This easy, one-pot Boozy Hot Chocolate is perfect for parties and chilly nights that need some extra cheer. Made with real dark chocolate, vanilla, and bourbon, it’s 10 times as luxurious as store-bought.
Why you’ll love this recipe!
Indulgent – Forget everything you know about store-bought hot chocolate packets. My easy homemade hot chocolate is made with melted dark chocolate, cocoa powder, milk, and vanilla to make it irresistibly luxurious.
Adult-friendly – A little bourbon in each sip brings the après ski vibes to any occasion. Need a kid-friendly drink? Just skip the booze!
So simple – Just one pot, a handful of ingredients, and about 10 minutes on the stove.
I’m usually an iced coffee year-round girlie, but when it’s Boozy Hot Chocolate season, I wrap my hands around a steaming hot mug any chance I get.
This recipe checks all of the winter drink boxes for me:
- It’s ridiculously warm and chocolatey (the only magic words this chocolate lover needs to hear)
- I can start sipping in less than 10 minutes—it’s that easy to make.
- Stirring in a splash of bourbon always gets the party going.
It’s my drink of choice for slow, chilly evenings spent on the couch and is perfect for holiday parties, too. I’ll usually mix it all up in a crockpot and serve the booze, marshmallows, and whipped cream on the side. My guests adore customizing their mugs with the alcohol and toppings of their choice!
Spiked Hot Chocolate Ingredients
Milk – I use whole milk when I want the richest, creamiest hot chocolate and non-dairy milk (something creamy, like full-fat oat milk or soy milk) when I’m not in the mood for dairy.
Dark chocolate – I like using a chocolate bar with around 60% to 70% cocoa, but any good-quality dark chocolate will do.
Alcohol – I went with bourbon (I like Maker’s Mark or Four Roses) for this adult hot chocolate recipe, but you can easily use whiskey or spiced rum instead. I’ve listed which alcohol pairs best with hot chocolate in the FAQs below!
This list is to provide further clarification on a few of the ingredients. See the recipe card below for the full ingredient list.
Variations
- Non-alcoholic – Just omit the alcohol for classic hot chocolate.
- Less sweet – The sugar is optional here, so feel free to omit it from the recipe for a less sweet version. Or, if you prefer a more natural option, maple syrup, date syrup, and coconut sugar all work well as substitutes.
- Mocha – Make this a boozy mocha with a shot of espresso, a splash of strong coffee, or spike it with Kahlúa.
- Peppermint hot chocolate – Add a splash of peppermint schnapps or a few drops of peppermint extract.
- Orange chocolate – Add a splash of orange liqueur (like Cointreau) or a few drops of orange extract. You can also add booze to my orange hot chocolate.
How to Make Boozy Hot Chocolate
Step 1: Heat the milk and chocolate. Warm the milk and chopped chocolate in a large saucepan over medium heat, whisking continuously, until the chocolate melts.
Step 2: Add the rest. Add the cocoa powder, sugar, bourbon, and vanilla, then remove the pot from the heat. Stir until smooth.
Step 3: Garnish and serve. Pour the spiked hot cocoa into a mug, top with whipped cream, and enjoy!
Erin’s Tips and Tricks
- I cannot emphasize this enough: never let the milk boil. Heating it gently over medium-low heat ensures the chocolate melts evenly and keeps your drink velvety smooth.
- Keep stirring the chocolate as it melts for those luxurious, café-quality sips. For a lighter or frothier version, whip the hot cocoa with a milk frother after mixing in the remaining ingredients.
- You can serve the boozy cocoa in a crockpot at parties, too. Triple the recipe, and combine the ingredients (except the alcohol) in a slow cooker on low heat until everything is melted and smooth. Stir in the bourbon just before serving, or set the bottle on the side so guests can spike their own (or not!).
My Pro Tip
The Best Hot Chocolate Toppings
Think fresh whipped cream, marshmallows, salted caramel sauce, chocolate shavings, a dusting of cinnamon/cocoa powder, crushed candy canes, or a pinch of flaky sea salt. When you’re feeling extra festive, add a candy cane or a cinnamon stick for stirring.
Spiked Hot Chocolate FAQs
I personally love the way bourbon’s warm caramel and vanilla notes blend with dark chocolate. Irish whiskey, dark (or spiced) rum, Baileys, Kahlúa, and even flavored liqueurs (peppermint schnapps, amaretto, Frangelico, Cointreau, etc.) are all fantastic options.
Not if you add it at the right time. To preserve the alcohol’s flavor (and its kick), stir it in after you take the pot off the heat. If you prefer a less boozy approach, add the alcohol while the pot is still on the heat, stir, and remove the pot from the heat. Some (not all) of the alcohol should cook off.
You can, but some chocolate chips contain stabilizers that prevent them from melting as quickly. Just keep whisking until the hot chocolate is silky smooth.
Storage
Make ahead: Make the hot chocolate base without the alcohol, let it cool, and then refrigerate it overnight. When you’re ready to serve, reheat it gently on the stovetop or in a slow cooker and stir in the booze just before serving.
Refrigerator: Any leftover hot chocolate (without the alcohol) can be refrigerated in an airtight container for up to 3 days. It reheats perfectly over low heat on the stove.
Freezer: Once cooled completely, you can freeze the hot chocolate base (again, without alcohol) for up to 2 months in a freezer-safe container or silicone ice cube tray. Thaw in the fridge overnight, then gently reheat on the stove. Add the booze at the end.
More Drink Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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Add the milk and chopped chocolate to a large saucepan and heat over medium heat, whisking until the chocolate has melted.
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Next, add the cocoa powder, sugar, bourbon and vanilla, then remove the pot from the heat. Stir until the cocoa has melted, then pour into a mug, top with whipped cream (optional) and enjoy!
*Calories are per serving and are an estimation
Calories: 584kcal | Carbohydrates: 37g | Protein: 7g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 661mg | Potassium: 385mg | Fiber: 8g | Sugar: 23g | Vitamin A: 17IU | Calcium: 638mg | Iron: 6mg
