The Best Spiked Hot Chocolate Recipe

Our Best Spiked Hot Chocolate Recipe To Keep Warm in the Bitter Cold

Let’s Get to Mixin’

Steps

1. Grab your small saucepan, and put it on medium/medium-low
2. Let the milk of your choice (oat or cashew work best if looking for alternatives) come to a low rolling boil, making sure to stir consistently
3. Once at a low boil, add your chocolate chips and whisk until well combined
4. Bring heat to low and let simmer until top is frothy, approx. 3-5 minutes
5. Pour equal amounts of your hot chocolate mixture into 2 mugs, add in 1 oz of Charbay Hopped Whiskey to each, and top with your choice of Marshamallows, Whipped Cream, or both
6. Enjoy your spiked hot chocolate!

Extra Options

Hops add floral and bitter notes to whiskey, which are great flavor profiles for a whiskey that you want to add to hot chocolate. Most people pump up the sweet! So it’s important to account for these unique characteristics when building your spiked hot chocolate. I prefer bitter-sweet chocolate to pair with the Charbay Whiskey S, their stout based offering, but you may want to go semi-sweet or even add a little sugar to balance out the bitter instead of leaning into it.

One unexpected way to lean into the floral but balance out the bitter is to add some lavender simple syrup. If you know how to make regular simple syrup (equal parts sugar and water), then you know how to make this.

1. Bring your water to a boil
2. Add equal measurement of sugar, whisk until it disappears
3. Remove from stove, and add half the measurement of dried lavender blossoms to steep until room temperature
4. Strain the lavender blossoms out when putting syrup into airtight container
5. Keep for up to a month, enjoy any way you’d like!

So, you have options to make sure this is the best Spiked Hot Chocolate recipe ever, but it can still be just as unique as you. And speaking of unique, if you want to know more about Charbay and the people behind this incredible whiskey, “hop” over here.