight creates yet another unique, creamy latte, with a nutty finish.  The Big Ragu goes for simple pleasures at Ghostlight like the hot chocolate, or a cappuccino.  The hot chocolate is creamy and rich, and the same goes for the cappuccino.  Other menu offerings include Chai Teas, Espresso, French Press Coffees, and Rishi Organic Teas.

The menu also includes many locally made pastries.  Depending on the week, the selection will vary with seasonal choices or standard favorites.  One of our favorite snacks available are the packaged toffees from Sweet Nothings, a local Dayton confectioner.   Their Sea Salt Toffees are so good and addicting that they should be illegal.

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Sweet Nothings Sea Salt Toffee

Ghostlight is not only coffee and snack central.   There are many other activities going on in this vivacious venue.   Events include live music, poetry, story slams, and the venue is available for scheduling special private parties.   Ghostlight Coffee is such an eclectic spot with a local flair.  It is a great place to bring friends, or go solo.  The friendly staff and patrons make it a joy to meet and see people from all walks of life, who are enjoying a good cup of coffee.  If you love what life in Dayton has to offer, than Ghostlight Coffee is a wonderful place to “get your drink on.”

For more of FOOD ADVENTURES- “like” their Facebook Page HERE .

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Ghostlight Hours are 7am-7pm Monday thru Friday and 8:30a-7p Saturday & Sunday.  Check the Ghostlight Facebook Page for “After Hour” Events.