So we had our first snow of the season today here in Ohio today and I spent a good part of the morning looking for gloves, boots and the ice scraper for my car. It won’t take long to get back in the swing of winter, but sometimes you need to reward yourself for surviving that first snow fall. I like to cope with some spiked hot chocolate and here are some recipes, guaranteed to take the chill out of your day!
Fireball Mexican Hot Chocolate Recipe:
- 4 (1-ounce) squares Mexican Chocolate*
- 2 tablespoons honey
- 1/4 cup hot water
- Small pinch of salt
- 1 teaspoon instant coffee
- 1 dried red chile pepper (you pick the size as the larger it is, the more heat it will infuse)
- 2 cups milk
- 1 egg (optional)
- 1/4 teaspoon pure vanilla extract
- 4 ounces Fireball Whiskey
- Cinnamon, ground (for sprinkling)
- Red Hot Candies, crushed
Prepare Fireball Whipped Cream and refrigerate for up to 2 hours ahead or until ready to use.
For best results, chill the bowl and whisk attachments in the refrigerator for up to 1 hour or freezer for 10 minutes. Add the whipping cream, vanilla extract, and sugar to the chilled bowl. With an electric hand mixer or standing mixer, whisk ingredients together on high speed for about 1 to 2 minutes until medium peaks are formed. After 1st minute stop and check to see if peaks are forming. If too soft, continue mixing at high speed in 1 minute increments, checking every minute until the peaks reach the right stiffness with soft edges. Caution – if you over whip, the whipping cream will become too stiff and grainy and then you will be making butter! Gently stir in the Fireball whiskey and refrigerate whipped cream until ready to use.
In a medium-sized saucepan over medium-low heat, add the Mexican chocolate, honey, hot water, salt, coffee, and chile pepper. Heat, stirring constantly, until the mixture just begins to boil; reduce heat to low and let simmer, stirring constantly, for approximately an additional 1 minute. Carefully and slowly stir in the milk and let sit over low heat until the chocolate is too warm to touch (you can see the steam rising from it). In a medium-size bowl, beat the egg until it is frothy. You can use an electric mixer, a Molinillo, or a fork for this. You just need to make it as frothy as possible. Add the vanilla extract and beat in well. Pour the prepared hot chocolate mixture over the frothed egg and beat it vigorously for about 15 seconds. You want to beat it until you have about 1/2- to 1-inch of foam on top. Pour 1 ounce of Fireball whiskey into each serving cup. Gently pour in the prepared Mexican hot chocolate and stir together with whiskey to combine. Top each hot chocolate drink with a dollop of Fireball Whipped Cream. Garnish with a sprinkle of cinnamon and crushed red hot candies and serve.
KAHLUA HOT CHOCOLATE
Recipe viaDamn Delicious
- 2 cups milk
- 2 tablespoons sugar
- 1 1/2 tablespoons Dutch-processed unsweetened cocoa powder
- 1/4 teaspoon cinnamon
- Pinch of nutmeg
- 1 ounce Kahlúa coffee liqueur
- Mini marshmallows, for serving
- Salted caramel, for serving
- Chocolate syrup, for serving
DIRECTIONS: In a medium saucepan, combine milk, sugar, cocoa powder, cinnamon and nutmeg over medium heat until heated through, about 2-3 minutes. Remove from heat and stir in Kahlúa. Serve immediately, garnished with mini marshmallows, salted caramel and chocolate syrup, if desired.
Boozy Raspberry Hot Chocolate
- 10 ounces milk chocolate chips
- 1 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- Chambord, to taste, plus another 1/3 cup for reducing
- Whipped cream and raspberries, to top
Directions: Add everything but the Chambord, whipped cream, and raspberries to a small saucepan over medium-low heat. Stir occasionally until the chocolate completely melts. After the chocolate melts, continue to cook, but stir more frequently. The mixture should thicken a bit and all of the chunks should dissolve. After 5-10 minutes, remove the mixture from the heat and let it cool for a few minutes. As it cools, add 1/3 cup of Chambord to another small saucepan. Bring to a boil and reduce to a simmer. Cook for a few minutes, until the Chambord has thickened enough to coat the back of a spoon. Don’t over cook, or it will become hard like candy, rather than syrupy, which is what we want. Pour the hot chocolate into little mugs (servings should be small because it is so rich), add Chambord to your liking, and top with whipped cream. Drizzle with the Chambord reduction and top with a few raspberries. Serve.
AMARETTO HOT CHOCOLATE
Recipe via Delightfule Made
- 3 c. whole milk
- 2/3 c. semi-sweet chocolate chips
- 1/4 c. sugar
- pinch/grind of salt
- 1/2 tsp. vanilla
- 3 oz. Amaretto Liquor (1 oz. per glass)
- Whipped Cream/Whipped Topping
- Slivered Almonds
- Chocolate Shavings
DIRECTIONS: In a medium sauce pan, add the milk, chocolate chips, sugar and salt. Heat on medium low heat, whisking often. Continue to whisk until the chocolate melts completely and the mixture comes to a low simmer. (Do NOT let boil, as it will burn to the bottom of the pan.) Once liquid comes to a low simmer, promptly remove from heat. Add the vanilla and stir to combine. Ladle the hot chocolate into 3 mugs, and add 1 oz. Amaretto liquor to each glass. Stir to combine. Top with your favorite toppings. Enjoy!
Bittersweet Hot Chocolate with Red Wine
Recipe via Saveur
6 ounces of bittersweet chocolate, finely chopped
1/3 cup of fruity red wine, such as Pinot Noir, Shiraz or Beaujolais (Saveur used merlot)
1 cup of milk
Pinch Kosher salt
Sugar, for serving
Directions Serves two. 1. Bring chocolate and wine to a simmer in a 1-quart saucepan over low heat; cook, whisking, until melted, about 3 minutes. 2. Add 2/3 cup of water, milk, and salt; bring to a boil, and cook, while whisking 3 minutes more. 3. Pour into two mugs and serve with sugar on the side, if you like.
Kahlúa Pumpkin Spice Hot Chocolate
Recipe via homecookingmemories
1/3 cup of Kahlúa Pumpkin Spice Liqueur
4 cups of whole milk, divided
1/2 cup of granulated sugar
1/2 cup of unsweetened cocoa powder
Pinch of salt
1 cup of pumpkin puree
1 teaspoon of pumpkin pie spice
Optional toppings: whipped cream, marshmallows, shaved chocolate, pumpkin pie spice
Directions: Serves four. 1. Measure 1/3 cup of Kahlúa and set aside. 2. In a medium saucepan, whisk together 1 cup of milk, sugar, cocoa powder, and salt. Whisk in remaining milk until fully combined. 3. Heat mixture over medium heat, stirring constantly, until sugar is dissolved and very hot, but not boiling. 4. Whisk in pumpkin puree and pumpkin pie spice. Continue to whisk and heat mixture. 5. Turn off and move from heat just before mixture begins to boil (do not let it boil). 6. Immediately whisk in Kahlúa. 6. Pour into glasses and top with optional toppings, if desired. Serve.
Salted Caramel Vodka Hot Chocolate
Recipe via londonbakes
400 milliliters of milk
80 grams of dark chocolate, broken into small pieces
Generous pinch sea salt
25 milliliters of caramel vodka (or any flavoured spirit of your choice)
1 tablespoon of double/heavy cream
Directions: Serves two. 1. Heat the milk in a small saucepan on the stove until it’s just about to boil. 2. Take it off the heat and add the chocolate and the salt. Stir with a wooden spoon until all the chocolate has melted and the mixture has thickened. The smaller your chocolate, the easier this will be. 3. Add more salt to taste. 4. When all the chocolate has melted, stir in the vodka and the double cream. 5. Pour into mugs, and top with some whipped cream if you want. Enjoy.