Print This Recipe Written by Chacha on Feb 6th, 2016 in Chocolate, Cocoa powder, Coffee, Dairy, Drinks, Hot chocolate, Kahlúa, Milk, Vainilla | No Comments

Boozy hot chocolates are a solid choice for winter weather, heating you up from the inside out with both temperature and alcohol. That’s why I chose to spike my recipe with Kahlúa, but it’s easy to make it kid friendly by simply leaving out the alcohol. When cooking, add the Kahlúa off the heat, so the alcohol doesn’t cook off.

I used whole milk for optimal creamy results, but you can sub in soy milk to make it dairy free. Or tip the scale the other way and add a bit of cream or half-and-half for luxury.

This sophisticated hot chocolate recipe topped with fresh whipped cream and a dusting of cocoa powder, is the perfect cocktail to keep you warm all winter long.

Yield: 1 serving


For Hot Chocolate

  • ½ ounce 60% semisweet chocolate, chopped
  • ¾ cup whole milk
  • ½ cup brewed coffee
  • 2 tablespoons Dutch processed cocoa powder
  • ¼ teaspoon pure vanilla extract
  • Pinch fine sea salt
  • 2 tablespoons Kahlúa

For Topping:

  • Fresh whipped cream (see cook’s note below)
  • Cocoa powder


Melt the chocolate in a medium saucepan over low heat.

Once chocolate is melted, add all of the remaining ingredients, except the Kahlúa. Raise the heat to medium high and cook, whisking constantly to avoid lumps, until the mixture is smooth and beginning to bubble, about 2 to 3 minutes.

Remove from the heat, stir in the Kahlúa . Pour into a mug. Top with a puff of whipped cream and a dusting of cocoa powder and serve.

Cook’s Note: Whipped cream was made to top hot chocolate. But a fair game here is to drop in a scoop of good-quality coffee ice cream for an affogato-like treat.

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