Spiked Hot Chocolate
Deep, glossy hot chocolate made with real dark chocolate and a measure of your favourite spirit — the ultimate grown-up winter treat.
Ingredients
- 200 ml whole milk
- 50 ml double cream — plus extra, whipped, to top
- 70 g good dark chocolate (60–70%) — finely chopped
- 1 tsp soft brown sugar — to taste
- 1 pinch flaky salt
- 40 ml dark rum, bourbon or orange liqueur
Method
- Warm the milk and cream in a small pan over a low heat until steaming — do not let it boil.
- Take the pan off the heat and add the chopped chocolate, sugar and salt. Let it sit for a minute, then whisk until smooth and glossy.
- Return to the lowest heat briefly if needed, whisking, until thick and velvety.
- Stir in the spirit off the heat.
- Pour into a warmed mug, top with a spoon of whipped cream and finish as you like.
How to serve
- Glassware
- Heatproof mug
- Serve temperature
- Hot
- Garnish
- Whipped cream, grated chocolate or a pinch of cinnamon
This is hot chocolate as it should be: thick, dark and glossy, a world away from the powdery sachets of childhood. Made with real chocolate and finished with a measure of something warming, it sits somewhere between a drink and a dessert. It is the natural end to a cold evening, and it scales beautifully — make a bigger pan and ladle it out to a grateful crowd.
Tips for the best spiked hot chocolate
- Use chocolate you’d happily eat. The flavour of the drink is the flavour of the chocolate, so a good dark bar around 60–70% pays off.
- A pinch of salt changes everything. Just a few flakes sharpen the chocolate and stop it tasting flatly sweet.
- Add the spirit off the heat. Stirring it in at the end keeps its character intact and stops the alcohol cooking away.
Variations
- Spiced: a pinch of cinnamon, or a whisper of chilli for a Mexican-style heat.
- Mint: a small measure of crème de menthe for an after-dinner feel.
- Mocha: a shot of espresso alongside the spirit for a richer, more adult cup.
Making it for a crowd
Everything here multiplies happily. Warm a larger pan of milk and cream, melt in proportionally more chocolate, and keep it on the lowest heat, whisking now and then. Set out bowls of whipped cream, grated chocolate and marshmallows and let everyone finish their own — it turns a simple drink into a small event.
Frequently asked questions
What spirit goes best in hot chocolate?
Dark rum and bourbon are the classics, adding warmth and caramel depth. Orange liqueur gives a chocolate-orange effect, while hazelnut or coffee liqueurs lean dessert-like. Choose one that complements rather than overpowers the chocolate.
Why use real chocolate instead of cocoa powder?
Chopped dark chocolate melts into a thicker, glossier, more luxurious drink with real depth of flavour. Cocoa powder makes a thinner, more old-fashioned cup — pleasant, but not the same indulgence.
How do I stop it splitting or going grainy?
Keep the heat low and never boil the milk. Add the chocolate off the heat and let it melt before whisking. If it ever looks grainy, a quick blitz with a stick blender brings it back to smooth.
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