3 Delicious Ways To Spike Your Hot Chocolate


[Photograph: Maggie Hoffman]

A warm cup of hot cocoa is hard to beat, especially when it's homemade or one of our favorite mixes. But spiked hot cocoa is even better on a cold night. Here are three combinations we're loving right now. Go for a half-ounce of alcohol per cup of cocoa to start, though you may want to ramp it up more depending on your taste (and whether the heat is working in your house...brrr!)

1. The Minty Mocha: Mix each cup of hot cocoa with a quarter cup of freshly brewed coffee (or a single espresso shot) and half an ounce of Kahlua's peppermint mocha liqueur. Garnish each mug with a candy cane (or a mint sprig, if you're fancy.)

2. The Candied Orange: Mix each cup of hot cocoa with a quarter-ounce each of Domaine de Canton ginger liqueur and Cointreau. Top with whipped cream and orange zest.

3. Tipsy Tequila Cocoa: Mix each cup of cocoa with a quarter ounce each of silver tequila and ULLR peppermint cinnamon schnapps. (Feel free to tip a little more in there to your taste; this one should be warming.) Inspired by the Ixcacao from Huckleberry Bar in Brooklyn.

Share Your Cocoa Concoctions!

Do you like your cocoa laced with whiskey? Stirred with rum? Tell us in the comments: what do you put in your best spiked hot chocolate?

Disclosure: All spirits and liqueurs mentioned above were provided as press samples.