Spiked Hot Chocolate
As the weather cools and the holiday spirit sets in, there's nothing better than cozying up with a spiked hot chocolate. With the same rich, nostalgic flavor you loved as a child and a splash of bourbon or rum for a sophisticated adult twist, just add a gooey toasted marshmallow, and you’ve got a warming winter drink that also serves as a timeless cocktail.
Ingredients
- 2 c. unsweetened cocoa powder
- 3/4 c. sugar
- 8 c. whole milk
- 2 cinnamon sticks, crushed
- 8 oz. semisweet chocolate chips
- 3/4 to 1 cup bourbon or rye
- Toasted marshmallows, for serving
Instructions
- In a large saucepan, combine cocoa powder and granulated sugar.
- Whisk in 1½ cups milk until fully incorporated (mixture will be a thick paste).
- Gradually whisk in remaining 6½ cups milk. Add cinnamon sticks and bring to a simmer, stirring occasionally. Simmer, stirring occasionally, until you can smell the cinnamon, 8 to 10 minutes.
- Add chocolate chips and whisk until melted. Strain into a second pot, then stir in bourbon. Serve topped with toasted marshmallows.
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