Hot chocolate is good in the winter. It helps keep you warm and fuzzy, like a sweet hug from the inside, but it’s a lot more fun when it’s spiked with your favorite spirits.
Here’s our Top 5 Alcoholic Hot Chocolate recipes. Make yourself one, two or ten but from our experience, it’s better to make these at the end of the day after hitting the slopes while sitting by the fire and not during.
Wrap yourself in your Wolf & Harrison Pocket scarf , sit back and enjoy these warming flavors, you will thank us later……
Under all this snow, here’s one way to channel the Mexican Fiesta…..
INGREDIENTS:
4 cups whole milk
1 1/3 cups (8 ounces) chocolate chips
2 tablespoons sugar
2 teaspoons pure vanilla extract
1/2 teaspoon chile powder
1/4 teaspoon ground cinnamon
1 Shot of Tequila
DIRECTIONS:
In a large saucepan, combine all the ingredients and 1 cup water over medium heat, whisking constantly, until hot but not boiling, about 8 minutes (the mixture should smooth). Pour into 4 large mugs.
This Hot Chocolate is Coconutty! Seriously you will go coconuts over it. Tropical even in the depths of the ice storm…
1 Cup of Milk
1 Can of Coconut Milk
6 ounces white chocolate, chopped
1 Shot of Coconut liqueur or Coconut Rum
Shredded sweetened coconut for garnish
DIRECTIONS:
Bring the milk and coconut milk extract to a boil in a medium saucepan over medium heat. Reduce the heat to low and stir in the chocolate. Whisk until smooth and pour into mugs. Stir in coconut liqueur, to taste. Garnish with shredded coconut.
When feeling lathargic and unable to get off your couch because there’s a snow storm and you know you’ll have to shovel your way out, this is a great way to give you that energy the months of hibernation have robbed you of….
INGREDIENTS:
1 cup boiling water
1/2 cup of Cream
3 tablespoons sugar
3 tablespoons deluxe cocoa powder
1 tablespoon instant espresso powder
1 Shot Cognac or brandy
DIRECTIONS:
Combine sugar, cocoa and espresso powder in a pot, whisk in cream until smooth. Whisk in water, a little at a time, whisking smooth. Cook over low heat, whisking often, until foamy and almost boiling. (It will release a lot of steam.) Remove from heat, whisk in Cognac and pour into warmed demitasse cups. Serve immediately.
Nothing like comfort food to battle the seasonal depression sets in and the vitamin D, UV Light and everything else we try to do to avoid dealing with the sub zero temperatures, banana and chocolate go well together, but this is just an extension of that.
INGREDIENTS:
1 medium banana
2 oz of Rum
1/2 cup whole milk
1/4 cup heavy cream
5 ounces good-quality milk chocolate, coarsely chopped
DIRECTIONS:
In a blender combine banana, milk, and cream and rum. Blend on high until smooth, about 30 seconds. Strain banana mixture into a small saucepan over medium heat and cook until simmering, about 4 minutes. Add chocolate and whisk until completely melted and well incorporated, about 2 minutes. Serve immediately.
Our favorite channels the Holiday Spirit, but warms the soul the entire winter long. Christmas is just one day, we have a whole winter to deal with and aren’t going to work on Santa’s schedule…..
INGREDIENTS:
2 Cups of Milk
3 tablespoons deluxe cocoa powder
3 tablespoons sugar
1 oz peppermint schnapps
1/2 oz dark crème de cacao
1 tsp crème de menthe
Garnish with a candycane
DIRECTIONS:
Bring milk to a light boil. Add cocoa powder and Sugar. Stir until smooth.
Pour the liqueurs into a glass mug. Fill mug with hot chocolate.
Garnish with candy cane
Enjoy!
