Cold night? This spiked hot chocolate is exactly what you need.
It’s rich, creamy, chocolatey, and just the right amount of boozy to warm you up from the inside out.
Perfect for sipping in your favorite cozy chair or serving at a holiday party.
I’ve made this a dozen times over the years—it’s fast, comforting, and seriously indulgent.
Why I Love This Recipe
There’s something a little magical about this drink. It’s not just hot cocoa—it’s a little grown-up moment in a mug.
- It’s ready in under 15 minutes
- You only need a handful of ingredients
- The bourbon adds depth without overpowering the chocolate
- It tastes like dessert in a cup
- It feels cozy and fancy at the same time
I make this when I want something special but low effort. Great for chilly nights, or when you’re curled up watching movies.
Servings + Cook Time
Servings: 2 mugs
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Macros (Per Serving – Without Whipped Cream)
- Calories: 245
- Protein: 6g
- Carbs: 26g
- Fat: 12g
- Sugar: 22g
- Alcohol: ~1.5 oz (about 100 calories from bourbon)
Why This Recipe Works (Quick Science)
Hot chocolate is emulsified fat + sugar + cocoa solids. Heating the milk just enough lets it blend smoothly with the cocoa powder, which otherwise can clump. A little salt balances bitterness, and the bourbon adds both warmth and depth because alcohol can carry flavor compounds the milk can’t. Whipped cream on top adds a contrasting lightness.
Common Mistakes
- Overheating the milk – it’ll scorch and taste burnt. Keep it just below a simmer.
- Adding bourbon too early – if you add it while it’s still cooking, the alcohol can burn off too much. Always stir it in at the end.
- Using too much cocoa powder – makes it gritty and bitter. Stick to the measurements.
- Skipping the whisk – you need it to get everything smooth and creamy.
What You’ll Need
- 2 cups whole milk
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3 oz bourbon (1.5 oz per serving)
- Whipped cream (for topping)
- Shaved dark chocolate (for topping)
Tools You’ll Need
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Microplane or peeler for chocolate shavings
- Mugs for serving
- Spoon or piping bag for whipped cream
Substitutions and Variations
- Non-dairy: Use oat milk or almond milk (choose the creamy kind)
- Sweeter: Add an extra teaspoon of sugar
- Stronger: Add an extra 1/2 oz of bourbon per cup
- No bourbon: Use dark rum or Bailey’s
- Mexican twist: Add 1/8 tsp cinnamon and a pinch of cayenne
Make Ahead Tips
You can make the hot chocolate (without the bourbon) up to 2 days ahead and store it in the fridge. Reheat gently and stir in bourbon just before serving.
How to Make Spiked Hot Chocolate
Step 1: Warm the milk
Pour 2 cups whole milk into a medium saucepan over medium heat. Warm until small bubbles form around the edge, but don’t let it boil.
Step 2: Whisk in cocoa, sugar, salt
Add 2 tablespoons unsweetened cocoa powder, 2 tablespoons sugar, and 1/8 teaspoon salt to the warm milk. Whisk continuously until fully dissolved and smooth.
Step 3: Add vanilla
Remove from heat. Stir in 1/2 teaspoon vanilla extract.
Step 4: Stir in bourbon
Add 3 oz bourbon (1.5 oz per mug) and stir gently to combine.
Step 5: Serve and top
Pour the hot chocolate into mugs. Top with a big spoonful or swirl of whipped cream and a generous sprinkle of dark chocolate shavings.
Leftovers and Storage
Let any extra cool completely, then store in a sealed jar in the fridge for up to 2 days. Reheat gently over low heat. Add fresh bourbon after reheating, not before.
Conclusion
If you’re looking for a cozy, grown-up treat that takes just minutes to whip up, this spiked hot chocolate is it. It’s warm, creamy, chocolatey, and just the right amount of boozy. Try it out and let me know how it turned out—or if you put your own twist on it. Leave a comment below with any questions, tips, or your favorite add-ins!
