Because, yes, it’s finally cold enough for a steaming mug of hot chocolate.
“The world won’t get more or less terrible if we’re indoors somewhere with a mug of hot chocolate… though it’s possible it will seem slightly less terrible if there are marshmallows in it” – Kamila Shamsie.
Wrapping our chilly hands around a steaming mug of this powerful elixir is one of the best things about autumn’s colder days and nights.
However the ultimate hot chocolate is, without a doubt, one which has a little extra something naughty to it. After all, tis the season to enjoy all things rich, delicious, and decadent – and that includes alcohol (albeit only when enjoyed responsibly, of course).
From mulled wine infusions, to rich chocolatey cocktails, these are our absolute favourite recipes when it comes to boozy hot chocolates.
Scroll through to see them all (and don’t blame us if you wind up trying each and every single one of them). And, rest assured, we will be updating this article as and when new recipes become available.
Diablesse Clementine Spiced Hot Chocolate recipe
We are obsessed with this hot chocolate recipe, and we have a feeling you will be too…
- 35ml Diablesse Clementine Spiced Rum
- 33ml plain chocolate, broken into chunks
- 100ml milk
- 25ml single or double cream
- 10ml Ancho Reyes Liqueur (or a chilli vodka)
- Pinch of sea salt
- Put the chocolate in a pan with the milk. Gently heat, stirring until all the chocolate has melted
- Continue heating until the milk is steaming, then remove from the heat and stir in the cream
- Meanwhile, add the rum, chilli liqueur and salt to a heat-proof glass and stir
- Top with hot chocolate
- Optional: garnish with whipped cream, marshmallows and some toasted chilli flakes
Recipe and image by Diablesse.
This deliciously rich hot chocolate definitely packs a punch, in our opinion…
- 700ml semi-skimmed milk
- 300ml Cowbelle single cream
- 125g Moser Roth 70% dark chocolate
- 100ml Amaretto
- 25g Moser Roth Madagascan vanilla chocolate
- Finely chop the dark chocolate and grate the white chocolate.
- Put the milk and the cream into a pan and heat to almost boiling.
- Divide the dark chocolate between 4 glasses, adding 25ml of Amaretto into each glass.
- Divide the hot milk between the 4 glasses
- Stir to melt the chocolate, then sprinkle white chocolate over the top and serve.
Recipe and photograph supplied by ALDI.
Mulled Wine Hot Chocolate
Of this recipe, Paul A. Young says: “It was inevitable that at some point I would come up with this recipe as I love both mulled wine and hot chocolate. A warming, indulgent and very boozy drink, it is definitely one for adults only.”
- 400g golden caster sugar
- 200g cocoa powder
- 2 cinnamon sticks
- 5 star anise
- 8 cloves
- 500g 67% dark chocolate from the Dominican Republic, broken into pieces
- 2 clementines or satsumas, skin left on, halved
- 1 sprig of rosemary
- 1 bottle of fruity red wine
The Grey Goose Hot Chocotini
The Grey Goose Hot Chocotini is the ideal winter warmer for this festive season. Perfect for those with a penchant for a touch of luxury, it’s a decadent blend of coffee and chocolate.
- 30ml Grey Goose L’Orange
- 100ml milk at 65-70°c
- 15g 70% dark chocolate
- 20ml espresso
- 10ml Monin gingerbread syrup
Gin Hot Chocolate
Frenchie Covent Garden’s HOT CHOCK! recipe muddles Fair Juniper Gin, Fair Hot Chocolate and green chartreuse Chantilly to give a little kick to a much-loved drink. (The drink is also on sale at the restaurant for £12, if you aren’t into the DIY version!).
- 20ml Green Chartreuse
- 200ml of Monbana tresor chocolate
- Whipped cream
- 10mlgreen Chartreuse
Pearson’s Arms Boozy Hot Chocolate
This boozy hot chocolate, created by the mixologists at the Pearson’s Arms pub in Kent, is made using white, milk or dark Belgian melted chocolate buttons, hot milk and a shot of your choice of liquor.
- Two tablespoons of milk, white or dark Belgian chocolate buttons (if you are a chocoholic you can add more, and a mix of all three is delicious!)
- 200-250ml of hot milk, depending on your glass.
- 35ml shot of Cointreau for a chocolate orange flavour, or Baileys for hit of Irish cream
Method: Stir your chocolate and liquor into the heated milk, and pour into a festive mug or glass of your choosing. Then, wrap your hands around this cup of heaven and luxuriate in the sweet aroma and silky smooth taste.
Recipe and photograph supplied by the Pearson’s Arms pub.
Spiked Peppermint Hot Chocolate
Method: Warm hot choco and chartreuse. Serve it with whipped cream. Simple!
Photograph: Gregory Marchand for Frenchie Covent Garden
Method: Stir all the ingredients in a mug and garnish with a toasted marshmallow.
Photograph supplied by Grey Goose and Ogilvy.
Method: Put 500ml water, the sugar, the cocoa powder and all the spices in a pan and bring to a simmer. Remove from theheat, add the chocolate and whisk well until the chocolate is fully incorporated. Add the clementines and rosemary and allow to infuse for 10 minutes. Add the red wine and warm through gently.
Adventures with Chocolate by Paul A. Young is published by Kyle Books, priced £14.99.
Photography by Anders Schonnemann.