Spiked Hot Chocolate

This decadent spiked hot chocolate is a rich and creamy twist on a classic winter favorite, perfect for cozy nights. Made with whole milk, a touch of cream, and a blend of melted semi-sweet chocolate and cocoa powder, it’s smooth and intensely chocolatey.

Course Drinks

Cuisine Drink

Keyword hot chocolate, hot cocktails, hot winter drinks, spiked drinks, spiked hot chocolate, warm cocktails

Cook Time 15

Total Time 15

Servings servings

Calories 783kcal

Author Shannah Coe

Ingredients

2 cups whole milk
1/2 cup heavy cream optional for extra creaminess, if not using, replace with more whole milk
1/2 cup dark chocolate chips or chopped chocolate
1 Tablespoon cocoa powder
1-2 Tablespoon maple syrup
1/2 teaspoon vanilla extract
1-2 ounce of dark rum
Whipped cream or marshmallows for topping
Chocolate syrup

Instructions

In a medium saucepan, heat the milk and heavy cream (if using) over medium-low heat until it begins to steam but not boil.
2 cups whole milk, 1/2 cup heavy cream
Stir in the chocolate chips, cocoa powder, and maple syrup. Whisk until the chocolate is fully melted and the mixture is smooth and creamy.
1/2 cup dark chocolate chips, 1 Tablespoon cocoa powder, 1-2 Tablespoon maple syrup
Add vanilla extract and adjust sweetness, if needed.
1/2 teaspoon vanilla extract
Remove from heat and stir in the dark rum (or alcohol of your choice).
1-2 ounce of dark rum
Pour the chocolate mixture into mugs and top with whipped cream or marshmallows, and garnish with chocolate syrup and a sprinkle of cinnamon.
Whipped cream or marshmallows for topping, Chocolate syrup

Notes

If you are lactose intolerant or prefer plant-based options, swap the whole milk for almond milk, oat milk, or coconut milk. For extra creaminess, choose full-fat versions or add a splash of coconut cream.
If you prefer a more natural sweetener, replace the sugar with honey or agave syrup. It may change the flavor slightly but will provide the sweetness needed.
If you aren't a fan of dark rum, replace it with Baileys to add both creaminess and flavor, making the hot chocolate even richer.
You can also replace the dark rum with coffee liqueur or Kahlúa which both pair excellently with the cocoa and adds complexity.
If you prefer non-alcoholic hot chocolate, simply leave out the rum and increase the cocoa or add a hint of flavored extract like hazelnut or peppermint for extra flavor.

Nutrition