4 Boozy Hot Chocolate Recipes to Keep You Warm

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As the cold weather approaches, I think we can all agree that a little hot chocolate goes a long way. It basically warms the soul. And to make it even better, just add in your favorite liquor. It’s like adult happiness in a cup!

Here are 4 deliciously boozy hot chocolate recipes that will keep you warm and toasty this winter:

Crockpot Peppermint Hot Chocolate

Ingredients:

  • 1 (14-ounce) can sweetened condensed milk
  • 1¾ cups milk chocolate chips
  • ⅓ cup unsweetened cocoa powder
  • ¼ cup sugar
  • 2 teaspoons peppermint extract
  • 8 cups whole milk
  • 2½ cups peppermint Schnapps, divided into 2 ounces per mug
  • Whipped cream, for topping

Directions:

In a crockpot set to low, add condensed milk, chocolate chips, cocoa powder, sugar, and peppermint extract, and whisk frequently until chocolate is melted. Stir in whole milk until combined. Put cover on crockpot and let cook for 1 hour 45 minutes, stirring every half hour or so. Pour into mugs and add 2 ounces of Schnapps to each. Top with whipped cream and enjoy! Please note: this recipe makes 10 servings because go big or go home when using a crockpot!

Caramel Hot Chocolate

Ingredients:

  • 1 ounce dark rum
  • 2 teaspoons dulce de leche
  • ⅔ cup whole milk
  • ⅓ cup milk chocolate, chopped
  • Pinch salt (sea salt tastes best!)

Directions:

In a medium bowl, stir together rum and dulce de leche until smooth; set aside. In a small saucepan over medium heat, heat milk and let simmer for a minute or two. Remove from heat, add chocolate, and stir until chocolate is melted. Over low heat, warm up chocolate mixture in pan, then add rum mixture and salt. Stir to combine then serve in your favorite mug.

Cinnamon-Vanilla-Coffee Hot Chocolate

Ingredients:

  • 1 cup whole milk
  • Splash hot coffee
  • 1½ tablespoons unsweetened cocoa powder
  • 2 tablespoons semisweet chocolate chips
  • 1 tablespoon sugar
  • ¼ teaspoon ground cinnamon
  • ¼ cup Bailey’s Irish Cream (try Vanilla Cinnamon if you can find it!)
  • ¼ teaspoon vanilla extract
  • Whipped cream, for topping

Directions:

In a medium saucepan over medium heat, add milk, coffee, cocoa powder, chocolate chips, sugar, and cinnamon, and whisk constantly for a few minutes. Make sure not to get the mixture to the point of boiling. Once sugar is dissolved and chocolate is melted, add the Bailey’s and vanilla extract, stir until combined, and add pan back to low heat until mixture is heated through. Serve immediately, topped with whipped cream.

Coconut Hot Chocolate

Ingredients:

  • ⅔ cup whole milk
  • ⅓ cup white chocolate, chopped
  • 1 ounce coconut rum
  • Dark chocolate, grated, for garnish
  • Coconut flakes, toasted, for garnish

Directions:

In a medium saucepan over medium heat, add milk and heat until simmering, stirring frequently. Remove saucepan from heat, add white chocolate, and whisk until chocolate has melted. Add saucepan back to low heat until mixture is heated through. Stir in rum, pour into mug, garnish with dark chocolate and coconut, and serve immediately.

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