When it starts snowing, I crave an indulgent cup of hot chocolate instead of traditional desserts. I’ve been visiting all the cafes in midtown looking for the best hot chocolate.
One of my favourite ways to dress up hot chocolate for the holidays is the simple addition of Peppermint liqueur. So I looked for a few more fun ways to spike hot chocolate for the holidays!
Peppermint Hot Chocolate
Peppermint Hot Chocolate
Ingredients
- 3 tbsp Hot Chocolate Powder
- 2 tbsp Cocoa Powder Unsweetened
- 2 C Milk or milk alternative
- 4 oz Peppermint Liqueur 2 oz per glass
- Crushed Candy Cane optional
Instructions
- Heat the milk in a pot on the stove on medium-low heat, stirring constantly
- Add in your Cocoa and Hot Chocolate powder, whisk to fully combine
- Add your Peppermint Liqueur to a mug, top with the hot chocolate, and add a crushed candy can if desired!
Too much sugar in your drinks leads to nasty hangovers. To up the punch of the chocolate switch out some of the hot chocolate powder for straight Cocoa. When milk is heated, the carbohydrates break down making it naturally sweeter.
Salted Caramel Hot Chocolate
Salted Caramel and Spiced Rum Hot Chocolate
Ingredients
- 3 tbsp Hot Chocolate Mix
- 2 tbsp Cocoa Powder Unsweetened
- 2 C Milk or milk alternative
- 1 tsp dolce de leche and more for rim
- 2 oz spiced rum
- kosher salt
Instructions
- Heat your milk and dolce de leche together on the stove, stirring frequently over medium-low heat
- Rim your mugs with a little doce de leche, I find a finger works best. sprinkle salt over top, and shake out the excess from inside the mug
- Add your Cocoa and Hot Chocolate Powder, whisking to fully incorporate
- add 1 oz rum to each glass, and top with your Hot Chocolate. Enjoy!
This recipe would also be excellent with bourbon.
Dolce de leche is similar to caramel. It’s made by reducing sweetened condensed milk. It’s great on everything and I am obsessed with it.
Spicy Hot Chocolate with Tequila
Spicy Spiked Hot Chocolate
Ingredients
- 3 tbsp Hot Chocolate Powder
- 2 tbsp Cocoa Powder unsweetened
- 2 C Milk or milk alternative
- 4 Long Peppercorns
- 4 cloves I prefer whole spices for drinks where possible
- 2 tsp Cayenne powder plus more for garnish
- 3 oz Tequila
Instructions
- Heat your milk and spices together over medium-low heat, stirring frequently
- Add the Hot Chocolate and Cocoa powder, whisking to incorporate
- Add the tequila to your mugs, 1.5 oz in each
- Strain the Hot Chocolate into the mugs, and add extra Cayenne to garnish, if desired
The original chocolate came from the Mayans, in the Mexican rainforests, and was shown to be traded with the Aztecs. Usually brewed cold with chilli and vanilla, it was primarily used for medicinal and spiritual practices.
There are quite a few places in Toronto where you can find spicy hot chocolate. But add a little tequila, or even better mezcal, and enjoy a rich and complex drink.
Hot Chocolate with Amaretto
Amaretto Hot Chocolate
Ingredients
- 3 tbsp Hot Chocolate Powder
- 2 tbsp Cocoa Powder unsweetened
- 2 C Milk or milk alternative
- 4 oz Amaretto
- 5 oz Whipped Cream
- 1 Tangerine zested
Instructions
- Heat your milk on medium-low heat, stirring frequently
- Mix your tangerine zest with your whipped cream. Don't whisk or beat it in, you can turn your whipped cream into butter. It works better to fold it in.
- Add your Hot Chocolate and Cocoa powder. Wisk to incorporate
- Add the amaretto and hot chocolate to a mug. Top with the whip and enjoy!
Amaretto is a sweet Italian liqueur made from almonds, peaches, or apricot pits. Slightly nutty, it’s a great compliment to the citrus. Spice up this spiked hot chocolate by sprinkling the top with allspice, nutmeg, or some cinnamon sugar.
And the perfect accompaniment to your hot chocolate treat? These shortbreads, which are super simple and travel well (aka good for cookie boxes).
Does anyone else associate citrus with the holiday seasons? Let me know what your favourite holiday flavour is in the comments below!
