Wine Enthusiast Magazine / February 2013 / Spiked Hot Chocolate

Spiked Hot Chocolate

These three grown-up hot cocoa recipes will keep you warm and spirited all winter long.

Holiday Hot Chocolate                                                   

Recipe courtesy Kahlua

Tastier than a cookie, this recipe uses Kahlua’s seasonal gingerbread liqueur to fashion a straightforward, spicy and delicious interpretation.

2 ounces Kahlua Gingerbread Liqueur                                                    
4 ounces hot chocolate                                                   
Chocolate swizzle, for garnish

Prepare the hot chocolate according to package directions. Fill an Irish coffee mug with the hot chocolate, then add the Kahlua. Stir it well with a spoon, and garnish with a chocolate swizzle.

 

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Oaxaca Chakas

Recipe courtesy Milagro Tequila

A riff on a Mexican hot chocolate, this recipe adds a dose of Tequila and rich Oaxacan chocolate powder, which is available at many gourmet stores.

2 ounces Milagro Añejo Tequila
¾ ounce agave nectar
2 ounces milk
1 ounce heavy whipping cream
1 scoop Oaxacan chocolate powder
Freshly whipped cream, to top
Cinnamon stick, for garnish

Combine the Tequila, agave nectar, milk, cream and chocolate powder in a saucepan over medium heat, stirring until the mixture comes to a boil. Pour the heated mixture into a coffee cup, and top with the whipped cream. Garnish with a stick of cinnamon.

 

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Coco-Mint Express

Recipe courtesy Zoé’s Lounge, at the Fairmont Chateau Laurier, Ottawa, Canada

This Canadian favorite introduces a hint of refreshing mint.

Granulated sugar, for rimming glass
1 package hot cocoa
½ ounce Godiva White Chocolate Liqueur
½ ounce white crème de menthe, plus more for rimming glass
Whipped cream, to top
Candy cane, for garnish

Place enough crème de menthe in a small, shallow bowl to moisten the rim of a mug. Place the sugar in a second small, shallow bowl. Dip the mug into the crème de menthe, allowing excess to drip off, then dip the mug, using a twisting motion, into the sugar to evenly coat the rim with sugar.

Prepare hot cocoa according to package directions, and pour the mixture into the rimmed coffee mug. Stir in the white chocolate liqueur and crème de menthe. Top the cocoa with whipped cream, and add a candy cane for garnish.